Korean Dried Pollock Potato Soup
Quick answer
Hwangtae-gamja-guk is a clear Korean soup built around dried pollock strips that have been wind-dried and then sauteed in sesame oil before any liquid is added.
What makes this special
- Hwangtae-gamja-guk builds flavor by sauteing dried pollock in sesame oil before adding potatoes.
- Dried pollock stir-fried in sesame oil 2 minutes before adding water
- Potato edges dissolve slightly, naturally thickening the broth
Key ingredients
Core cooking flow
- 1 Wipe 70 g dried pollock strips with a damp towel and remove any sharp bits or fins.
- 2 Slice 280 g potatoes about 0.7 cm thick so they soften without falling apart.
- 3 Heat 1 tsp sesame oil in a pot over medium heat.
Hwangtae-gamja-guk is a clear Korean soup built around dried pollock strips that have been wind-dried and then sauteed in sesame oil before any liquid is added. That initial stir-fry step is what separates this soup from simpler broth dishes: the heat releases a toasty, nutty fragrance from the pollock that permeates the entire pot and melds with the anchovy-kelp stock poured in afterward. Potato slices simmer alongside radish, and as they soften their edges gradually break down, giving the broth a mild, natural body without the use of starch or thickener. Radish contributes a clean, cooling sweetness that tempers the concentrated umami of the dried pollock. Soup soy sauce and minced garlic handle the seasoning, keeping the flavor profile clear and uncluttered. The pollock itself stays pleasantly chewy even after prolonged simmering, providing a protein-rich bite that makes the bowl genuinely filling. This soup is a fixture on Korean breakfast tables, valued for its ability to settle the stomach and restore energy.
Instructions
Read the steps as a cooking flow: prep, heat, seasoning, doneness control, and finish.
- 1Heat
Wipe 70 g dried pollock strips with a damp towel and remove any sharp bits or fins.
Rinse in cold water for only 1 minute, then squeeze firmly so the strips will fry instead of steaming.
- 2Control
Slice 280 g potatoes about 0.7 cm thick so they soften without falling apart.
Cut 180 g Korean radish into flat pieces, and slice 1 stalk green onion on the diagonal for the final simmer.
- 3Control
Heat 1 tsp sesame oil in a pot over medium heat.
Add the squeezed dried pollock and stir-fry for about 2 minutes, stopping as soon as it smells nutty so the thin strips do not scorch.
- 4Control
Pour in 1.4 L water and scrape the bottom of the pot to release the toasted flavor into the broth.
Add the radish first and simmer over medium heat for about 10 minutes, until the cut surfaces look partly translucent.
- 5Control
Add the potatoes, 1.5 tbsp soup soy sauce, and 1 tbsp minced garlic.
Lower to medium-low and simmer about 12 minutes, until a chopstick slides into a potato slice easily while the edges just begin to loosen.
- 6Control
Add the sliced green onion and season with 0.4 tsp salt, tasting the broth before adding it all.
Simmer 2 more minutes, then turn off the heat when the broth is clear and the potato edges are slightly softened.
After the steps
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