Refreshing Pollack and Bean Sprout Soup (Hwangtae Kongnamul Guk)
Good for Hangover, Hearty Hangover Soup, Bean Sprout Dish, Pollack and Bean Sprout Soup, Dried Pollack and Bean Sprout Soup
This Pollack and Bean Sprout Soup boasts a wonderfully clear and refreshing broth without any strong flavors. Even without making a separate stock, you can achieve a deep umami flavor by simply using rice water. Here’s a recipe for a hearty and comforting soup that’s perfect for a hangover!
Main Ingredients- 100g Dried Pollack (Hwangtae)
- 120g Bean Sprouts
- 100g Radish (sliced thinly)
- 1 Green Onion
- 1.5L Rice Water
- 1 piece Dried Kelp (5x5cm)
Seasoning- 2 Tbsp Perilla Oil
- 1 Tbsp Soup Soy Sauce
- 1 Tbsp Fish Sauce (Anchovy or Tuna extract)
- 0.5 Tbsp Shrimp Paste Brine
- Pinch of Salt
- Pinch of Black Pepper
- 2 Tbsp Perilla Oil
- 1 Tbsp Soup Soy Sauce
- 1 Tbsp Fish Sauce (Anchovy or Tuna extract)
- 0.5 Tbsp Shrimp Paste Brine
- Pinch of Salt
- Pinch of Black Pepper
Cooking Instructions
Step 1
Let’s prepare the ingredients for a delicious Pollack and Bean Sprout Soup. Cut the dried pollack into bite-sized pieces and wash the bean sprouts thoroughly. Slice the radish thinly and diagonally slice the green onion.
Step 2
Use scissors to cut the dried pollack into easy-to-eat pieces, about 3-4cm long. This size is comfortable for both children and elders to enjoy.
Step 3
Lightly rinse the cut dried pollack under cold water, then soak it in water for just 3 minutes. This will make the pollack fluffy and soft like a sponge. Don’t discard the soaking water; add it to the soup later for an even deeper umami flavor.
Step 4
The tails of bean sprouts are known to be rich in asparagine, so it’s best to leave them intact. If there are any loose skins on the bean sprout heads, remove them. Rinse the bean sprouts a couple of times under running water until clean.
Step 5
Peel the radish and slice it into thin, uniform pieces. Slice the green onion diagonally at about a 2-3cm angle. This makes the soup visually appealing and delicious when cooked. All ingredients are ready!
Step 6
Now, let’s start cooking! Heat 2 tablespoons of perilla oil in a pot. Squeeze out the excess water from the rehydrated dried pollack and add it to the pot. Sauté for about 3 minutes until fragrant. Then, add the sliced radish and 1 tablespoon of soup soy sauce, and stir-fry for another minute. Finally, pour in the rice water and the pollack soaking water.
Step 7
Add the piece of dried kelp and bring the soup to a rolling boil over high heat. Once boiling, immediately remove the kelp to prevent the broth from becoming cloudy. Next, add the rinsed bean sprouts. Cover the pot and simmer over medium heat for about 3 minutes until the bean sprouts are just cooked. Be careful not to overcook the bean sprouts, as they can lose their crispness.
Step 8
Remove the lid and add the shrimp paste brine and fish sauce. Continue to simmer over medium-low heat for about 10 minutes, allowing the flavors to meld. Taste the soup and adjust the seasoning with a pinch of salt if needed. The shrimp paste brine adds a nice umami, but feel free to adjust it to your preference.
Step 9
Add the diagonally sliced green onions. Simmer for a short while longer, allowing the fresh aroma of the green onions to infuse into the broth, enhancing its flavor.
Step 10
If you like, sprinkle a pinch of black pepper. This adds another layer of aroma and flavor. You can omit it if you prefer a cleaner taste.
Step 11
Simmer for another moment and then turn off the heat. Your refreshing and deeply flavorful Pollack and Bean Sprout Soup is ready! Enjoy this hearty soup, perfect for enjoying with a bowl of rice.
