Clear and Refreshing Pollack and Radish Soup (Hwangtae-Muguk)
How to Make Hwangtae-Muguk, Recipe for a Silky, Clear Pollack Soup
Learn how to make Hwangtae-Muguk, a silky and refreshing pollack soup. This recipe delivers a deeply flavorful and clear broth, perfect for soothing your stomach and providing a hearty meal.
Pollack and Radish Soup
- 1 handful dried pollack ( Hwangtae-po, approx. 20-30g)
- 1 piece of Korean radish (Mug, approx. 150g)
- 1 stalk green onion (scallion)
- 1/2 block firm tofu
- 1/2 Tbsp minced garlic
- 1 Tbsp soup soy sauce (Guk-ganjang)
- 2-3 Tbsp fish sauce (anchovy or sand lance)
- 1 Tbsp sesame oil
Cooking Instructions
Step 1
Start by soaking the dried pollack in cool water for about 10-15 minutes until it becomes pliable. This step helps to soften the pollack and allows it to release a richer flavor into the soup.
Step 2
Peel the Korean radish and slice it into approximately 0.5cm thick pieces. Cutting it slightly thicker than bite-sized will prevent it from breaking apart too much while cooking and adds a pleasant texture to the soup.
Step 3
Gently rinse the soaked dried pollack under running water, squeezing out excess moisture. Remove any tough bones or spines, and tear or cut the pollack into bite-sized pieces. Be careful not to squeeze too hard.
Step 4
Heat 1 tablespoon of sesame oil in a pot over medium-low heat. Add the prepared dried pollack and sauté for 2-3 minutes until fragrant. This process removes any fishy odors and brings out a nutty aroma, significantly enhancing the soup’s flavor.
Step 5
Once the pollack is lightly browned, add the sliced radish to the pot and continue to stir-fry. The radish will release some moisture, which will then meld with the pollack, deepening the overall flavor profile.
Step 6
During the stir-frying process, add 1 tablespoon of soup soy sauce and 1 tablespoon of fish sauce. Stirring these in at this stage allows the ingredients to absorb the seasoning, creating a more complex base for the soup.
Step 7
Pour in 1.2 liters of water to create the soup broth. For an even richer and creamier broth, you can substitute water with rice water.
Step 8
Bring the soup to a boil over high heat, then reduce the heat to medium-low and simmer for 15-20 minutes. Let it cook until the radish becomes translucent and the pollack has infused the broth, making it appear beautifully milky white.
Step 9
After the broth has simmered sufficiently, add 1/2 tablespoon of minced garlic and the 1/2 block of tofu, cut into cubes. Continue to simmer for another 2-3 minutes to allow the tofu to cook and the flavors to meld. Adjust the seasoning by adding an additional 1-2 tablespoons of fish sauce. If needed, a pinch of salt can be added.
Step 10
Finally, add the thinly sliced green onion and simmer for another moment. Your delicious Hwangtae-Muguk is now ready! The fresh aroma of the green onion will further enhance the soup’s delightful taste.
Step 11
The milky white broth of this Hwangtae-Muguk is truly its highlight. Its mild and refreshing taste is perfect for settling your stomach, leaving you feeling full, satisfied, and wonderfully revitalized.
Step 12
The chewy texture of the pollack combined with the tender radish and soft tofu creates a wonderful mouthfeel. It’s delicious served with rice, or enjoyed simply as a soul-soothing soup that provides comfort and relief.
