Refreshing and Deep Flavored Pollack and Radish Soup (Hwangtae-Mu-Guk)
How to Make a Delicious and Clear Hwangtae-Dubu-Mu-Guk (Pollack, Tofu, and Radish Soup)
Today, I made a wonderfully refreshing Pollack and Radish soup (Hwangtae-Mu-Guk) that’s perfect for a light meal or even to soothe a hangover. By adding Korean radish (Mu), which imparts a deep, savory flavor, this soup becomes even more delicious. Its clear broth is gentle on the palate and not at all overwhelming.
Main Ingredients
- 150g dried pollock (Hwangtae)
- 1/4 Korean radish (Mu, about 300g)
- 1 block firm tofu (300g)
- 2 handfuls green onions (about 50g)
- 2 Korean chili peppers (Cheongyang)
Cooking Instructions
Step 1
Prepare 1/4 of a Korean radish. Peel, wash thoroughly, and slice it into thin, uniform pieces about 0.5cm thick (na-bak-seolgi style). Slicing it with a bit of thickness will allow its natural sweetness to infuse into the broth as it cooks, while maintaining a pleasant texture.
Step 2
Place 150g of dried pollock (Hwangtae) into a bowl. You can either lightly toast it in a dry pan to remove any fishy smell, or rinse it under cold water and squeeze out the excess moisture thoroughly. (Too much water squeezed out might dilute the broth’s flavor). Cut the pollock into bite-sized pieces, about 3-4cm long, for easier eating.
Step 3
Wash 2 Korean chili peppers (Cheongyang), remove the stems, and finely chop them. If you enjoy a spicier kick, you can include the seeds. For a milder heat, remove the seeds before chopping.
Step 4
In a wide, deep pot, add both the sliced radish and the prepared dried pollock. Drizzle in 2 tablespoons of sesame oil. Sauté over medium-high heat for about 2-3 minutes. Stir-frying the pollock and radish helps to coat them in oil and develop a richer flavor profile.
Step 5
Pour 1200ml (about 6 cups) of water into the pot with the sautéed pollock and radish. It’s good to add a generous amount of water, as some will evaporate during cooking. Bring the water to a boil over high heat, then reduce to medium-low heat once it starts simmering.
Step 6
Once the soup begins to boil, add 1 tablespoon of minced garlic and 2.5 tablespoons of salted shrimp (Saeu-jeot), including its brine. The brine from the salted shrimp adds a wonderful umami depth. It’s best to add it gradually and taste as you go, rather than adding it all at once, to achieve the perfect seasoning for your preference.
Step 7
Add all the chopped Korean chili peppers and 1 tablespoon of soy sauce for soup (or regular soy sauce). Using soy sauce for soup will deepen the broth’s color and enhance its savory notes. Cover the pot and let it simmer over medium-low heat for about 15-20 minutes, or until the radish becomes translucent and tender.
Step 8
Cut 1 block of firm tofu into bite-sized cubes, approximately 2cm in size. Cutting them too small might cause them to break apart during cooking, so aim for a substantial cube.
Step 9
When the radish is fully cooked and translucent, gently add the cubed tofu to the pot. Increase the heat to high and bring the soup to a rolling boil for a moment. Finally, add about 2 handfuls of roughly chopped green onions and cook for just another minute. Your delicious Hwangtae-Mu-Guk is now ready!
Step 10
Enjoy your steaming hot, refreshing Hwangtae-Mu-Guk, featuring tender pollack and crisp radish! It’s absolutely delicious served with a bowl of rice.
