Korean Dried Pollock Potato Soup
Hwangtae-gamja-guk is a clear Korean soup that combines dried pollock strips with potato and radish in a gently savory broth. The cooking starts by sautéing the dried pollock in sesame oil, which draws out a toasty, nutty aroma that infuses the entire pot. Potato slices soften as they simmer and begin to break down at the edges, lending the broth a slight body without making it heavy. Radish contributes a clean, cooling sweetness that balances the pollock's concentrated umami. Soup soy sauce and garlic round out the seasoning. The dried pollock itself retains a pleasant chewiness even after simmering, providing a textural anchor in an otherwise smooth bowl. This soup is a common morning staple in Korean households, valued for being filling yet gentle on the stomach.
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Instructions
- 1
Rinse dried pollock briefly and squeeze out excess water.
- 2
Cut potatoes and radish into thin square slices.
- 3
Heat sesame oil and stir-fry pollock for 2 minutes to release aroma.
- 4
Add water and radish first, then boil for 10 minutes.
- 5
Add potatoes, garlic, and soup soy sauce, then cook 12 more minutes.
- 6
Finish with green onion, adjust with salt, and simmer 2 minutes.
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