Kongnamul Hwangtae Guk (Bean Sprout Dried Pollack Soup)
A clear, refreshing hangover soup made with dried shredded pollack sautéed in perilla oil, simmered with Korean radish and soybean sprouts.
Translated from Korean by AI and not yet checked by a native speaker. Amounts and numbers are taken directly from the original recipe. Read the Korean original →
This clear soup features seasoned dried shredded yellow pollack and Korean radish sautéed in perilla oil, simmered in anchovy broth with soybean sprouts. The combination of soybean sprouts and radish makes the broth remarkably refreshing, and the simple cooking process makes it ideal for breakfast or hangover relief.
- Servings
- 2–3 servings
- Difficulty
- Easy
- Spiciness
- Mildly spicy
Ingredients
Ingredients
- Dried shredded yellow pollack (hwangtae-chae) (or dried pollock strips)50 g
- Soybean sprouts80 g
- Korean radish (mu)100 g
- Large green onion (daepa)1/4 stalk
- Cheongyang chili pepper (hot green chili)1
- Red chili pepper1
- Anchovy broth5 cups
- Perilla oil (or toasted sesame oil)2 tbsp
- Ground black peppera little
Dried pollack seasoning
- Soup soy sauce (guk-ganjang)1 tbsp
- Mirin (cooking rice wine)1 tbsp
- Minced garlic1 tbsp
- Pour water over the dried shredded yellow pollack or regular dried shredded pollack, let it moisten, squeeze out the excess water, and cut it into bite-sized lengths.
- If you do not want it spicy, you can omit the chili peppers.
Steps
Pour water over the dried shredded yellow pollack or regular dried shredded pollack until moistened,
squeeze out the excess water, and cut into bite-sized lengths.
Season the soaked dried shredded yellow pollack with soup soy sauce, minced garlic, and mirin.
Cut the Korean radish into thin bite-sized squares, and thinly slice the large green onion, Cheongyang chili pepper, and red chili pepper.
If you do not want it spicy, you can omit the chili peppers.
Add perilla oil to a heated pot and sauté the Korean radish without burning until the edges turn translucent.
Add the seasoned dried shredded yellow pollack and stir-fry gently so it does not break apart,
then pour in the anchovy broth and boil until the radish is cooked through.
Taste the broth and adjust with salt if it tastes bland,
then add the soybean sprouts, large green onion, and chili peppers, cook until done, and finish by adding ground black pepper.
FAQ
I cannot eat spicy food well. Do I have to add the chili peppers?
If you do not want any spiciness, you can leave out both the Cheongyang chili pepper and the red chili pepper.
Can I substitute toasted sesame oil if I do not have perilla oil?
The ingredients list notes that you can use toasted sesame oil in place of perilla oil.
Is the cooking method the same if I use regular dried shredded pollack instead of yellow pollack?
Yes, you can use regular dried shredded pollack the exact same way: moisten it in water, squeeze out the liquid, and season it before cooking.
Can I use a different broth instead of anchovy broth? AI-generated
Yes, using dried kelp broth or a clean vegetable broth also works well.
