Savory Hwangtae Miyeok Guk (Seaweed Soup with Dried Pollack)
A soup dish made by boiling seasoned dried pollack and sautéed seaweed together to create a clear and deep 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 →
A soup for 2–3 people made by simmering seasoned dried pollack with seaweed sautéed in perilla oil. Instead of stir-frying the dried pollack separately, it is added directly to boiling water to keep its tender texture, and seasoned with tuna extract sauce and salt to enjoy a refreshing, deeply savory flavor.
- Servings
- 2–3 servings
- Cook time
- 23 minprep not included
- Difficulty
- Easy
- Spiciness
- Not spicy
Ingredients
Ingredients
- Dried seaweed (miyeok)30 g
- Dried shredded yellow pollack (hwangtae-chae) (or dried pollack)30 g
- Perilla oil2 tbsp
- Water6 cups
Seasoning
- Minced garlic1 tbsp
- Soup soy sauce (guk-ganjang)1 tbsp
- Tuna extract sauce (chamchi-aek)1 tbsp
- Salta little
- Soak the seaweed in water until thoroughly softened, then massage and rinse it to wash away any foreign matter, and cut it into bite-sized lengths. For store-bought packaged seaweed, soak it for about 5 minutes, rinse lightly, and drain.
- Cut into bite-sized lengths, rinse lightly in water to moisten, and season with 1 tbsp minced garlic, 1 tbsp soup soy sauce (guk-ganjang), and 1 tbsp mirin (cooking rice wine).
Steps
Prepare the seaweed
I used wild sea-rock dried seaweed (miyeok).
Soak it in water until thoroughly softened, then massage and rinse it to remove any debris.
Drain in a colander and cut into bite-sized lengths.
For store-bought packaged seaweed, soak it for about 5 minutes, rinse lightly, and drain.
Prepare the dried pollack
Cut the dried shredded yellow pollack (hwangtae-chae) or dried pollack into bite-sized lengths, rinse lightly in water to moisten, and season with 1 tbsp minced garlic, 1 tbsp soup soy sauce (guk-ganjang), and 1 tbsp mirin (cooking rice wine).
Sauté the seaweed
Drizzle 2 tbsp of perilla oil and stir-fry the seaweed thoroughly.
Since wild sea-rock seaweed is tough, stir-fry it for 2–3 minutes until softened, then pour in 6 cups of water...
Simmer
Add 1 tbsp of tuna extract sauce (chamchi-aek) and the seasoned dried pollack, then simmer thoroughly over low heat for about 20 minutes.
Taste at the end, and if it is slightly bland, adjust with a little salt.
Store-bought packaged seaweed breaks down and loses its texture if boiled too long, so reduce the cooking time.
Finish
This is a seaweed soup where the savory, refreshing broth flavor of dried pollack comes through nicely.
Today as well, I added the dried pollack straight into the broth without stir-frying it, simmering it until tender.
Because it was seasoned beforehand, the dried pollack itself is flavorful on its own without tasting bland.
The seaweed has a nice tender chew, and the rich broth flavor is delicious.
Ppunwife's tips
- Store-bought packaged seaweed turns mushy and loses its texture if boiled for a long time, so keep the simmering time shorter.
- Adding the dried pollack directly to the broth without stir-frying keeps it soft and tender.
FAQ
Can I use dried pollack shreds (bugeo-chae) instead of dried shredded yellow pollack?
Both dried yellow pollack (hwangtae) and regular dried pollack (bugeo) work, so you can use dried pollack shreds just the same.
Is there a reason for not sautéing the dried pollack with the seaweed?
Adding the dried pollack straight into the broth without stir-frying keeps the fish flesh from getting tough and preserves a soft texture.
What should I keep in mind when using regular store-bought pre-cut seaweed?
Store-bought packaged seaweed only needs a brief soak of about 5 minutes, and because it easily turns mushy if boiled too long, you should set a shorter boiling time than you would for wild sea-rock seaweed.
