Savory and Clean Hwangtae Guk (Dried Pollock Soup)
A clear hangover soup simmered until milky white with Korean radish and seasoned dried yellow pollock soaked in broth.
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 dried pollock soup brings out a soft texture and deep, savory umami by simmering seasoned dried pollock directly in anchovy broth without stir-frying. Paired with refreshing Korean radish and egg, it is perfect for cold winter days or as a morning hangover remedy.
- Servings
- 2–3 servings
- Difficulty
- Easy
- Spiciness
- Not spicy
Ingredients
Ingredients
- Dried shredded yellow pollack (hwangtae-chae)50 g
- Korean radish (mu)200 g
- Large green onion (daepa)1/2 stalk
- Perilla oil (or toasted sesame oil)1 tbsp
- Anchovy broth5 cups
Dried pollock seasoning
- Soup soy sauce (guk-ganjang)1 tbsp
- Mirin (cooking rice wine)1 tbsp
- Minced garlic1 tbsp
Seasoning
- Sand lance fish sauce (or dried anchovies)1 tbsp
- Salta little
- You can reduce the amount of Korean radish and prepare soybean sprouts alongside it.
- You can use tofu instead of eggs.
Steps
Prepare the ingredients
I prepared dried shredded yellow pollack (hwangtae-chae), Korean radish (mu), large green onion (daepa), and eggs.
You can reduce the amount of Korean radish and prepare soybean sprouts alongside it.
You can use tofu instead of eggs.
Season the dried shredded yellow pollack
Cut the dried shredded yellow pollack into bite-sized lengths, then pour in 1/2 cup of anchovy broth to soak.
Once it has softened, add 1 tbsp soup soy sauce (guk-ganjang), 1 tbsp minced garlic, and 1 tbsp mirin (cooking rice wine), then toss well to season.
Slice the ingredients
Cut the Korean radish into thick bite-sized flat squares, and thinly slice the large green onion.
Simmer
Drizzle 1 tbsp perilla oil (or toasted sesame oil) and 1 tbsp water, add the Korean radish, and stir-fry gently until the surface turns translucent. Then add 5 cups anchovy broth and the dried yellow pollock.
As the radish and dried pollock cook, the broth will turn milky white.
Add 1 tbsp sand lance fish sauce, taste, and season with salt if it tastes flat.
Add the large green onion, gently drizzle the beaten egg across the surface of the soup, and leave it untouched without stirring until fully set to finish.
Finished
Ladle into a bowl and enjoy as you like, adding a little ground black pepper or finely minced Cheongyang chili pepper (hot green chili).
Just looking at the milky white broth feels comforting and refreshing.
Today, instead of stir-frying the seasoned dried pollock, I added it straight to the soup to simmer, keeping it tender, properly seasoned, and enjoyable to chew.
The radish imparts its flavor into the broth while remaining delicious to eat.
Ppunwife's tips
- Add the large green onion, gently drizzle the beaten egg across the surface of the soup, and leave it untouched without stirring until fully set to finish.
- Instead of stir-frying the seasoned dried pollock, simmer it straight in the broth so it turns out tender, properly seasoned, and enjoyable to chew.
FAQ
Do I add the dried shredded yellow pollack without stir-frying it?
After soaking in anchovy broth and seasoning, adding the dried shredded yellow pollack directly into the soup broth without stir-frying keeps the texture tender and allows the seasoning to permeate properly.
Are there any secondary ingredients I can use instead of eggs?
Depending on your preference, you can use tofu instead of eggs, or reduce the amount of Korean radish and add soybean sprouts.
Should I stir immediately after pouring in the beaten egg?
Leave it untouched without stirring after drizzling the egg across the soup so that it sets cleanly without making the broth cloudy.
What can I add to make it spicy?
You can add a little minced Cheongyang chili pepper or ground black pepper to the finished soup according to your preference for a sharper, spicy kick.
