How to Make a Refreshing and Milky Pollock Soup (Hwangtae-guk)
Milky Pollock Soup for the Perfect Hangover Cure!
This recipe is perfect for relieving a hangover! We’ll show you how to make a delicious, refreshing, and slightly spicy pollock soup. Enjoy the soothing taste of its clear broth and tender pollock.
Main Ingredients- 80g Dried Pollack (Hwangtae)
- 1/2 block Tofu
- 1 pack King Oyster Mushrooms (or Enoki mushrooms)
- 2-3 Cheongyang Peppers (Korean hot peppers)
- 1-2 Potatoes
- 2 Eggs (lightly beaten)
- 1 handful Green Onions
Seasoning & Broth- 2 Tbsp Soup Soy Sauce (Guk-ganjang)
- 1 Tbsp Minced Garlic
- 1/2 tsp MSG (optional, for enhanced umami)
- 1 Tbsp Fish Sauce (Myeolchi Aekjeot)
- Salt (to taste)
- Sesame Oil (a drizzle)
- 1 Tbsp Perilla Oil
- 2 Tbsp Soup Soy Sauce (Guk-ganjang)
- 1 Tbsp Minced Garlic
- 1/2 tsp MSG (optional, for enhanced umami)
- 1 Tbsp Fish Sauce (Myeolchi Aekjeot)
- Salt (to taste)
- Sesame Oil (a drizzle)
- 1 Tbsp Perilla Oil
Cooking Instructions
Step 1
First, lightly soak the dried pollack (Hwangtae) in cold water for about 1 minute, then squeeze out any excess moisture thoroughly. Be careful not to soak it for too long, as it can become mushy. Once squeezed, drizzle 1 tablespoon of perilla oil over the dried pollack and gently mix it in to season. This step helps to remove any fishy smell and enhances the flavor of the pollack.
Step 2
Place the seasoned dried pollack into a pot. Add just enough cold water to barely cover the pollack. (Using less water initially helps create a milky broth later on.) Start simmering over medium heat. At this stage, add peeled and chopped potatoes. The starch released from the potatoes will contribute to making the broth milky. Cook until both the pollack and potatoes are tender.
Step 3
Once the pollack and potatoes are somewhat cooked and the broth has started to turn milky, add about 3 times the initial amount of water. This step adjusts the overall volume of the soup. If you prefer a lighter, more refreshing soup, add more water; for a richer taste, use less.
Step 4
When the soup comes to a rolling boil, add 1 tablespoon of minced garlic, 2 tablespoons of soup soy sauce, and 1 tablespoon of fish sauce to season. (You can add a pinch of MSG here for extra umami, if desired.) After adding all the seasonings, let it simmer for about 10 more minutes to allow the flavors to meld. Finally, add the sliced Cheongyang peppers, torn king oyster mushrooms, cubed tofu, and the beaten eggs. Pour the beaten eggs gently while stirring the soup slightly with a ladle to create delicate egg ribbons. Garnish with chopped green onions and adjust the seasoning with salt if needed. A final drizzle of sesame oil will add a wonderful aroma and flavor to complete this delicious Hwangtae-guk.
