Dried Pollack and Bean Sprout Soup (Hwangtae Kongnamul Guk)
Super Simple Dried Pollack and Bean Sprout Soup: The Ultimate Hangover Cure
I made this for my husband who loves dried pollack. It’s a wonderfully comforting and revitalizing soup perfect for a chilly day or after a night out.
Ingredients for Dried Pollack and Bean Sprout Soup- 1 handful Dried Pollack (Hwangtae)
- 1/2 bag Bean Sprouts (approx. 100g)
- 6 cups Anchovy-Kelp Broth (or water)
- 1 Egg
- 1 tsp Soy Sauce for Soup (Gukganjang)
- 1/2 tsp Minced Garlic
- 1 tsp Sesame Oil
- Salt (to taste)
Cooking Instructions
Step 1
Gently rinse about a handful of dried pollack under water to remove any debris. If the pieces are large, tear or cut them into bite-sized pieces (about 2 inches) for easier eating.
Step 2
Heat 1 teaspoon of sesame oil in a pot over medium heat. Once the oil is warm, add the prepared dried pollack and stir-fry for about 5 minutes, being careful not to burn it. Stir-frying the pollack enhances its nutty flavor and adds depth to the soup broth.
Step 3
Once the pollack is lightly golden, pour in 6 cups of anchovy-kelp broth (or water). Bring to a rolling boil over high heat with the lid off. Let it boil for another 10 minutes to allow the pollack flavor to fully infuse into the broth.
Step 4
While the broth is simmering, thoroughly wash the bean sprouts under running water and drain them. A tip to avoid a ‘fishy’ smell from the bean sprouts is to avoid lifting the lid too often while they are cooking.
Step 5
When the broth has sufficiently simmered, add the washed bean sprouts to the pot. Stir in 1/2 teaspoon of minced garlic and 1 teaspoon of soy sauce for soup. Adjust the seasoning with salt as needed. Bring the soup back to a rolling boil with the bean sprouts added.
Step 6
Just as the bean sprouts become tender-crisp, whisk 1 egg in a separate bowl until well combined. When the soup is boiling vigorously again, slowly drizzle the beaten egg in a circular motion around the edges of the pot. Avoid stirring immediately, and let the egg set to create beautiful ribbons.
Step 7
Once the egg is cooked, turn off the heat. In about 20 minutes total, you’ll have a wonderfully refreshing and invigorating dried pollack and bean sprout soup, perfect for a hangover. Enjoy it with a warm bowl of rice!
