Spicy Pollack and Potato Soup (Hwangtae Gamja Guk)
Hearty Hwangtae Gamja Guk with a Kick from Cheongyang Peppers!
I’m sharing the photos taken on Saturday to get this recipe out quickly, but ended up opening my laptop late at night. Today, I didn’t cook or go out, yet the day just flew by. We got a new sofa yesterday, and it’s making me want to tidy up everything else, leading to more chores… ^^;; I also need to organize the kitchen cabinets, but I’m just thinking about it and haven’t started yet.
Today’s menu is Hwangtae Gamja Guk, a hearty soup made with pollack and potatoes, seasoned with a kick from Cheongyang peppers. I often make this during winter, and it tasted so delicious after a long time that I finished a whole bowl with rice!
Ingredients- 2 Potatoes
- 40g Dried Pollack (Hwangtae)
- 1/2 Onion
- 1 Cheongyang Pepper
- 1/2 Red Chili Pepper
- 2 Scallions
- 1 Egg
- 2 Tbsp Perilla Oil
- 1/2 Tbsp Minced Garlic
- 1/2 tsp Salted Shrimp (Saeu-jeot)
- 1 Tbsp Soy Sauce for Soup (Guk-ganjang)
- Salt, to taste
- Water, as needed
Cooking Instructions
Step 1
To start making the Hwangtae Gamja Guk, cut the dried pollack (Hwangtae) into bite-sized pieces using scissors. Then, moisten it with a little water and let it soak briefly to soften. This step will make the soup more refreshing and savory. Be careful not to soak it for too long.
Step 2
The potatoes used in this recipe are low in starch, so you don’t need to soak them in water to remove starch. You can peel and cut them into bite-sized pieces right away.
Step 3
Prepare the vegetables that will add flavor to the soup. Slice the onion thinly, and diagonally slice the Cheongyang pepper and red chili pepper. Chop the scallions.
Step 4
Now, let’s create the flavor base for the soup. Heat 2 tablespoons of perilla oil in a pot over medium-low heat. Add the softened dried pollack and stir-fry it until it becomes slightly chewy and fragrant, being careful not to burn it.
Step 5
Once the dried pollack is nicely sautéed in the perilla oil and has a pleasant texture, pour in the water. You can adjust the amount of water according to how soupy you like it.
Step 6
When the water comes to a boil, add the prepared potatoes, sliced onion, and minced garlic. Let it simmer until the potatoes are tender and translucent.
Step 7
Let’s season the soup. Salted shrimp (Saeu-jeot) adds umami, but I’ve added only a little for those who might not like its strong aroma. Add 1/2 teaspoon of salted shrimp and 1 tablespoon of soy sauce for soup. Adjust the final seasoning with salt to your preference. If it’s not salty enough, add a little more salt.
Step 8
Now, add the Cheongyang pepper, red chili pepper, and scallions to the soup. These ingredients will give the soup a spicy and refreshing flavor and a vibrant color. You’ll notice how much more invigorating the soup becomes with the addition of the peppers.
Step 9
Finally, as the Hwangtae Gamja Guk is almost ready, whisk one egg in a separate bowl. Turn off the heat, and slowly drizzle the beaten egg in a circular motion over the surface of the soup. Do not stir; let it cook gently until pretty egg ribbons form, completing the dish.
