Spicy and Refreshing Pollack Soup (Hwangtae Haejangguk)
A Soothing Pollack Soup Recipe to Warm You Up
As the weather turns cooler, I felt like having a hearty and spicy pollack soup (Hwangtae Haejangguk). This soup is perfect for a refreshing meal, especially when you need to recover from a late night, and it’s a satisfying dish for any occasion.
Soup Ingredients
- 60g dried pollack (cut into bite-sized pieces)
- 100g soybean sprouts
- 1 stalk green onion
- 2 Korean green chilies
- 1/3 pack enoki mushrooms
- 1 Tbsp minced garlic
- 1 Tbsp fish sauce
- 2 Tbsp soup soy sauce
- 2 Tbsp sesame oil
- 6 dried anchovies (for broth)
- 800ml water
Cooking Instructions
Step 1
1. First, prepare the anchovy broth by boiling 800ml of water with 6 dried anchovies for 15 minutes. This broth will add depth and richness to your soup.
Step 2
2. In a pan, heat 2 Tbsp of sesame oil over medium-low heat. Add the prepared dried pollack and stir-fry for 2-3 minutes until lightly golden and fragrant. Sautéing the pollack beforehand enhances its savory flavor. Transfer the sautéed pollack to the pot with the anchovy broth and bring to a boil. If the broth seems insufficient, you can add about half a cup more water.
Step 3
3. Add the soybean sprouts to the pot. Season with 2 Tbsp of soup soy sauce. The soybean sprouts will add a refreshing taste as they cook.
Step 4
4. Slice the green onion diagonally and finely chop the Korean green chilies. These ingredients will add a nice kick of spice to the soup.
Step 5
5. Once the broth is boiling, add 1 Tbsp of minced garlic and 1 Tbsp of fish sauce. The fish sauce will boost the umami, and the garlic will contribute to the clean, savory flavor of the broth.
Step 6
6. Finally, add the enoki mushrooms, chopped green onions, and green chilies. Simmer for about 1 more minute until the vegetables are tender-crisp. This dish is complete! For an extra touch, you can crack in an egg before serving. The Korean green chilies make this Hwangtae Haejangguk wonderfully spicy and invigorating. Enjoy!
