Savory and Refreshing Pollack Soup (Hwangtae Guk)
The Ultimate Hangover Cure! Hwangtae Soup That Slips Down So Easily (A Must-Have for Friday Nights!)
On chilly days, a warm and comforting soup that soothes the soul is just what we crave! When simmered with sweet, in-season radish, the broth becomes incredibly delicious. Enjoy a hearty meal with this Hwangtae soup, boasting a perfectly balanced savory and refreshing flavor!
Ingredients- Dried Pollack Strips (Hwangtaechae): 1 handful (approx. 30-40g)
- Radish (Moo): 1 handful (thinly sliced, approx. 100-150g)
- Firm Tofu (Dubu): 1/2 block (cubed)
- Green Onion (Daepa): 1 stalk (chopped)
- Egg: 1
Seasoning & Condiments- Anchovy Extract (Chamchi-ae): 2 Tbsp (or Korean soy sauce for soup)
- Salt: 2 Tbsp (adjust to taste)
- Minced Garlic: 1 Tbsp
- Ground Black Pepper: a pinch
- Sesame Oil: 1 Tbsp
- Anchovy Extract (Chamchi-ae): 2 Tbsp (or Korean soy sauce for soup)
- Salt: 2 Tbsp (adjust to taste)
- Minced Garlic: 1 Tbsp
- Ground Black Pepper: a pinch
- Sesame Oil: 1 Tbsp
Cooking Instructions
Step 1
Quickly rinse the dried pollack strips under warm water to remove any dust or impurities. Avoid soaking them for too long, as they can become mushy. Gently squeeze out excess water. (Tip: If the strips are tough, cut them into bite-sized pieces with scissors.)
Step 2
Prepare the basic ingredients for the soup. Cut the pollack strips into manageable pieces. Slice the radish thinly. Cube the tofu and chop the green onion. Have your minced garlic ready.
Step 3
Heat a pot over medium heat and add 1 Tbsp of sesame oil. Add the prepared pollack strips and sliced radish. Sauté them with 2 Tbsp of anchovy extract (or soup soy sauce) until fragrant. Stir-frying the pollack removes any fishy odor and enhances its savory flavor.
Step 4
Once the pollack and radish are lightly stir-fried, pour in 3 cups of water (about 1.5 liters) and add 1 Tbsp of salt. (Tip: Using anchovy-kelp broth instead of water will add even more depth to the flavor.)
Step 5
Bring the soup to a boil over high heat and let it simmer for about 10 minutes. Continue to boil until the broth turns milky white and the radish becomes translucent. Then, add 1 Tbsp of minced garlic, a pinch of black pepper, and the cubed tofu. Simmer for another 5 minutes.
Step 6
In a separate small bowl, lightly beat the egg. Chop the green onion. Having these prepped makes the final steps much easier.
Step 7
Reduce the heat to low once the soup is boiling. Taste and adjust the seasoning with more salt if needed. Lastly, gently pour the beaten egg in a thin stream around the edges of the pot without stirring. Let the egg set. Once the egg starts to cook, add the chopped green onions and stir gently just once or twice. When the soup comes to a gentle boil again, turn off the heat. Your soup is ready!
Step 8
Ladle the steaming hot Hwangtae soup into a bowl. Serve immediately and enjoy this hearty and comforting dish with a bowl of rice!
