Clear and Refreshing Pollack and Bean Sprout Soup (Hwangtae Kongnamul Guk)
Make a Refreshing Pollack and Bean Sprout Soup
We’ve made a delicious Pollack and Bean Sprout Soup using dried pollack and fresh bean sprouts.
Ingredients- Dried Pollack (Hwangtae) 1.5 handfuls
- Bean Sprouts 1 handful
- Eggs 2
- Minced Garlic 1 Tbsp
- Rice Water 600ml
- Salt to taste
- Scallions, some (chopped)
- Cooking Oil, some
Cooking Instructions
Step 1
First, prepare the dried pollack, which is key to the soup’s flavor. Soak the dried pollack in water for about 5-10 minutes until softened. Squeeze out any excess water and cut it into bite-sized pieces. This step helps reduce any gamey smell and makes the pollack more tender.
Step 2
In a pot, add a little cooking oil and sauté the prepared dried pollack over medium-low heat for about 2-3 minutes. Stir-frying the pollack brings out its savory aroma, significantly enhancing the depth of the soup’s flavor.
Step 3
Pour 600ml of rice water into the pot where the pollack was sautéed. (If you don’t have rice water, you can use water boiled with kelp and dried anchovies for broth.) Bring to a boil over high heat, then meticulously skim off any foam or impurities that rise to the surface. This ensures a clear and refreshing soup.
Step 4
Once the clear broth is ready, crack 2 eggs into a bowl and beat them well. When the soup is boiling vigorously, slowly drizzle the beaten eggs along the edge of the pot. Avoid stirring immediately; letting it cook undisturbed will create beautiful egg ‘flowers’.
Step 5
After the egg has set somewhat, add the rinsed bean sprouts. Cover the pot and continue to boil for another 3-4 minutes. Bean sprouts can become mushy if overcooked, so it’s best to cook them quickly over high heat. The refreshing flavor from the cooked bean sprouts will further enhance the soup.
Step 6
Finally, add 1 Tbsp of minced garlic. Season the soup with soy sauce or salt to your preference. Garnish with some chopped scallions and boil for another moment. Your refreshing and delicious Pollack and Bean Sprout Soup is now complete! Enjoy it hot.
