Spicy and Refreshing Dried Pollack Soup (Hwangtae-haejangguk)
Chef’s Special ‘Lifelong Hangover Soup’ Hwangtae Recipe from Fun-staurant Love
There’s no better hangover soup! Introducing the ‘Lifelong Hangover Soup’ Hwangtae recipe with its deep and refreshing flavor, taught by Chef Eonam. Make this delicious Hwangtae-haejangguk at home for a hearty meal and the best hangover cure.
Ingredients- Dried pollack (Hwangtae) strips 50g (or 1 whole dried pollack)
- Radish 500g (white part)
- Firm tofu 1/2 block
- Bean sprouts 200g
- Green onion 1 stalk
- Eggs 2
- Minced garlic 1/2 Tbsp
- Sesame oil 3 Tbsp
- Vinegar 1 Tbsp
- Soy sauce for soup (Guk-ganjang) 3 Tbsp
- Anchovy extract (Chamchi-aek) 3 Tbsp
- Coarse sea salt 1/2 Tbsp
- Water 2L
Cooking Instructions
Step 1
Opt for dried pollack with a yellowish hue, as it tends to have more umami. You can use leftover dried pollack from ancestral rites, or about 50g of commercially available dried pollack strips. The amount of dried pollack can be adjusted to your preference.
Step 2
Cut the dried pollack strips into pieces about two finger-joints long. Rinse them lightly under water and then squeeze out any excess moisture. Rinsing helps to remove any fishy odor effectively.
Step 3
For the soup, it’s best to use the white part of the radish. The green, sweeter parts are better suited for fresh salads. The white part is ideal for cooked dishes like this one. Peel the radish and slice it thinly into bite-sized pieces (nabak-seol).
Step 4
Cut the firm tofu into pieces roughly the same size as the dried pollack, in long, rectangular shapes. This makes it easy to eat with the soup.
Step 5
Rinse the bean sprouts thoroughly under running water and drain them. Properly cleaning the bean sprouts ensures a clean-tasting broth without any off-flavors.
Step 6
Finely chop the green onion. This will be added at the end to add a fresh aroma.
Step 7
Crack the two eggs into a bowl. Lightly beat them, being careful not to fully mix the yolks and whites. This way, the colors remain distinct when cooked, resulting in a more visually appealing and tender texture.
Step 8
In a wide pot, heat 3 tablespoons of sesame oil over low heat. Add the minced garlic and the prepared dried pollack strips. Sauté gently, being careful not to break the pollack, until a savory aroma is released from the pollack. This step is crucial for developing the flavor.
Step 9
Once the garlic turns lightly golden, add 2 liters of water and the sliced radish to the pot. Bring to a boil over high heat. Once boiling, add 1 tablespoon of vinegar and 3 tablespoons of soup soy sauce to season. The vinegar adds a refreshing crispness to the broth.
Step 10
Add 3 tablespoons of anchovy extract and 1/2 tablespoon of coarse sea salt. Cover the pot and let it simmer over medium-low heat for about 20 minutes. Using coarse sea salt contributes a refreshing and deep savory taste to the soup.
Step 11
After 20 minutes, gently add the sliced firm tofu to the pot. Be careful not to break the tofu pieces as you add them.
Step 12
Now it’s time to add the beaten eggs. Turn off the heat. Pour the beaten eggs in thin, delicate streams, creating a swirling pattern from a slight height over the pot. This technique ensures the eggs cook into soft, fluffy ribbons. Do not stir the eggs! Let them cook in the residual heat for 3 minutes.
Step 13
After a short while, you’ll see that the eggs have cooked into soft, fluffy strands.
Step 14
Finally, add the chopped green onions generously to the pot.
Step 15
Add the bean sprouts and cover the pot. Let it simmer for just 3 more minutes. It’s important to add the bean sprouts and green onions at the very end to maintain their fresh crunchiness. If added too early, the bean sprouts will become mushy and lose their texture.
Step 16
Thanks to the radish and bean sprouts, the broth will be wonderfully refreshing and clean. This is said to be a recipe that earns you love from your husband, so if wives prepare it with care, it’s sure to capture their hearts.
Step 17
If you prefer a spicier kick, thinly slice some Cheongyang chili peppers and garnish the soup before serving. It’s a delicious way to enjoy it.
