Dried Pollack Soup (Hwangtae Guk)
Easy Dried Pollack Soup Recipe for Beginners (Perfect for Morning Hangover Relief!)
This clear and refreshing Dried Pollack Soup (Hwangtae Guk) is truly exceptional! Adding perilla oil not only enhances its deep, nutty flavor but also simplifies the cooking process, making it an ideal choice for a busy morning meal. If you make a generous pot the evening before, you can start your day with a warm, satisfying meal.
Main Ingredients- Dried Pollack Strips: 2 cups (approx. 50g)
- Eggs: 2
- Green Onions: a small amount
- Water: 4 cups (approx. 800ml)
Seasonings & Others- Mirin (Rice Wine): 1 Tbsp
- Minced Garlic: 1 tsp
- Perilla Oil: 1 Tbsp + 1 tsp
- Soy Sauce for Soup (Guk-ganjang): 1 Tbsp
- Salt: a pinch (to taste)
- Mirin (Rice Wine): 1 Tbsp
- Minced Garlic: 1 tsp
- Perilla Oil: 1 Tbsp + 1 tsp
- Soy Sauce for Soup (Guk-ganjang): 1 Tbsp
- Salt: a pinch (to taste)
Cooking Instructions
Step 1
First, carefully remove any bones or hard bits from the dried pollack strips by hand. Then, soak the pollack in 800ml of warm water for about 15 minutes until softened. This soaking process makes the pollack much more tender and easier to cook.
Step 2
Drain the soaked pollack well by squeezing out the excess water. Cut the pollack into bite-sized pieces, about 3-4cm in length. Cutting them too long can make them difficult to eat.
Step 3
Do not discard the water used to soak the pollack! This water will be used as the broth. If you accidentally threw it away, prepare rice water, kelp broth, or plain water instead.
Step 4
In a large bowl, combine the prepared pollack strips with 1 tsp minced garlic, 1 Tbsp mirin, and 1 tsp perilla oil. Gently massage these ingredients into the pollack. This marinating step effectively removes any fishy odor and deepens the pollack’s flavor, while also making it more tender.
Step 5
Crack the 2 eggs into a separate bowl and whisk them thoroughly with a fork or chopsticks until the yolks and whites are well combined.
Step 6
Wash the green onions and slice them diagonally at an angle, about 0.5cm thick. Sliced diagonally, they infuse more flavor into the soup compared to being finely chopped. You can omit the green onions if you don’t have them.
Step 7
Heat a pot over medium heat and add 1 Tbsp of perilla oil. Add the marinated pollack and stir-fry over low heat for about 2 minutes until lightly browned. This sautéing step further enhances the pollack’s nutty aroma.
Step 8
Once the pollack is sautéed, pour in the reserved pollack soaking water (broth) into the pot and bring it to a rolling boil over high heat. Once boiling, reduce the heat to medium and simmer gently for about 10 minutes. This allows the pollack flavor to infuse beautifully into the broth. Skim off any foam that rises to the surface during cooking for a clear and clean soup.
Step 9
Season the soup first with 1 Tbsp of soy sauce for soup (Guk-ganjang). Taste and then adjust with a pinch of salt, if needed, according to your preference. The Guk-ganjang provides a good umami base, and salt can be added to achieve the perfect flavor balance.
Step 10
Finally, slowly pour the whisked egg mixture along the edge of the pot. Once the egg starts to set into soft curds, gently stir 2-3 times with chopsticks to break it up slightly. Avoid stirring too much, as this can cause the egg to disintegrate. Add the sliced green onions and simmer for another minute to finish. Enjoy your delicious, warm Dried Pollack Soup!
