Dried pollack soup, or Hwangtae-guk (황태국), is a beloved Korean comfort food known for its rich, savory broth and satisfyingly chewy texture. This hearty soup is surprisingly easy to make, even for novice cooks, and offers a delightful balance of flavors. The key ingredient, dried pollack (황태), lends a unique depth of umami that elevates the entire dish. While seemingly simple, the preparation of Hwangtae-guk involves a few crucial steps to unlock its full potential, ensuring a perfectly balanced and flavorful soup.
From the careful rehydration of the dried pollack to the precise timing of simmering the broth, each step contributes to the final result. This delicious soup is perfect for a chilly evening or a comforting midday meal. Ready to learn how to create this culinary masterpiece? Let's dive into the detailed step-by-step instructions to make your own perfect bowl of Hwangtae-guk.
Tools Needed
- Pot
Ingredients
- Dried pollack (황태): 200g
- Rice: 1 cup (for rice water)
- Water: 2L
- Sesame oil: 1 tablespoon
- Minced garlic: 1 tablespoon
- Soy sauce or white soy sauce: 1 tablespoon
- Salt: 1 teaspoon (or to taste)
- Green onions: to taste
Step-by-Step Instructions
Step 1. Prepare the Pollack
- Lightly rinse the dried pollack to remove dust and impurities. Rinse and drain quickly to avoid losing flavor.
- Cut long pieces of dried pollack into bite-sized pieces and check for thorns.
Step 2. Cook the Pollack in Rice Water
- Prepare 2L of rice water (boil rice and strain).
- Put a cup of rice water in a pot, add the prepared dried pollack, and 1 tbsp sesame oil. Stir-fry over high heat for about 5 minutes until a white broth forms.
- Add half of the remaining rice water and bring to a boil. Remove any foam that forms (optional).
- After about 5 minutes, add the remaining rice water and continue to boil.
Step 3. Season and Finish
- After 5 minutes from the second boil, add minced garlic, soy sauce (or white soy sauce), and salt to taste.
Step 4. Serve
- Add green onions and serve.
Read more: Authentic Korean Spicy Beef Soup (Yukgaejang) Recipe
Tips
- Stir-frying with rice water prevents the formation of undesirable odors from sesame oil.
- Adding rice water reduces unpleasant odors and enhances the richness of the broth.
- Adding rice water in two parts helps dissolve protein and starch, resulting in a whiter and more flavorful broth.
Nutrition
- N/A
FAQs
1. Can I use fresh pollack instead of dried pollack?
While you can, the flavor will be significantly different. Dried pollack offers a deeper, richer umami flavor that's essential to Hwangtae-guk. Fresh pollack will result in a lighter, less intense soup.
2. How can I make the soup less salty?
Reduce the amount of soy sauce or fish sauce used in the recipe. You can also add a touch more water to dilute the saltiness after the soup has simmered.
Enjoy your delicious and warming bowl of Hwangtae-guk! This simple recipe is perfect for a weeknight meal or a special occasion, offering a taste of authentic Korean cuisine. With its rich flavor and satisfying texture, this soup is sure to become a new family favorite.