Clear and Savory Pollock Roe Soup (Hwangtae-Mu-Guk): Perfect for Hangover Cures and Breakfasts!
How to Make Pollock Roe Soup with Radish: Delicious Hwangtae-Guk & Bukueo-Guk Recipe
Introducing our exquisite Pollock Roe Soup with Radish (Hwangtae-Mu-Guk), boasting a deep, refreshing broth! The tender pollack strips and crisp radish create a fantastic harmony, making it an ideal choice for hangover relief or a hearty breakfast with rice. Try this nutritious and delicious Hwangtae-Mu-Guk that the whole family can enjoy!
Main Ingredients- Dried Pollack Strips (Hwangtae-chae) 40g
- Radish (Mu) 100g
- Green Onion (Daepa) 1/2 stalk
- Egg 1
- Water 1200ml
Seasoning Ingredients- Sesame Oil 1 Tbsp
- Soy Sauce for Soup (Guk-ganjang) 1 Tbsp
- Fish Sauce (Aekjeot) 1 Tbsp
- Minced Garlic 1 Tbsp
- Salt 1/2 Tbsp (for taste adjustment)
- Pepper, a pinch
- Sesame Oil 1 Tbsp
- Soy Sauce for Soup (Guk-ganjang) 1 Tbsp
- Fish Sauce (Aekjeot) 1 Tbsp
- Minced Garlic 1 Tbsp
- Salt 1/2 Tbsp (for taste adjustment)
- Pepper, a pinch
Cooking Instructions
Step 1
Lightly soak the dried pollack strips in water for 1-2 minutes until just softened. Pour enough water to cover the pollack, let it sit for a minute, then rinse under water, squeeze out excess moisture, and cut into 4cm lengths. While cutting, gently run your fingers over the strips to remove any remaining small bones – this will ensure a more pleasant eating experience.
Step 2
Slice the radish into approximately 0.5cm thick pieces, then cut them into bite-sized portions. Avoid slicing them too thick, as this will increase the cooking time.
Step 3
Wash the green onions and chop them finely. You can set aside some for garnish and the rest for adding to the soup.
Step 4
In a deep pot, combine the prepared pollack strips with 1 tablespoon of sesame oil. Sauté over medium-low heat until the pollack is fragrant and lightly toasted. This step helps release the pollack’s savory flavor. Once the pollack is lightly sautéed, add the sliced radish and stir-fry them together.
Step 5
Continue to stir-fry until the radish becomes slightly translucent. Then, add about 100ml of water and sauté until moist. This technique helps to create a richer, milky broth. Now, pour in the remaining 1100ml of water and bring it to a boil over high heat.
Step 6
Once the soup comes to a rolling boil, reduce the heat to medium-low and cover the pot. Simmer for about 10 minutes. During this time, season the soup with 1 tablespoon of soy sauce for soup, 1 tablespoon of fish sauce, 1 tablespoon of minced garlic, 1/2 tablespoon of salt, and a pinch of pepper. (Feel free to adjust the amount of soy sauce and fish sauce according to your preference.)
Step 7
When the soup starts boiling vigorously again, cover the pot and reduce the heat to low. Let it simmer gently for 15 minutes. This slow simmering allows the radish to soften and the pollack’s flavor to fully infuse the broth. After 15 minutes, lightly beat one egg and drizzle it evenly over the simmering soup. Finally, add the chopped green onions and boil for another minute until done. Your delicious Pollock Roe Soup is ready!
Step 8
Simmer for one final minute to cook the egg and allow the green onion’s aroma to meld into the soup. Your hot and refreshing Pollock Roe Soup is now complete. Enjoy your meal!