Rich and Creamy Dried Pollack Soup (Hwangtae Guk)
Perfect for a Hangover! A Rich and Milky Hwangtae Guk.
This Hwangtae Guk, simmered to a rich, milky broth with the savory aroma of perilla oil, is excellent for hangovers or as a hearty meal. Enjoy its comforting warmth.
Main Ingredients
- Dried Pollack Fillets (Hwangtae-po) 2 handfuls (approx. 60-80g)
- Korean Radish (Mu) 2 handfuls (approx. 200g)
- Perilla Oil 3 Tbsp
- Onion 1/2 medium
- Eggs 2 large
- Soy Sauce for Soup (Guk-ganjang) 1 Tbsp
- Salted Shrimp Fermented Sauce (Saeu-jeot) or Fish Sauce 1 Tbsp
- Minced Garlic 1 Tbsp
- Green Onion 1/3 stalk
- Water 1.5 liters or more
- Black Pepper to taste
- Salt to taste (for seasoning adjustment)
Broth Ingredients
- Dried Pollack Head 1 (Optional, adds deeper flavor)
- Dried Seaweed (Dashima) 2 sheets (approx. 10x10cm)
- Water 2 liters
- Dried Pollack Head 1 (Optional, adds deeper flavor)
- Dried Seaweed (Dashima) 2 sheets (approx. 10x10cm)
- Water 2 liters
Cooking Instructions
Step 1
First, tear the dried pollack fillets into bite-sized pieces, about 2-3 cm long. If they are too tough, you can soak them briefly in water or the kelp broth to soften them. Slice the Korean radish thinly, about 0.5 cm thick. Slice the onion thinly and the green onion diagonally. In a pot, combine the broth ingredients (dried pollack head, dried seaweed) with 2 liters of water and simmer over medium heat for about 10 minutes. Remove the dried seaweed and continue simmering the pollack head for a bit longer to create a rich broth.
Step 2
Heat a pot over medium heat, add 3 tablespoons of perilla oil, and stir-fry the torn dried pollack fillets. Add about one ladleful of the prepared broth (the water from which the seaweed was removed) and sauté the pollack. This step helps to remove any fishy smell and bring out a savory flavor. Stir-fry for about 3-5 minutes until fragrant, being careful not to burn it.
Step 3
Once the dried pollack is well-sautéed, pour in plenty of the pre-made pollack broth (the water you simmered with the pollack head). Using ample broth prevents the soup from becoming cloudy and results in a clear, yet deeply flavored broth. It’s best to remove the pollack head before adding the main broth.
Step 4
Once the broth comes to a boil, add the sliced Korean radish and onion. Stir in 1 tablespoon of soup soy sauce and 1 tablespoon of salted shrimp paste (or fish sauce). Simmer over medium heat for about 10-15 minutes, or until the radish becomes translucent and tender. Skim off any foam that rises to the surface during cooking for a cleaner broth.
Step 5
When the radish is fully cooked and the broth has a clear, refreshing flavor, add the minced garlic and sliced green onions. The rich, milky broth extracted from the pollack might resemble bone broth! Gently beat the 2 eggs and drizzle them evenly over the surface of the simmering soup. The eggs will cook into soft, delicate curds, adding a lovely texture.
Step 6
Once the eggs are cooked and the soup has simmered for a short while longer, it’s almost ready. Finally, sprinkle in some black pepper. Taste the soup and adjust the seasoning with more salted shrimp paste or salt if needed. Your delicious Hwangtae Guk, with its deep pollack flavor and milky, refreshing broth, is now complete!
Step 7
This piping hot Hwangtae Guk is delicious on its own, but it’s truly exceptional when served with a bowl of warm rice for a hearty pollack soup rice bowl, or as a revitalizing hangover cure. If you like a bit of spice, you can add a few chopped chili peppers to your bowl.
