Refreshing Dried Pollock and Seaweed Soup (Hwangtae Miyeokguk)
A Refreshing Broth with a Fantastic Flavor: Hwangtae Miyeokguk
I love seaweed soup and tend to make it quite often. It’s been a while since I last cooked this particular variation. This time, I made Hwangtae Miyeokguk, and it turned out wonderfully! The rich umami from the dried pollock combined with the refreshing taste of seaweed creates a soup that’s perfect for a hangover or a hearty meal. Let me guide you through making this comforting and delicious soup that will warm you up on a chilly day!
Ingredients
- 120g Salted Dried Seaweed (ready-to-use type, no soaking required initially)
- 1 large handful Dried Pollock (Hwangtae) strips (approx. 30g)
- 800ml Kelp Broth (or anchovy-kelp broth)
- 1 Tbsp Minced Garlic
- 1 Tbsp Soup Soy Sauce (adjust to taste)
Cooking Instructions
Step 1
First, let’s prepare the salted dried seaweed. The type used in this recipe is designed for immediate use without pre-soaking. Rinse the seaweed under running water, then soak it in cold water for about 10 minutes to remove excess salt. After soaking, rinse it thoroughly under running water a couple more times. This process removes the strong saltiness while retaining the fresh ocean aroma.
Step 2
Once the saltiness is reduced, squeeze out excess water from the seaweed. Cut it into bite-sized pieces, about 3-4 cm in length. Cutting it into manageable pieces will make it easier to eat. You’ll have perfectly textured, slightly chewy seaweed ready for the soup.
Step 3
To create a clear and flavorful broth, we’ll make kelp stock. Place a piece of kelp (about 10×10 cm) and 800ml of water in a pot. Bring it to a boil over high heat. As soon as it starts boiling, remove the kelp to prevent it from becoming bitter. Reduce the heat to medium and simmer for another 5 minutes to create a clean kelp broth. (Alternatively, you can use a pre-made anchovy-kelp broth.)
Step 4
Now, let’s start cooking the soup. In the pot, add the cut seaweed, 1 tablespoon of minced garlic, and optionally, 1/2 tablespoon of sesame oil. Sauté over medium heat for 2-3 minutes until fragrant. Stir-frying the seaweed sufficiently will deepen the flavor and make the soup smoother.
Step 5
Prepare the dried pollock strips by tearing them with your hands or cutting them with scissors. Since they can retain some saltiness, briefly soak them in a small amount of the prepared kelp broth (about 1/2 cup) for about 5 minutes. This will soften the pollock and make the soup broth cleaner. After soaking, drain the pollock and add it to the pot with the sautéed seaweed. Stir-fry together for another 1-2 minutes.
Step 6
Pour all 800ml of the kelp broth into the pot with the sautéed seaweed and pollock. Bring the soup back to a rolling boil over high heat.
Step 7
Once the soup is boiling vigorously, reduce the heat to medium-low, cover the pot, and let it simmer for another 10 minutes. This simmering time allows the flavors of the seaweed and dried pollock to fully infuse into the broth, creating a deep and refreshing taste. Finally, adjust the seasoning with 1 tablespoon of soup soy sauce or salt to your preference. A pinch of black pepper can be added for extra flavor. Enjoy this warm and delicious soup with a bowl of rice!
