Main ingredients 🥩
Dried pollack stripsRadishPerilla oilAnchovy sauceSea saltGarlicBean sproutsTofuGreen onionCheongyang chili pepper
Ttukdak Hyung's Dried Pollack Soup
A hearty and warming Hwangtae Haejangguk (dried pollock soup) made by simmering dried pollock, radish, and soybean sprouts in a flavorful broth.
🙋 Recommended for
- ⭐ Those who want to fill up with a hearty bowl of hot Hwangtae Haejangguk.
- ⭐ Those who enjoy the combination of tofu and radish.
- ⭐ Those who want to create a deep, rich broth by balancing the soup stock and seasoning.
Ingredients needed 🛒3 servings
- Water: 360ml
- Dried pollack strips: 100g
- Radish: 250g
- Perilla oil: 3 tablespoons
- Anchovy sauce: 2 tablespoons
- Water: 1.5L
- Sea salt: 0.7 tablespoon
- Minced garlic: 1 tablespoon
- Bean sprouts: 200g
- Tofu: 300g
- Green onion: 80g
- Cheongyang chili pepper: 20g
- Red chili pepper: 10g
- Tuna extract: 1 tablespoon
- Eggs: 2
- Black pepper: 0.2 tablespoon
Recipe 🍳
- Add ingredients for Hwangtae Haejangguk and simmer. Add water to the pot. Add dried pollack to the pot. Add radish to the pot. Add perilla oil to the pot. Add anchovy sauce to the pot. Simmer until the water has evaporated.
- Complete the Hwangtae Haejangguk. Add water to the pot again. Add sea salt to the pot. Add minced garlic to the pot. Add bean sprouts to the pot. Add tofu to the pot. Simmer for 5 minutes. Finely chop green onion and add to the pot. Finely chop Cheongyang chili pepper and add to the pot. Finely chop red chili pepper and add to the pot. Add tuna extract to the pot. Beat eggs and drizzle over the top. Sprinkle with black pepper and simmer for 1 minute to finish.
- Prepare ingredients and make the soup base.
- Add seasonings and main ingredients, then simmer thoroughly.
- Check seasoning, then add garnishes or aromatics to finish.
Cooking tips 💡
- The measurements and steps are based on the blog post. Adjust cooking time slightly depending on heat and pot size.