Refreshing Dried Pollack and Seaweed Soup (Hwangtae Miyeokguk)
How to Make Delicious Dried Pollack and Seaweed Soup
A beloved soup that’s always a welcome dish! While often made with beef, using dried pollack (hwangtae) imparts a wonderfully refreshing and clear flavor. Let’s make a hearty hwangtae soup by stir-frying the dried pollack in perilla oil for an even more satisfying taste.
Main Ingredients- Dried seaweed 20g
- 1 handful (approx. 100g) prepared dried pollack
- 2 Tbsp perilla oil
- 1 Tbsp minced garlic
- 2 Tbsp cooking wine (mirin or rice wine)
- 2 bouillon cubes or stock packs
- 2 liters water
Seasoning- 2 Tbsp soup soy sauce
- 2 Tbsp fish sauce (anchovy or tuna extract)
- 1 Tbsp minced garlic
- Salt to taste (for final seasoning adjustment)
- 2 Tbsp soup soy sauce
- 2 Tbsp fish sauce (anchovy or tuna extract)
- 1 Tbsp minced garlic
- Salt to taste (for final seasoning adjustment)
Cooking Instructions
Step 1
First, soak the dried seaweed in cold water for about 30 minutes until fully rehydrated. Rinse the rehydrated seaweed thoroughly by rubbing it between your hands to remove any grit. Then, cut it into bite-sized pieces, approximately 3-4 cm long.
Step 2
Gently rinse the dried pollack once under running water. Be careful not to rinse for too long, as this can diminish the flavor. Squeeze out any excess water with your hands and cut it into manageable pieces.
Step 3
Now, heat a pot over medium heat. Add 2 tablespoons of perilla oil and 1 tablespoon of minced garlic. Sauté the garlic until fragrant, being careful not to burn it, to create a flavorful garlic-infused oil.
Step 4
Once the garlic starts to release steam and become fragrant, add the prepared dried pollack and 2 tablespoons of cooking wine. Stir-fry until the dried pollack starts to curl slightly. The cooking wine helps to remove any fishy odor from the pollack and adds depth to the flavor.
Step 5
When the dried pollack is partially cooked, add the rehydrated seaweed and 2 tablespoons of soup soy sauce. Stir-fry them together. Stir-frying the seaweed with soy sauce at this stage is crucial as it allows the seaweed to absorb the seasoning, resulting in a deeper, richer flavor.
Step 6
Once the seaweed and pollack have been sufficiently stir-fried, pour in 2 liters of water and bring to a boil over high heat. As soon as it boils, reduce the heat to medium and add the 2 bouillon cubes or stock packs. Let it simmer for about 20 minutes to extract a rich broth. Finally, add 2 tablespoons of fish sauce for added umami, and adjust the seasoning with salt to your preference. Your refreshing and clear dried pollack and seaweed soup will be ready!
