The Taste from the Movie ‘Today, It Might Be a Little Spicy’! Rich and Refreshing Dried Pollack Soup (Hwangtae Haejangguk)
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Recreate the heartwarming taste from the movie ‘Today, It Might Be a Little Spicy’ right in your own kitchen! This Hwangtae Haejangguk boasts a pure yet deep flavor, with its clear and refreshing broth, tender dried pollack, crisp radish, and fluffy tofu, making it perfect not only for a hangover cure but also as a satisfying meal. Its characteristic feature is seasoning solely with salted shrimp (saeujeot) to highlight the natural taste of the ingredients. The deep, rich broth, simmered with anchovies, dried blue-fin tuna, dried shrimp, dried radish, and chili seeds, further enhances the pollack’s savory notes. Try making the very Hwangtae Haejangguk that actor Han Seok-gyu enjoyed with kimchi rice in the movie!
Main Ingredients- 100g dried pollack (Hwangtaechae), shredded
- 1/2 medium radish (Mu)
- 6 Tbsp sesame oil (Chamgireum)
- 3 Tbsp salted shrimp (Saeujeot)
- 2 Tbsp chopped green onion (Sseonpa)
- 1 Tbsp minced garlic (Dajin maneul)
- 280g firm tofu (Dubu)
- 1L broth (made from anchovies, dried blue-fin tuna, dried shrimp, dried radish, chili seeds, etc.)
Cooking Instructions
Step 1
First, prepare the dried pollack. Use dried pollack that has not been rehydrated. Cut it into bite-sized pieces. It’s easier to cut along the grain of the pollack. Place the cut dried pollack in a bowl, add 6 tablespoons of sesame oil, and gently mix until well coated. This step helps remove any gaminess from the pollack and makes it more tender.
Step 2
Next, prepare the radish. Peel the radish thoroughly, then slice it thinly into semi-circular pieces (nabak-seolgi). Avoid slicing it too thinly, as it might break apart too much during cooking. Aim for a moderate thickness.
Step 3
Now, let’s stir-fry. In a pot, combine the dried pollack (coated in sesame oil) and the sliced radish. Stir-fry them together. In the movie, actor Han Seok-gyu stir-fried the radish along with the pollack. Sautéing them together in sesame oil brings out their flavors even more.
Step 4
Prepare the other ingredients. Slice the firm tofu into about 0.5cm thick pieces, then cut each piece into four smaller, bite-sized portions. Since tofu isn’t the main star, keep the pieces manageable. Also, have your chopped green onions and minced garlic ready. Finally, set aside the salted shrimp for seasoning.
Step 5
Once the dried pollack and radish have been adequately stir-fried, pour in 1 liter of the prepared broth into the pot. Bring it to a rolling boil over high heat. This helps the flavors meld quickly.
Step 6
When the broth is boiling vigorously, add the prepared tofu, minced garlic, and chopped green onions. Lastly, add the salted shrimp to season the soup. Seasoning only with salted shrimp allows the natural umami of the pollack and the sweetness of the radish to shine through, resulting in a cleaner broth. Bring it back to a boil after adding the ingredients.
Step 7
Once the soup returns to a boil, skim off any foam that rises to the surface. This process helps to make the broth clearer and more refined. After removing the foam, reduce the heat to medium and let it simmer gently. This step is crucial for extracting the deep flavor of the dried pollack and creating a rich broth. Simmer for about 10 minutes.
Step 8
Your Hwangtae Haejangguk is ready, with a rich, milky broth infused with the deep flavor of dried pollack! Thanks to the natural sweetness from the radish, the soup is wonderfully sweet and refreshing. Enjoy this delicately savory and deeply flavorful Hwangtae Haejangguk, just like in the movie. Complete your hearty meal with a bowl of rice.
