Refreshing Pollack and Bean Sprout Soup (Hwangtae Kongnamul Guk)
Perfect for a Hangover or a Hearty Breakfast: Hwangtae Kongnamul Guk
Introducing Hwangtae Kongnamul Guk, a delightful soup where dried pollack (Hwangtae), a classic for hangover remedies, meets the refreshing taste of bean sprouts. Today, we’re making a generous batch as we’re also preparing seasoned bean sprouts alongside. This soup offers a clear, invigorating broth with chewy dried pollack and crisp bean sprouts that will refresh you from the inside out.
Ingredients
- Bean sprouts 100g (for soup)
- Dried pollack strips (Hwangtae) 1 handful (approx. 20g)
- Minced garlic 1/3 Tbsp
- Chives a handful (or scallions)
- Shrimp paste broth 1 Tbsp
Cooking Instructions
Step 1
First, rinse the bean sprouts thoroughly under running water and drain them well. Place 100g of the washed bean sprouts into a pot, preparing them for boiling. (Tip: We are using a total of 700g of bean sprouts, but only 100g will be used for the soup, with the rest set aside for seasoned bean sprouts.)
Step 2
Arrange the prepared dried pollack strips over the bean sprouts. Lightly rinse the pollack strips under running water and then cut them into bite-sized pieces with scissors for easier enjoyment. Add water (about 500ml-700ml) to the pot and bring to a boil with the lid on. Once the bean sprouts are cooked and a refreshing aroma begins to rise, lift the lid.
Step 3
At this point, ensure that only the bean sprouts intended for the soup are in the pot, separating them from those set aside for seasoning. (Tip: The seasoned bean sprouts will be featured in a separate post later, so stay tuned!) Now, add 1/3 Tbsp of minced garlic and a handful of chives (or scallions) to the soup. Season the broth with 1 Tbsp of shrimp paste broth for a deep, savory flavor. Simmer briefly to finish, and your delicious Hwangtae Kongnamul Guk is ready!
