Spicy Pollack Soup (Hwangtae Haejangguk)
The Ultimate Hangover Cure! Spicy Pollack Soup (Hwangtae Haejangguk)!
When your husband needs a serious hangover cure, there’s nothing better than Hwangtae Haejangguk! This recipe delivers a clean, refreshing taste without the need for beaten eggs, making it perfectly clear and invigorating. Discover the secret to a deeply flavorful and soothing soup that’s ideal for recovering after a long night out, or simply enjoying as a comforting meal.
Main Ingredients- Dried Pollack (Hwangtae) 50g
- Rice Water (Siltteum) 900ml
- Bean Sprouts 150g
- Radish 1 handful (approx. 100g)
- Green Onion 1/3 stalk
- Pepper 1 (red or green chili, to taste)
Seasoning- Perilla Oil (Deulgireum) 1 Tbsp
- Soup Soy Sauce (Gukganjang) 1 Tbsp
- Minced Garlic 0.5 Tbsp
- Fish Sauce (Chamchi-aek) 1 Tbsp (or anchovy sauce)
- Salt to taste
- Perilla Oil (Deulgireum) 1 Tbsp
- Soup Soy Sauce (Gukganjang) 1 Tbsp
- Minced Garlic 0.5 Tbsp
- Fish Sauce (Chamchi-aek) 1 Tbsp (or anchovy sauce)
- Salt to taste
Cooking Instructions
Step 1
Start by preparing all the ingredients for your Haejangguk. Rinse the bean sprouts thoroughly under cold running water to remove any dirt or debris, then drain them well in a sieve. Slice the radish thinly, either into half-moon shapes or into bite-sized strips. Finely chop the green onion and chili pepper. Using rice water (the cloudy water left after rinsing rice) will give your soup a beautifully milky color and a richer flavor. For the dried pollack (Hwangtae), briefly soak it in cold water for about 5 minutes. Squeeze out as much water as possible by hand, then cut it into manageable pieces, about 3-4 cm long. Squeezing out the water is crucial to prevent the soup from becoming cloudy and to ensure the pollack’s refreshing flavor is maximized. (Tip: Soaking the dried pollack first makes it much easier to cut into pieces, especially if it’s tough.)
Step 2
To build a deep flavor base for your Hwangtae Haejangguk, we’ll start by stir-frying the dried pollack. Heat 1 tablespoon of perilla oil in a pot over medium-low heat. Add the prepared dried pollack strips and sauté them. This step helps to remove any fishy smell from the pollack and brings out its nutty aroma. Stir-fry for about 2-3 minutes until the fibers of the pollack become more defined and it’s lightly coated in oil.
Step 3
Once the dried pollack is nicely sautéed, add the sliced radish and 1 tablespoon of soup soy sauce to the pot. Continue to stir-fry for another 3-4 minutes, until the radish starts to become translucent and slightly tender. As the radish cooks, it will release moisture, which will meld beautifully with the pollack, creating a richer soup base. Adding the soup soy sauce at this stage allows the flavors to penetrate the ingredients.
Step 4
Now, it’s time to add the rice water and begin simmering. Pour in about 900ml of rice water, enough to cover the sautéed pollack and radish. Add 0.5 tablespoon of minced garlic. Bring the mixture to a boil over high heat. Let it simmer for a moment once it starts boiling. This initial simmer allows the flavors of the pollack and radish to infuse into the rice water.
Step 5
Once the soup has reached a rolling boil, check if the radish is fully tender. If it is, pour in the remaining rice water and bring the soup back to a boil over high heat. As soon as it boils again, add the rinsed bean sprouts. Continue to boil without covering the pot. The bean sprouts will cook quickly and add a wonderful crispness and refreshing taste to the soup. (Tip: Don’t cover the pot after adding bean sprouts, as this can cause them to release an unpleasant odor and lose their crisp texture.)
Step 6
While the soup is boiling with the bean sprouts, add 1 tablespoon of fish sauce (Chamchi-aek) to enhance the umami and season the soup. Fish sauce adds a wonderful depth of flavor and savory complexity to the broth. Continue to let the soup simmer gently. You can adjust the final seasoning with salt if needed.
Step 7
Once the soup has simmered and all the flavors have melded beautifully, add the chopped green onions and chili peppers. Let it simmer for another minute or so to allow their fresh aroma to infuse into the soup. If you like a spicier kick, you can use a Korean green chili (cheongyang pepper). Once everything is cooked through and the flavors are harmonized, turn off the heat. Taste the soup and add a pinch of salt if necessary to reach your desired flavor. Enjoy your piping hot and refreshingly clear Hwangtae Haejangguk – the perfect way to revive yourself!
