Hearty and Refreshing Dried Pollack and Seaweed Soup (Hwangtae Miyeokguk)
[How to Make Delicious Hwangtae Miyeokguk]
Introducing a recipe for a deeply savory and refreshing Hwangtae Miyeokguk (Dried Pollack and Seaweed Soup) that’s always comforting. The harmony of chewy dried pollack and tender seaweed is exquisite, creating an addictive flavor that makes you finish a bowl of rice in no time. Create a wonderful bowl of soup at home with simple ingredients!
Main Ingredients- Dried seaweed (cut) 1 handful (approx. 10-15g)
- Dried pollack strips (Hwangtae) 1 handful (approx. 20-30g)
Seasonings & Others- Tuna extract 3 Tbsp (or 2 Tbsp Korean soy sauce for soup + 1 Tbsp fish sauce)
- Sesame oil 2 Tbsp
- Salt (for seasoning) to taste
- Tuna extract 3 Tbsp (or 2 Tbsp Korean soy sauce for soup + 1 Tbsp fish sauce)
- Sesame oil 2 Tbsp
- Salt (for seasoning) to taste
Cooking Instructions
Step 1
Lightly rinse the dried pollack strips under cold water to remove any impurities. Then, cut them into bite-sized pieces (about 3-4 cm) and place them in a pot.
Step 2
Add 2 Tbsp of sesame oil to the pot with the dried pollack strips. Stir-fry over medium-low heat until the pollack strips are lightly golden. This step enhances the depth of the pollack’s flavor.
Step 3
Soak the dried seaweed in cold water for about 10-15 minutes. Squeeze out excess water after rinsing thoroughly. Add the drained seaweed to the pot with the stir-fried pollack. Add 3 Tbsp of tuna extract and the remaining 1 Tbsp of sesame oil (total 2 Tbsp). Stir-fry together for 2-3 minutes until the seaweed is tender and well combined with the pollack.
Step 4
Pour 1.8L (about 9 cups) of water into the pot with the sautéed ingredients. Using anchovy and kelp broth instead of water will add an even deeper umami flavor.
Step 5
Bring the soup to a boil over high heat. Once boiling, reduce the heat to medium-low and simmer for 10-15 minutes, allowing the flavors of the seaweed and pollack to fully infuse into the broth. Taste and season with salt if needed.
Step 6
Ladle the finished Hwangtae Miyeokguk into warm bowls. Enjoy this comforting soup by ladling it over rice and pairing it with crisp kimchi; no other side dishes are needed. The deep umami of the dried pollack and the tender texture of the seaweed create a universally loved flavor.
