How to Make Refreshing Pollack and Bean Sprout Soup (Hwangtae Kongnamul Guk)
A Hearty Soup with Dried Pollack and Bean Sprouts
Introducing Hwangtae Kongnamul Guk, a soup with a wonderfully deep and refreshing broth. It’s perfect for a hangover or as a satisfying meal to accompany rice.
Ingredients for Hwangtae Kongnamul Guk- 1 bag (approx. 200g) fresh bean sprouts
- 40g dried pollack threads (Hwangtae)
- 1/4 medium radish (approx. 200g)
- 1/4 onion
- 2 stalks green onions (scallions)
- 1 chili pepper (preferably spicy)
- 1/2 red chili pepper (for color)
- 1 Tbsp perilla oil
- 7 cups anchovy-kelp broth (approx. 1.4L)
Seasoning Ingredients- 1 Tbsp soup soy sauce (Gukganjang)
- 2 Tbsp fish sauce (Tuna extract type preferred)
- 1 Tbsp salted shrimp liquid
- 1 Tbsp minced garlic
- Salt to taste (optional)
- 1 Tbsp soup soy sauce (Gukganjang)
- 2 Tbsp fish sauce (Tuna extract type preferred)
- 1 Tbsp salted shrimp liquid
- 1 Tbsp minced garlic
- Salt to taste (optional)
Cooking Instructions
Step 1
First, prepare the vegetables. Peel the radish and slice it thinly into bite-sized pieces (nabak-sseolgi). Thinly slice the onion. Chop the green onions. Slice the chili peppers diagonally, remove the seeds, and set aside.
Step 2
Lightly rinse the dried pollack threads under cold water, squeeze out excess moisture, and cut into bite-sized pieces (about 5cm). Wash the bean sprouts thoroughly under running water and drain.
Step 3
We’ll sauté the radish to bring out its flavor. Heat 1 Tbsp of perilla oil in a pot over medium-low heat. Add the sliced radish and sauté for 2-3 minutes until it becomes slightly translucent. Then, add the dried pollack threads and sauté for another minute to enhance their aroma.
Step 4
Increase the heat to medium and pour in 7 cups of anchovy-kelp broth. Once the broth comes to a boil, reduce the heat to medium-low. Strain 1 Tbsp of minced garlic through a sieve directly into the pot to ensure a smooth broth. Simmer for a bit, then add 1 Tbsp of soup soy sauce and 2 Tbsp of fish sauce to season.
Step 5
Now, add the washed bean sprouts. Cover the pot and cook for 5 minutes. Cooking with the lid on helps to keep the bean sprouts crisp and prevents them from developing a fishy odor.
Step 6
Once the bean sprouts are cooked, add the chopped green onions and sliced chili peppers. Let it simmer for another moment. Finally, stir in 1 Tbsp of salted shrimp liquid. Taste and add a pinch of salt if needed to achieve your desired seasoning. Your refreshing and slightly spicy Hwangtae Kongnamul Guk is ready!
