Hearty Dried Pollack and Seaweed Soup (Hwangtae Miyeok Guk)
A Flavorful Dried Pollack and Seaweed Soup, Excellent for Hangover Relief
This Dried Pollack and Seaweed Soup is perfect for soothing your stomach and providing a hearty meal after a night out. The deep umami from the dried pollack and the tender texture of the seaweed create a delicious harmony, making it an ideal dish for hangover recovery or simply a healthy, comforting meal. Using rice water (sseoltteunmul) adds a wonderfully savory and refreshing depth to the broth.
Main Ingredients- 200g Beef (brisket or stewing cuts)
- 200g Dried Seaweed
- 1 handful Dried Pollack fillets (about 50g)
- 2000ml Rice Water (approximately 8 cups)
- 4-5 cloves Garlic
Seasoning and Others- 1 and 1/3 soju cups Fish Sauce (approx. 45-50ml)
- Pinch of Salt
- 1 soju cup Sesame Oil (approx. 30ml)
- 1 and 1/3 soju cups Fish Sauce (approx. 45-50ml)
- Pinch of Salt
- 1 soju cup Sesame Oil (approx. 30ml)
Cooking Instructions
Step 1
First, soak the dried seaweed in cold water for at least 30 minutes until fully rehydrated. Rinse the rehydrated seaweed thoroughly under running water, gently rubbing it with your hands to remove any grit or excess salt. Aim for a taste reminiscent of a mild sea breeze.
Step 2
Soak the dried pollack fillets in the prepared rice water for about 10 minutes. This step softens the pollack and reduces its fishy odor. Don’t discard the rice water used to soak the pollack; it adds significant depth to the soup’s flavor.
Step 3
Soak the beef in cold water for about 20-30 minutes to remove any blood. This is crucial for a clear broth without any unpleasant smell. Gently pat the beef dry with paper towels.
Step 4
Heat 1 soju cup of sesame oil in a pot over medium-low heat. Add the squeezed seaweed and the soaked dried pollack (reserving the soaking water). Sauté for about 5 minutes until the seaweed wilts and the pollack releases a nutty aroma.
Step 5
Once the seaweed and pollack are sufficiently sautéed, pour in the rice water used for soaking the pollack and about 2/3 of the remaining prepared rice water (approx. 1300ml). Add the bloomed beef and minced garlic. Bring to a boil over high heat, then reduce to medium heat and simmer, covered, for about 30 minutes until the beef is tender.
Step 6
After 30 minutes, once the flavors have melded, stir in 1 and 1/3 soju cups of fish sauce. Continue to simmer over medium heat for another 30 minutes. If the soup reduces too much, gradually add the remaining rice water as needed. Cooking for over an hour in total will yield an even richer flavor. Finally, taste and adjust seasoning with salt or more fish sauce, if desired. (I prefer to simmer mine for about an hour for maximum flavor infusion).
Step 7
If you used brisket or a similar cut of beef, once the soup is nearly done, let it cool slightly. Then, shred the beef along the grain to use as a garnish. This adds a pleasant texture to the soup.
Step 8
Ladle the finished soup into bowls. Garnish generously with the shredded beef and softened dried pollack. This presentation makes the dish feel even more special and inviting. Enjoy this comforting and restorative bowl of Hwangtae Miyeok Guk!
