Revitalizing and Rich Pollack Soup (Hwangtae Haejangguk)
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When thinking of hangover remedies, Pollack Soup (Hwangtae Haejangguk) is a must-have! Based on the recipe featured on Sumine Banchan, you can easily recreate this wonderfully refreshing, savory, and deeply flavorful soup at home. Featuring tender dried pollack, crisp radish, and mild tofu as the core ingredients, we’ve also added crunchy bean sprouts for an enhanced texture. The broth, which simmers to a rich, milky white like bone broth, is perfect for soothing an upset stomach after a night of indulgence or for warming you up on a chilly day. It’s a truly nourishing dish. Enjoy it even more by mixing in a bowl of rice! Whether it’s after holiday feasts or a particularly heavy meal, this Hwangtae Haejangguk recipe will help reset your system and provide a satisfying and delicious meal.
Soup Ingredients- 500g dried pollack (Hwangtae), cut into 2-3 pieces depending on length
- 1/3 Korean radish (Mu), julienned into similar lengths as the pollack, about 5mm thick
- 1 green onion (Daepa), white part cut into large pieces, green part finely chopped
- 1 Tbsp minced garlic
- 1 block of tofu (Dubu), cut into pieces similar in size to the pollack and radish
- 1 bag of soybean sprouts (Kongnamul), rinsed
- 1.5L natural seasoning broth or water
- 2 Tbsp sesame oil
- 1 tsp black pepper
- 1 Tbsp soy sauce for soup (Guk-ganjang)
- 2 Tbsp salted fermented shrimp (Saewujeot)
Cooking Instructions
Step 1
First, prepare the dried pollack. Cut the dried pollack (Hwangtae) into 2-3 pieces according to its length. It’s best to cut them into bite-sized pieces to make them easier to eat.
Step 2
Next, prepare the Korean radish (Mu). Julienne it into pieces similar in length to the pollack, about 5mm thick. The radish adds a refreshing taste to the broth, enhancing its depth.
Step 3
In a pot, combine the prepared dried pollack and radish. Drizzle with 2 tablespoons of sesame oil. Sauté over medium-low heat, stirring to coat evenly, being careful not to burn. Sautéing in sesame oil brings out the pollack’s nutty aroma and helps create a richer, deeper broth.
Step 4
After sufficiently sautéing the pollack and radish, pour in 1.5 liters of broth. If you don’t have pre-made broth, you can use commercial broth, anchovy-kelp broth, or even a full 1.8-liter bottle of plain water.
Step 5
Now, bring the soup to a boil over high heat. Once it’s boiling vigorously, add the large-cut white parts of the green onion and 1 tablespoon of minced garlic. Let it boil again. This allows the aroma of the garlic and green onion to infuse into the broth.
Step 6
Begin seasoning the soup. Add 1 tablespoon of soy sauce for soup (Guk-ganjang) and 2 tablespoons of salted fermented shrimp (Saewujeot). Salted shrimp adds a wonderful umami and refreshing quality. Also, add 1 teaspoon of black pepper at this stage. Add all the finely chopped green parts of the green onion now, in addition to the white parts added earlier.
Step 7
Continue to boil the seasoned soup over high heat for about 10 minutes. Once the flavors have melded, add the rinsed soybean sprouts (Kongnamul). After adding the sprouts, skim off any foam that rises to the surface for a clearer broth. Now, cover the pot and simmer over medium-low heat until well-brewed. This simmering process allows the pollack to release its rich, milky-white essence, creating a broth as deep and nourishing as bone broth. You’ll notice the initially clear broth gradually becoming opaque.
Step 8
While the broth is simmering, prepare the tofu. Cut it into bite-sized pieces, similar in size to the pollack and radish.
Step 9
Once the broth has sufficiently brewed and turned milky white, finally add the cut tofu to the pot. Continue to boil over high heat after adding the tofu to prevent it from breaking apart.
Step 10
After adding the tofu and letting it simmer for a bit, taste the soup and adjust the final seasoning. If it needs more saltiness, gradually add salt to your preference. You can keep it light for a milder taste or add more salt for a saltier flavor.
Step 11
Serve the delicious Sumine Banchan-style Pollack Soup generously over freshly cooked hot rice! With plenty of tofu and soybean sprouts, it’s a hearty meal. Even with just some crunchy kimchi as a side dish, it makes for a fantastic meal. Enjoy a satisfying and warm dining experience with this comforting pollack soup that nourishes you from the inside out!
