Refreshing and Flavorful Dried Pollack and Radish Soup
How to Make Dried Pollack Soup (Hwangtae-Guk) with Radish – A Perfect Hangover Cure
For those nights out with friends, I’ve prepared a refreshing and revitalizing dried pollack and radish soup (Hwangtae-Guk), perfect for chasing away a hangover. This recipe uses standard tablespoon measurements, making it easy for anyone to create a delicious and comforting soup. Enjoy the clear, deep broth, tender dried pollack, and crisp radish!
Main Ingredients- 200g Dried Pollack Strips (Hwangtae-chae)
- 125g Radish (about 1/4 of a small daikon)
- 27g Onion (about 1/4 of a small onion)
- 0.7 Tbsp Minced Garlic (approx. 1/2 Tbsp)
- 1.5 Tbsp Chopped Green Onion (approx. 1/4 of a stalk)
- 1 pack (20g) Dried Anchovy and Kelp Stock Pack
- 1.2L Rice Water (or plain water)
- 1.5 Tbsp Soup Soy Sauce (Guk-ganjang)
- 1.5 Tbsp Fish Sauce (like Kkanari Aekjeot)
Cooking Instructions
Step 1
In a pot, combine 1.2 liters of rice water and the dried stock pack. Bring to a boil over high heat. Using rice water adds a richer, smoother flavor to the broth.
Step 2
Once the water is boiling vigorously, reduce the heat to medium-low and let the stock pack steep for 8 minutes to create a deep, refreshing broth. Be careful not to steep for too long, as it can develop a bitter taste.
Step 3
Peel the radish and slice it thinly into small, rectangular pieces (about 3mm thick). Thin slices will cook faster and infuse the broth with a pleasant freshness.
Step 4
Place the dried pollack strips in a bowl and cover them with water. Gently knead the strips with your hands, changing the water about 3 times to rinse them thoroughly. Squeeze out excess water once clean.
Step 5
Carefully feel the dried pollack strips and use kitchen scissors to remove any tough, spiny bones. Cut the strips into bite-sized pieces, about 3-4 cm long. Removing the bones ensures a more enjoyable eating experience.
Step 6
Measure out 0.7 Tbsp of minced garlic (about half a tablespoon) and finely chop the green onion. Slice the onion thinly into strips. These ingredients will add depth and aroma to the soup.
Step 7
Remove and discard the stock pack from the broth. Bring the clear broth back to a boil over high heat.
Step 8
Once the broth is boiling, add the prepared dried pollack strips, sliced onion, and radish to the pot. Stir gently to combine.
Step 9
To allow the flavors of the pollack, onion, and radish to meld beautifully, reduce the heat to medium-low and simmer for about 3 minutes. This allows the ingredients to soften and release their delicious essence into the broth.
Step 10
As the soup simmers, skim off any foam or scum that rises to the surface with a spoon. This step will result in a cleaner, clearer broth.
Step 11
Add 1.5 Tbsp of soup soy sauce and 1.5 Tbsp of fish sauce to the soup. Stir well to distribute the seasoning. The fish sauce adds a wonderful umami depth to the broth.
Step 12
Taste the soup and adjust the seasoning if needed. If it tastes a bit bland, add a pinch of salt until it reaches your desired flavor. If the broth has reduced too much, you can add a little more water and re-season.
Step 13
Finally, add the chopped green onions and minced garlic. Stir them in gently. The aromatic essence of the green onion and garlic will enhance the soup’s overall flavor.
Step 14
Bring the soup to one final boil, and your delicious dried pollack and radish soup is ready! Enjoy a hearty and comforting meal with this warm bowl of soup.
