Spicy and Refreshing Pollack Soup (Hwangtae-guk)
How to Make a Spicy and Refreshing Pollack Soup for Hangover Relief
A hearty and invigorating Pollack soup simmered with radishes and dried pollack for a perfectly spicy and refreshing taste. This is the ultimate hangover cure, guaranteed to soothe your soul.
Main Ingredients- Dried Pollack (Hwangtae) 120g (cut into bite-sized pieces with scissors)
- Radish 80g (sliced thinly)
- Shiitake Mushrooms 3 pcs (sliced thinly)
- Tofu 1/2 block (cut into bite-sized pieces)
- Green Onion 1 stalk (sliced diagonally)
Seasoning- Soup Soy Sauce (Guk-ganjang) 2 Tbsp
- Perilla Oil (Deulgireum) 2 Tbsp
- Gochujang (Korean chili paste) 1.5 Tbsp
- Gochugaru (Korean chili flakes) 2 Tbsp
- Minced Garlic 0.5 Tbsp
- Cooking Wine (Mirin, etc.) 2 Tbsp
- Anchovy Fish Sauce (Myeolchi-aekjeot) 1 Tbsp
- Salt to taste
- Black Pepper to taste
- Soup Soy Sauce (Guk-ganjang) 2 Tbsp
- Perilla Oil (Deulgireum) 2 Tbsp
- Gochujang (Korean chili paste) 1.5 Tbsp
- Gochugaru (Korean chili flakes) 2 Tbsp
- Minced Garlic 0.5 Tbsp
- Cooking Wine (Mirin, etc.) 2 Tbsp
- Anchovy Fish Sauce (Myeolchi-aekjeot) 1 Tbsp
- Salt to taste
- Black Pepper to taste
Cooking Instructions
Step 1
First, prepare all the ingredients for your Pollack soup. Ensuring fresh ingredients is key to a delicious outcome!
Step 2
Wash the fragrant shiitake mushrooms under running water and remove the stems. Slice them thinly into strips. Slice the green onion diagonally into large pieces. Presentation matters, making the dish even more appealing!
Step 3
Peel the radish and slice it thinly. It will add a refreshing taste to the clear broth. Cut the tofu into bite-sized cubes.
Step 4
Cut the tough dried pollack into 3-4 cm pieces using scissors. Briefly rinse it in water to remove any impurities, then squeeze out excess moisture by hand. This will make it tender and prevent it from clumping during cooking.
Step 5
Time to build that deep flavor! Heat a generous amount of perilla oil in a pot over medium heat. Add the prepared dried pollack and sliced radish, and sauté them. Add 2 tablespoons of soup soy sauce while sautéing to enhance the pollack’s umami. Once the radish begins to turn translucent, pour in your broth (water). Add the thinly sliced shiitake mushrooms and bring to a rolling boil over high heat for about 10 minutes, allowing the flavors to meld.
Step 6
Here comes the spicy kick! Add 1.5 tablespoons of gochujang, 2 tablespoons of gochugaru, 2 tablespoons of cooking wine, 1 tablespoon of anchovy fish sauce, and 0.5 tablespoon of minced garlic. Stir well to combine. As the broth may have reduced, adjust the seasoning with salt at the end. It’s best to add salt gradually while tasting.
Step 7
Add the tofu and continue to simmer for about 5 more minutes. The tofu will absorb the flavorful broth, becoming even more delicious. Finally, add the sliced green onions and simmer for another brief moment. The fresh aroma of the green onions will enhance the soup.
Step 8
Almost done! Just before turning off the heat, sprinkle in some black pepper. This helps eliminate any fishy smell from the pollack and adds a wonderful aroma. Serve immediately while piping hot for a perfectly spicy and refreshing Pollack soup!
Step 9
The charm of this Pollack soup lies in the harmonious blend of refreshing and spicy flavors. The crisp radish and tender pollack create a clean taste, while the gochujang and gochugaru seasoning add a pleasant heat, making it incredibly soothing. It’s perfect for a hangover cure or a satisfying meal any time!
