Spicy and Refreshing Dried Pollack Soup (Hwangtae Guk)
How to Make Dried Pollack Soup with Kimchi
Introducing a Hwangtae Guk (dried pollack soup) recipe that’s incredibly refreshing and delightfully spicy – perfect for a hangover! If you’re tired of bland clear pollack soups, you must try this version with a kick. The fantastic combination of kimchi and dried pollack makes this dish an excellent hangover cure or a hearty meal. Enjoy this savory and slightly spicy pollack soup that will refresh you from the inside out!
Main Ingredients- 40g Dried Pollack (Hwangtae)
- 150g Aged Kimchi
- 230g Tofu (about 1/2 block)
- 1/3 stalk Green Onion
- 800ml Anchovy-Kelp Broth
- 2 Tbsp Perilla Oil
Cooking Instructions
Step 1
First, prepare 40g of dried pollack. Cut it into bite-sized pieces and soak it in cold water for about 10 minutes until softened. Squeeze out the excess water firmly; this will result in a cleaner broth.
Step 2
In a deep pot, add 2 tablespoons of perilla oil. Add the prepared dried pollack and sauté gently over low heat for 2-3 minutes, being careful not to burn it. This step awakens the pollack’s savory aroma.
Step 3
Once the pollack is lightly sautéed, add 150g of chopped aged kimchi and stir-fry them together. Sautéing the kimchi in oil mellows its tartness and enhances its umami flavor.
Step 4
Now, add 1 tablespoon of chili powder for a spicy kick and stir-fry with the kimchi for about 30 seconds. Stir-frying chili powder in oil brings out its vibrant color and spicy flavor.
Step 5
Pour in 800ml of the prepared anchovy-kelp broth and bring to a rolling boil over high heat. Boiling at high heat initially helps to extract a refreshing flavor from the ingredients.
Step 6
Once the soup starts boiling, add 1/2 tablespoon of minced garlic and 1/2 tablespoon of fermented shrimp paste. Fermented shrimp paste is a secret ingredient that adds depth to the broth. Skim off any foam that rises to the surface during boiling for a clearer, cleaner soup.
Step 7
Add 230g of tofu, cut into approximately 1.5cm cubes, to the pot carefully. Gently place the tofu in so it doesn’t break apart while cooking.
Step 8
Season the soup with 1 tablespoon of soup soy sauce (or Yeondu) and 2/3 teaspoon of coarse salt. Taste the soup and add more salt if needed to adjust to your preference.
Step 9
Finally, add 1/4 stalk of green onion, thinly sliced diagonally, and let it simmer for another moment. The fresh aroma of the green onion will infuse the soup, adding to its flavor profile.
Step 10
Finish with a sprinkle of black pepper. Your spicy and refreshing dried pollack soup is ready!
Step 11
Enjoy this delicious soup with a warm bowl of rice!
