Dried Pollack and Bean Sprout Soup (Hwangtae Kongnamul Guk)
A Refreshing and Hearty Soup Perfect for Sobering Up
Enjoy a delightful time with this chewy dried pollack and refreshing bean sprout soup! Its invigorating broth is perfect for a hangover cure and makes for a satisfying meal.
Main Ingredients- 4-5 pieces of cut dried pollack (Hwangtae)
- 1 handful of bean sprouts (approx. 100g)
- 2 eggs
- 1 Tbsp all-purpose flour
- 1 red chili pepper
- 1/2 stalk of green onion
Seasoning- 1 Tbsp minced garlic
- 1 tsp sesame oil
- 1 Tbsp soy sauce for soup (Guk-ganjang)
- Pinch of salt
- Pinch of black pepper
- Pinch of red chili flakes (optional)
- 1 Tbsp minced garlic
- 1 tsp sesame oil
- 1 Tbsp soy sauce for soup (Guk-ganjang)
- Pinch of salt
- Pinch of black pepper
- Pinch of red chili flakes (optional)
Cooking Instructions
Step 1
First, gently rinse the cut dried pollack under running water. After removing excess water, tear the pollack into bite-sized pieces (about 3-4 cm). Rinse them again in cold water and squeeze out any remaining moisture. In a clean bowl, combine the torn pollack with minced garlic, soy sauce for soup, salt, black pepper, and sesame oil. Gently mix and marinate the pollack. Pre-marinating the pollack will deepen the flavor of the soup considerably.
Step 2
Sprinkle 1 tablespoon of all-purpose flour evenly over the marinated dried pollack. Mix gently to coat the pollack with the flour. Coating the pollack with flour helps it maintain a chewy texture and prevents it from falling apart as the soup boils.
Step 3
In a separate bowl, crack 2 eggs and whisk them thoroughly with a fork or chopsticks until well beaten. Having the whisked egg ready will allow you to pour it into the boiling soup smoothly later.
Step 4
Now, let’s start cooking the soup. Pour about 1.5 to 2 liters of water into a pot and add the rinsed bean sprouts. Cover the pot and bring it to a boil over high heat. Once the bean sprouts are cooking, reduce the heat to medium and simmer for about 5 minutes to remove any raw bean sprout smell. After the bean sprouts have released their refreshing flavor into the broth, add the marinated dried pollack and let it simmer together. Once the soup comes to a gentle boil after adding the pollack, add the sliced green onion and red chili pepper. Finally, adjust the overall seasoning with soy sauce for soup and salt. If you prefer a spicier soup, feel free to add a pinch of red chili flakes at this stage for an extra kick. Serve the hot Hwangtae Kongnamul Guk with rice for a hearty and satisfying meal.
