Silken Tofu and Dried Pollack Soup (Sundubu Hwangtae Guk): A Refreshing and Soothing Morning Broth
Sundubu Hwangtae Guk: Invigoratingly Clear for a Perfect Morning!
This silken tofu and dried pollack soup is wonderfully simple to make and its soft texture makes it an ideal choice for a morning meal. Its refreshing and deep broth will gently soothe your system, helping you start your day on a pleasant note.
Main Ingredients- 1 handful Dried Pollack (Hwangtae, approx. 30g)
- 1/2 pack Silken Tofu (Sundubu, approx. 175g)
- 1/2 pack Enoki Mushrooms
- 1/2 stalk Green Onion
- 2 Eggs
- 1/2 Tbsp Salted Shrimp (Saeu-jeot, including some brine)
Cooking Instructions
Step 1
Prepare the Dried Pollack: Start by preparing about a handful of dried pollack. Briefly soak the dried pollack in cold water for about 5 minutes to soften it. Do not discard the soaking water, as it will be used to enhance the broth’s refreshing flavor. Once softened, cut the pollack into bite-sized pieces (about 5cm long) using scissors or a knife.
Step 2
Sauté Pollack and Boil Broth: Heat 1 tablespoon of perilla oil in a pot over medium-low heat. Add the cut dried pollack and sauté for 2-3 minutes until fragrant. Sautéing the pollack in oil coats it and deepens its flavor. After sautéing, add the reserved pollack soaking water and 4 cups (800ml) of fresh water. Bring the mixture to a rolling boil over high heat.
Step 3
Add Silken Tofu and Simmer: Once the broth is boiling vigorously, carefully add the 1/2 pack of silken tofu. Gently place the tofu in large chunks, trying not to break it apart too much. Reduce the heat to medium and simmer for another 2-3 minutes, just until the tofu is gently cooked and slightly set. Avoid overcooking, as the silken tofu can become mushy.
Step 4
Add Mushrooms, Green Onion, and Season: While the tofu is simmering, prepare the enoki mushrooms by trimming off the base and rinsing them lightly under running water. Thinly slice the 1/2 green onion diagonally. When the broth returns to a simmer, add the enoki mushrooms and sliced green onion. Season the soup with 1/2 tablespoon of salted shrimp (saeu-jeot), including a bit of its brine. Using salted shrimp adds a savory depth to the broth. (You can substitute with soy sauce or salt if preferred).
Step 5
Whisk Eggs and Finish: For a touch of color, thinly slice 1/2 red chili pepper and add it to the pot, if desired. Next, whisk the 2 eggs in a separate bowl. Slowly drizzle the beaten eggs into the simmering soup, starting from the edges. Once the egg is added, let it cook undisturbed for about 10 seconds without stirring. This allows the egg to set into delicate ribbons, adding a wonderful smoothness to the broth. Finish cooking and serve immediately. It’s best enjoyed hot.
