Step 1

First, prepare all the ingredients for today’s recipe. For about 4 servings, prepare two generous handfuls each of dried pollack and bean sprouts.

Step 2

In a pot, add about 1.5 liters (approximately 7.5 cups) of fresh water. Add one seafood broth pack, or anchovies and dried kelp if you’re making your own broth, and bring to a boil over high heat to create a flavorful broth.

Step 3

Once the broth is rich and flavorful, remove the broth pack or solids. Set the clear broth aside in a separate bowl for later use.

Step 4

Crack one fresh egg into a small bowl. Gently whisk it just a few times until the yolk and white are slightly combined. Avoid over-whisking; this light whisking helps the egg disperse into delicate ribbons in the soup.

Step 5

Gently tear the dried pollack threads into bite-sized pieces, about 5-7 cm long. Briefly rinse them in cold water to remove any dust, then squeeze out excess water. This step helps to soften the pollack.

Step 6

Peel the radish using a peeler and cut it into thick julienne strips, about 4 cm long. Cutting it too thin can cause it to break apart during cooking. Slice the scallions to a similar length of 4 cm. Thinly slice the Cheongyang and red peppers diagonally at 0.5 cm intervals for color. Trim and wash the bean sprouts thoroughly.

Step 7

Now, for the stir-frying. Add 1 tablespoon of perilla oil to the pot. Add the prepared dried pollack and stir-fry over medium-low heat for about 1 minute until fragrant. Stir-fry until the perilla oil aroma is released and the pollack softens.

Step 8

Pour about 7 cups (1.4 liters) of the prepared seafood broth into the pot with the stir-fried pollack. Bring to a boil over high heat, then reduce to medium heat and simmer for about 10 minutes to allow the pollack’s flavor to infuse the broth.

Step 9

Add the julienned radish and continue to boil for another 10 minutes. It’s important to cook the radish until it becomes translucent and tender. Skim off any foam that rises to the surface for a clearer, cleaner tasting broth.

Step 10

Time to add the seasonings. Stir in 1 tablespoon of soup soy sauce, 1/2 tablespoon of minced garlic, and 1/2 tablespoon of chopped salted shrimp. Add salt and pepper to your taste. Finally, add the washed bean sprouts and simmer for about 2 more minutes, keeping the bean sprouts slightly crunchy.

Step 11

Taste the broth and adjust the seasoning. If it’s too bland, add a little more salt. If it’s too salty, add a bit more water to dilute it.

Step 12

Finally, add the sliced scallions, red pepper, and Cheongyang pepper. Bring the soup back to a gentle simmer. Slowly drizzle the lightly beaten egg mixture around the edges of the pot. Let it cook for about 30 seconds until the egg is set, then turn off the heat immediately. Overcooking the egg can make it rubbery.

Step 13

Your fragrant and nutritious Hwangtae-guk is ready! Enjoy this delicious soup while it’s hot.

Step 14