Spicy and Refreshing Pollack Soup (Hwangtae Guk) – The Ultimate Hangover Cure
Suffering from a hangover? Try this ultimate hangover soup, Hwangtae Guk, and feel better!
Conquer your hangover with this delicious Hwangtae Guk! The broth is spicy and incredibly flavorful, perfect for a chilly morning. (Source: All Recipes, Man-Gae Recipe)
Main Ingredients- Dried Pollack (Hwangtae) strips, 1 handful (cut into bite-sized pieces)
- Bean sprouts, 1 handful (rinsed clean)
- Radish, 80g (thinly sliced)
- Egg, 1 (beaten)
- Green onion, 1/4 stalk (chopped)
Seasoning- Yeondu Cheongyangcho (a type of soy sauce with chili), 1.5 Tbsp (adds spiciness)
- Sesame oil, 1 Tbsp
- Salt, 0.5 Tbsp (adjust to taste)
- Yeondu Cheongyangcho (a type of soy sauce with chili), 1.5 Tbsp (adds spiciness)
- Sesame oil, 1 Tbsp
- Salt, 0.5 Tbsp (adjust to taste)
Cooking Instructions
Step 1
First, cut the dried pollack strips into bite-sized pieces. Thinly slice the radish and rinse the bean sprouts thoroughly, removing any roots. Beat the egg in a separate bowl.
Step 2
Heat 1 Tbsp of sesame oil in a pot over medium-low heat. Add the sliced radish and dried pollack, and stir-fry until fragrant and lightly golden, being careful not to burn them. Once the ingredients release their aroma, add plenty of water and bring to a boil over high heat.
Step 3
When the pollack and radish have softened and the broth has developed flavor, add the rinsed bean sprouts and continue to simmer. The bean sprouts will add a refreshing taste to the soup.
Step 4
Once the bean sprouts are tender yet still slightly crisp, slowly pour in the beaten egg in a circular motion. As the egg begins to set, season the soup with 1.5 Tbsp of Yeondu Cheongyangcho and 0.5 Tbsp of salt. Taste and adjust the saltiness or spiciness as needed.
Step 5
Finally, add the chopped green onions and let the soup simmer for another minute or so. The aromatic green onions will meld beautifully with the broth. Your delicious Hwangtae Guk is ready! Enjoy it hot for the best hangover relief.
