Hearty and Flavorful Dried Pollack and Radish Soup (Hwangtae Mookook)
Easy-to-Make Hwangtae Mookook: A Refreshing Korean Soup
This Hwangtae Mookook (dried pollack and radish soup) is incredibly easy to make and tastes wonderfully refreshing! It’s perfect as a hangover cure or a comforting meal on a chilly day. The clear, savory broth, tender dried pollack, and slightly sweet radish create a harmonious blend of flavors that will leave you satisfied. Enjoy this simple yet delicious Korean classic!
Main Ingredients- Dried Pollack (Hwangtae) 1 generous handful (approx. 30-40g)
- Korean Radish (Moo) 230g (peeled, about 1/4 of a medium radish)
- Green Onion 1 stalk
Seasoning & Broth- Salt (to taste, or use soup soy sauce for color)
- Minced Garlic 1 Tbsp
- Sesame Oil 2 Tbsp
- Fish Sauce or Soy Sauce (for final seasoning)
- Water 1100ml (approx. 5.5 cups)
- Salt (to taste, or use soup soy sauce for color)
- Minced Garlic 1 Tbsp
- Sesame Oil 2 Tbsp
- Fish Sauce or Soy Sauce (for final seasoning)
- Water 1100ml (approx. 5.5 cups)
Cooking Instructions
Step 1
First, wash the Korean radish thoroughly. Slice it thinly into bite-sized pieces, about 0.5cm thick and 2-3cm in length (similar to half-moons or rectangles). If serving to children, you might prefer smaller pieces.
Step 2
Gently rinse the dried pollack under cold water to remove any dust or bitterness, then squeeze out excess moisture. Cut the rehydrated pollack into manageable pieces, about 3-4cm long. In a pot, combine the sliced radish and prepared dried pollack. Add 1/2 tsp of salt and 2 Tbsp of sesame oil. Stir and sauté over medium heat for about 2-3 minutes. This step helps to bring out the natural sweetness from the radish and pollack, deepening the flavor of the soup.
Step 3
Pour 1100ml of water into the pot with the sautéed radish and pollack. Bring the mixture to a boil over high heat. Covering the pot can help speed up the boiling process.
Step 4
Once boiling, reduce the heat to medium-low and simmer for 10-15 minutes, or until the radish becomes tender and translucent. Skim off any scum that rises to the surface to ensure a clear broth. Add 1 Tbsp of minced garlic and continue to simmer for a few more minutes to infuse the garlic aroma into the soup.
Step 5
Finally, season the soup with fish sauce or soy sauce to your liking. You can also add a little more salt if needed. Thinly slice the green onion diagonally and add it to the pot. Simmer for another minute until the green onion is slightly softened. Your delicious Hwangtae Mookook is now ready to be served! Enjoy it hot.