Hwangtae-guk
Hwangtae-guk
Ingredients
- 1 portion Hwangtae, Korean dried pollock
- 3 tablespoons sesame oil
- 1.5 L water
- 1/2 tablespoon minced garlic
- 2 tablespoons Korean soup soy sauce
- 3 tablespoons fish sauce
- 1 handful bean sprouts
- 30 g green onion, chopped
- 2 eggs
Instructions
- 1
Rehydrate the Hwangtae (Korean dried pollock) in water until softened, then tear it into strips.
⏱️ 5 min
- 2
Heat 3 tablespoons of sesame oil in a large pot over medium heat. Add the prepared Hwangtae strips to the pot and sauté for 3-5 minutes until fragrant.
⏱️ 5 min
- 3
Add 1/2 tablespoon of minced garlic to the pot and continue to sauté with the Hwangtae for another minute, being careful not to burn the garlic.
⏱️ 1 min
- 4
Add about 1 liter of the 1.5L water to the pot. Bring the mixture to a boil, then reduce heat and let it simmer for 5-7 minutes to develop a rich broth.
⏱️ 10 min
- 5
Stir in 2 tablespoons of Korean soup soy sauce and 3 tablespoons of fish sauce into the simmering broth.
⏱️ 1 min
- 6
Add 1 handful of bean sprouts and 30 grams of chopped green onion to the soup. Simmer for 2-3 minutes until the vegetables are slightly tender.
⏱️ 3 min
- 7
In a separate bowl, whisk 2 eggs until well combined.
⏱️ 1 min
- 8
Slowly pour the whisked eggs into the simmering soup in a swirling motion. Immediately add the remaining 0.5L of water to the pot. Stir gently and cook for another 1-2 minutes until the eggs are set.
⏱️ 2 min
- 9
Taste and adjust seasoning if necessary. Once the soup is cooked, ladle it into serving bowls.
⏱️ 1 min
Kitchen Tools
Nutrition Facts (per serving)
Hwangtae-guk
- 1 portion Hwangtae, Korean dried pollock
- 3 tablespoons sesame oil
- 1.5 L water
- 1/2 tablespoon minced garlic
- 2 tablespoons Korean soup soy sauce
- 3 tablespoons fish sauce
- 1 handful bean sprouts
- 30 g green onion, chopped
- 2 eggs
Instructions
- 1
Rehydrate the Hwangtae (Korean dried pollock) in water until softened, then tear it into strips.
⏱️ 5 min - 2
Heat 3 tablespoons of sesame oil in a large pot over medium heat. Add the prepared Hwangtae strips to the pot and sauté for 3-5 minutes until fragrant.
⏱️ 5 min - 3
Add 1/2 tablespoon of minced garlic to the pot and continue to sauté with the Hwangtae for another minute, being careful not to burn the garlic.
⏱️ 1 min - 4
Add about 1 liter of the 1.5L water to the pot. Bring the mixture to a boil, then reduce heat and let it simmer for 5-7 minutes to develop a rich broth.
⏱️ 10 min - 5
Stir in 2 tablespoons of Korean soup soy sauce and 3 tablespoons of fish sauce into the simmering broth.
⏱️ 1 min - 6
Add 1 handful of bean sprouts and 30 grams of chopped green onion to the soup. Simmer for 2-3 minutes until the vegetables are slightly tender.
⏱️ 3 min - 7
In a separate bowl, whisk 2 eggs until well combined.
⏱️ 1 min - 8
Slowly pour the whisked eggs into the simmering soup in a swirling motion. Immediately add the remaining 0.5L of water to the pot. Stir gently and cook for another 1-2 minutes until the eggs are set.
⏱️ 2 min - 9
Taste and adjust seasoning if necessary. Once the soup is cooked, ladle it into serving bowls.
⏱️ 1 min