Dried Pollock Soup (Hwangtae Haejangguk)
Hangover SoupIngredients
- 50g of dried salted cod.
- 1.5 teaspoons of perilla oil.
- 1 tablespoon of mirim.
- 1 tablespoon of minced garlic.
- 500ml of rice water.
- 300g of Korean radish.
- 1 tablespoon of soup soy sauce (guk-ganjang).
- 1 liter of water.
- 1 teaspoon of salted shrimp.
- Bean sprouts.
- "No green onions, please."
- 1 green chili pepper.
- Half a red chili pepper (for garnish).
Instructions
Quickly rinse the dried cod in lukewarm water, squeeze out the excess moisture, and remove the bones and long fins.
Mix the dried salted cod with perilla oil, mirin (sweet rice wine), and minced garlic. Then, without turning on the heat, stir everything together thoroughly.
Pour in the starchy water from cooking rice, turn on the gas burner, and once it comes to a boil, simmer over medium heat for 5 minutes to extract the flavor into the broth.
Slice the Korean radish thinly with a knife and marinate it in 1 tablespoon of soup soy sauce for 20 minutes.
In a pot, combine 1 liter of dried salted cod broth, the pre-soaked Korean radish, and salted shrimp. Cover the pot and simmer over medium-low heat for 10 minutes until everything is well cooked.
Add the bean sprouts and cook for another 4 minutes, then add the green onions and chili peppers and stir in the Korean radish.