Dried Pollack and Seaweed Soup (Hwangtae Miyeok-guk): A Hearty and Refreshing Korean Classic
A Delicious and Comforting Korean Soup: Dried Pollack and Seaweed Soup
The morning air has turned quite crisp, making us feel like winter is just around the corner! This Hwangtae Miyeok-guk offers a wonderfully clean and refreshing broth that’s perfect for cooler days. It’s a soul-warming soup that’s both nourishing and delightful.
Main Ingredients
- Dried Seaweed (palm-sized) 3 sheets
- Dried Pollack Strips (generous handful, approx. 30-40g)
- Dried Kelp (or dashi pack) 1 piece
Seasoning & Others
- Perilla Oil 1 Tbsp
- Soup Soy Sauce 1 Tbsp
- Fish Sauce 1.5 Tbsp
- Water 6-7 cups (1.2-1.4L)
- Perilla Oil 1 Tbsp
- Soup Soy Sauce 1 Tbsp
- Fish Sauce 1.5 Tbsp
- Water 6-7 cups (1.2-1.4L)
Cooking Instructions
Step 1
First, prepare the dried seaweed. Rinse it under cool running water, gently rubbing it with your hands until it softens slightly. You don’t need to soak it for a long time; just rinse until the water runs clear to avoid a mushy texture. (About 30 seconds to 1 minute).
Step 2
For a deeply flavorful broth, add the dried kelp to a pot of water and bring it to a rolling boil. This will create a clean and savory base. Once boiling, remove the kelp and set aside the flavorful broth.
Step 3
Prepare the dried pollack strips by cutting them into bite-sized pieces (about 3-4 cm) with scissors. Briefly rinse them under running water to remove any dust and reduce any fishy odor. Gently squeeze out excess water before use.
Step 4
Heat 1 tablespoon of perilla oil in a pot over medium-low heat. Add the prepared seaweed and sauté for about 1-2 minutes until it softens and wilts. This process infuses the seaweed with the nutty aroma of the perilla oil.
Step 5
Push the sautéed seaweed to one side of the pot. Add the cut dried pollack strips to the cleared space. You can add a little more perilla oil or use the oil from sautéing the seaweed. Sauté the pollack for about 1 minute until it becomes fragrant and slightly toasted, bringing out its savory depth.
Step 6
Combine the sautéed seaweed and pollack. Pour in the prepared kelp broth (6-7 cups). Turn the heat up to high and bring the soup to a boil.
Step 7
Since the broth is already hot, the soup will reach a boil quickly. Once boiling, reduce the heat to medium-low and simmer for about 10 minutes to allow the flavors to meld beautifully. Season the soup with 1 tablespoon of soup soy sauce and 1.5 tablespoons of fish sauce. You can add a pinch of salt to taste if needed. Your delicious and refreshing Hwangtae Miyeok-guk is ready!
