Savory Dried Pollack and Seaweed Soup (Hwangtae Miyeokguk)
Simple Yet Delicious: Hwangtae Miyeokguk Recipe
Hello everyone! This is Leegeupsik, bringing you another delightful recipe. Today, we’re making Miyeokguk (seaweed soup) with Hwangtae (dried pollack). It’s wonderfully savory and nutritious, making it a perfect, light meal. So, let’s get cooking!
Ingredients for 60 Servings- Dried Seaweed 200g
- Dried Pollack Strips 300g
- Sesame Oil 100ml
Seasoning- Soup Soy Sauce 400ml
- Fish Sauce 500ml
- Salt 50g
- Soup Soy Sauce 400ml
- Fish Sauce 500ml
- Salt 50g
Cooking Instructions
Step 1
First, rehydrate the dried seaweed by soaking it in plenty of cold water for about 20-30 minutes until fully softened. Rinse the soaked seaweed thoroughly several times to remove any sand or impurities. Squeeze out excess water and cut it into bite-sized pieces, about 3-4 cm long.
Step 2
The dried pollack strips might be too long to eat comfortably. Use kitchen scissors to cut them into smaller, bite-sized pieces, approximately 3-5 cm in length. Be careful not to cut them too small, as they might disintegrate in the soup.
Step 3
Now, let’s start stir-frying. In a pot or Dutch oven, heat 100ml of sesame oil over medium-low heat. Add the prepared dried pollack strips and stir-fry gently, ensuring they don’t burn. This process will infuse the pollack with a wonderful savory aroma. Stir-fry for about 3-5 minutes.
Step 4
Once the dried pollack starts to turn slightly golden, add the prepared seaweed to the pot. Continue to stir-fry together for another 2-3 minutes, allowing the seaweed to wilt and combine well with the pollack. This step enhances the umami flavors of both ingredients.
Step 5
After stir-frying the seaweed and pollack, add enough water to cover the ingredients. You can adjust the amount of water based on how much soup you’d like. Once the water comes to a boil, season the soup with soup soy sauce, fish sauce, and salt. It’s best to add seasonings gradually and taste as you go, rather than adding everything at once.
Step 6
Simmer the soup over medium heat. Once it boils, reduce the heat to low and let it simmer for about 10-15 minutes, allowing the seaweed to become tender and the flavors to meld beautifully. Skim off any foam that rises to the surface for a clearer broth. Your delicious and savory Hwangtae Miyeokguk is now ready to be enjoyed!
