Refreshing Pollack and Bean Sprout Soup (Hwangtae Kongnamul Guk)
A Delicious Pollack and Bean Sprout Soup with a Rich Broth – Perfect for Hangover or Breakfast!
Today, I’m introducing a Hwangtae Kongnamul Guk (Pollack and Bean Sprout Soup) with a wonderfully refreshing and spicy broth that you’ll want to drink continuously! The deep umami of the pollack, combined with the crisp radish and fresh bean sprouts, makes it perfect for relieving hangovers or as a hearty breakfast. We’ve added Cheongyang peppers and red chili peppers for a spicy kick, and it’s perfect for warming up during unpredictable weather. Enjoy a taste of restaurant-quality refreshing soup right in your own home with this easy-to-make Hwangtae Kongnamul Guk! #HwangtaeKongnamulGuk #HwangtaeGuk #BreakfastSoup #PollackRadishSoup #HangoverSoup
Main Ingredients
- 100g dried pollack (Hwangtae), shredded
- 100g radish
- 100g soybean sprouts
- 1 Cheongyang chili pepper
- 1 red chili pepper
- 2 stalks scallions
- 1 egg
Seasonings & Broth
- 2 Tbsp soup soy sauce (Gukganjang) or fish sauce
- 0.7 Tbsp minced garlic
- 1.5 Tbsp sesame oil
- 0.1 Tbsp coarse sea salt (adjust to taste)
- A pinch of black pepper
- 6 cups broth (anchovy-kelp broth or rice water recommended)
- 2 Tbsp soup soy sauce (Gukganjang) or fish sauce
- 0.7 Tbsp minced garlic
- 1.5 Tbsp sesame oil
- 0.1 Tbsp coarse sea salt (adjust to taste)
- A pinch of black pepper
- 6 cups broth (anchovy-kelp broth or rice water recommended)
Cooking Instructions
Step 1
First, rinse the soybean sprouts under running water until clean and drain them well. You can slice the radish into thin rounds, but for a richer broth, I’m slicing it into thin matchsticks today.
Step 2
Lightly rinse the dried pollack threads under running water to remove any excess debris, then gently squeeze out any excess moisture. Cut the pollack into bite-sized pieces of about 3-5cm using scissors. This preparation helps infuse the broth with a deeper pollack flavor.
Step 3
Heat sesame oil in a deep pot over medium-low heat. Add the prepared dried pollack and stir-fry until lightly golden. Next, add the julienned radish and sauté them together. At this stage, add 1-2 tablespoons of soup soy sauce or fish sauce while stir-frying to further enhance the ingredients’ savory notes. Sauté until the radish becomes translucent, then pour in 6 cups of the prepared broth.
Step 4
Once you’ve added the broth, bring it to a boil over high heat. Once boiling, reduce the heat to medium, cover the pot, and simmer for about 5 minutes to allow the flavors of the radish and pollack to fully infuse the broth. Then, add the thoroughly washed soybean sprouts and cover the pot again, boiling for another 5 minutes until the sprouts are cooked. A tip for preventing a fishy smell from the sprouts is to avoid lifting the lid too often after adding them.
Step 5
Now, add the thinly sliced Cheongyang chili pepper for spiciness and the red chili pepper for color. If you prefer less heat or are cooking for children, you can omit the Cheongyang chili pepper or adjust the amount. Lightly beat the egg in a small bowl and prepare the chopped scallions. Once the soup is boiling again, slowly drizzle the beaten egg around the edges of the pot. After adding the egg, resist the urge to stir immediately; let it cook and form fluffy curds before gently stirring to combine. Finally, adjust the seasoning with coarse sea salt if needed, and finish with a sprinkle of black pepper. Your delicious Hwangtae Kongnamul Guk is now ready!
Step 6
This Hwangtae Kongnamul Guk has a wonderfully refreshing and spicy broth, making it one of my favorite soups. It’s especially great for breakfast, with plenty of ingredients, so you can enjoy a satisfying bowl even without rice.
Step 7
If you opt for chili powder instead of Cheongyang peppers, the spicy kick combined with the refreshing broth makes it an excellent choice for a hangover soup.
Step 8
This soup is particularly delightful when simmered and enjoyed on rainy or chilly days.
