Rich and Refreshing Dried Pollack Soup (Hwangtaeguk)
How to Make a Deep and Revitalizing Dried Pollack Soup at Home
Introducing a magical recipe for Dried Pollack Soup, where the deep umami of dried pollack meets the refreshing taste of radish, guaranteed to soothe your soul. It’s perfect for a hangover cure or a hearty meal!
Main Ingredients- 1 handful Dried Pollack Strips (approx. 30g), prepared
- 1 piece Radish (approx. 3cm thick, about 100g)
- 1/2 Cheongyang chili pepper
- 1 handful Green onion (mostly white parts)
- 1/4 Onion (small size)
- 5 Dried jujubes (dates)
- 2 Eggs
Seasonings & Others- 1 Tbsp Sesame oil
- 1 Tbsp Soy sauce for soup (Guk-ganjang)
- 1/2 tsp Sea salt (or adjust to taste)
- 1 Tbsp Cooking oil (for stir-frying pollack and radish)
- 5-6 cups Water (approx. 1L – 1.2L)
- 1 Tbsp Sesame oil
- 1 Tbsp Soy sauce for soup (Guk-ganjang)
- 1/2 tsp Sea salt (or adjust to taste)
- 1 Tbsp Cooking oil (for stir-frying pollack and radish)
- 5-6 cups Water (approx. 1L – 1.2L)
Cooking Instructions
Step 1
First, prepare all the ingredients for the Dried Pollack Soup by washing them thoroughly. This is the first step to creating a fresh and delicious pollack soup.
Step 2
Wash the radish, peel it, and slice it into thin, flat pieces about 3cm long. Then, julienne the slices into thin strips of a good bite-size. This will help extract a refreshing flavor and improve the texture of the soup.
Step 3
Briefly soak the dried pollack strips in cold water to soften them, then squeeze out excess moisture by hand. Be careful not to soak them for too long, as this can diminish the flavor. Cut the softened strips into 2-3cm lengths with scissors. Heat 1 Tbsp of cooking oil and 1 Tbsp of sesame oil in a pot over medium-low heat. Add the prepared pollack strips and julienned radish, and stir-fry together for 3-4 minutes until well combined. Stir-frying at this stage removes any fishy smell from the pollack and enhances its nutty flavor.
Step 4
Pour 5-6 cups (approx. 1L – 1.2L) of water into the pot where the pollack and radish were stir-fried. If you prefer a soupier consistency, you can add a little more water. Bring the water to a boil over high heat.
Step 5
Rinse the dried jujubes under running water. The subtle sweetness from the jujubes will enrich the broth as it simmers.
Step 6
Once the water starts boiling, reduce the heat to medium and add the rinsed dried jujubes. Cover the pot and simmer for about 10-15 minutes, allowing the soup to become clear and flavorful. It’s important to simmer long enough for the flavors of the pollack and jujubes to fully infuse the broth.
Step 7
After the broth has adequately infused, add 1/2 Tbsp of minced garlic, the diagonally sliced Cheongyang chili pepper, the chopped green onion, and the julienned onion. The addition of these fresh vegetables will contribute a refreshing depth to the soup.
Step 8
Once the soup comes back to a boil after adding the vegetables, reduce the heat to low. Maintain a gentle simmer, allowing the flavors to meld.
Step 9
Add 1 Tbsp of soy sauce for soup (Guk-ganjang) to season. The savory umami from the Guk-ganjang will further enhance the taste of the pollack soup.
Step 10
Prepare two eggs by whisking them in a bowl. Slowly drizzle the beaten eggs in a circular motion around the edges of the boiling soup. Avoid stirring immediately; let the egg set slightly for a beautiful ribbon effect before gently stirring to disperse it.
Step 11
Add 1/2 tsp of sea salt and stir gently to adjust the seasoning. Taste the soup and add more salt if needed, as the amount of salt can be adjusted to your preference, along with the soy sauce.
Step 12
Your rich and delicious Dried Pollack Soup is ready to be enjoyed with a warm bowl of rice! It’s a perfect dish for a morning hangover remedy or a satisfying meal any time of the day.
