Pollock and Radish Soup (Hwangtae-Muguk)
A Hearty and Comforting Pollock and Radish Soup, Perfect for Chilly Days!
This Hwangtae-Muguk (Dried Pollock and Radish Soup) is a staple, especially during the colder months from autumn into winter. Radishes are celebrated for their health benefits, often said to be more beneficial than ginseng. This soup combines the savory depth of dried pollock (hwangtae) with the natural sweetness of radish, creating a wonderfully comforting broth. It’s an excellent hangover cure, a revitalizing breakfast option when you have a poor appetite, or simply a soul-warming meal on a cold day. The ingredients are simple, making it easy to prepare. Let’s get cooking this delicious and nourishing soup!
Main Ingredients- 500g daikon radish, thinly sliced into bite-sized pieces
- 70g dried pollock strips (hwangtae)
- A small bunch of green onions, sliced diagonally
Seasoning & Flavor Enhancers- 1 Tbsp soy sauce for soup (Guk-ganjang)
- 1 Tbsp low-sodium fish sauce (or tuna extract) for enhanced umami
- 1/3 Tbsp coarse salt (or to taste)
- 1/2 Tbsp minced garlic
- 1 Tbsp soy sauce for soup (Guk-ganjang)
- 1 Tbsp low-sodium fish sauce (or tuna extract) for enhanced umami
- 1/3 Tbsp coarse salt (or to taste)
- 1/2 Tbsp minced garlic
Cooking Instructions
Step 1
First, let’s prepare a clear and flavorful broth. In a pot, combine 7 mugs of water, 5-7 pieces of dried kelp, and 1 pack of dried anchovies. Bring to a boil over high heat. Once boiling, remove the kelp immediately to prevent a bitter taste, and continue simmering for about 7 more minutes to extract the anchovy flavor. Then, remove the anchovy pack. Using an anchovy pack makes straining the broth much easier.
Step 2
Wash the daikon radish thoroughly, peel it, and then slice it thinly into bite-sized pieces (na-bak style). This slicing method allows the radish to cook evenly and absorb the soup’s flavors beautifully.
Step 3
Remove the anchovy pack from the broth. Add the sliced radish to the pot. Bring the soup to a boil over medium heat and cook until the radish begins to soften.
Step 4
As the radish cooks, skim off any foam or scum that rises to the surface. This step ensures a cleaner and clearer broth. Once the radish is partially tender, stir in 1 tablespoon of soy sauce for soup and 1 tablespoon of low-sodium fish sauce (or tuna extract). The fish sauce or tuna extract adds a wonderful depth of savory flavor (umami) to the soup.
Step 5
Now, add the dried pollock strips. For this recipe, I’m adding them directly, but if you prefer a softer texture, you can briefly soak the dried pollock in lukewarm water and squeeze out the excess moisture. Alternatively, you can lightly pan-fry the rehydrated pollock in sesame oil before adding it to the soup for an extra nutty aroma. However, this version focuses on a clean, clear flavor by adding it later.
Step 6
Continue to simmer the soup over medium heat until the radish becomes tender and slightly translucent. This slow simmering allows the natural sweetness of the radish to infuse into the broth.
Step 7
When the radish and pollock are almost fully cooked, add 1/2 tablespoon of minced garlic. Stir and simmer for another minute or two. Check the seasoning and adjust with coarse salt if needed. I added an additional 1/3 tablespoon of coarse salt. Using coarse salt can contribute to a crisper, cleaner taste in the broth.
Step 8
Finally, add the diagonally sliced green onions and simmer for just another minute. Your delicious Hwangtae-Muguk is ready to serve! For a touch of spice, you can add a pinch of black pepper or a dash of red pepper powder to your bowl. Enjoy this warming and nourishing soup with a side of rice!
