Korean Dried Pollack Egg Soup
Hwangtae-gyeran-guk is a Korean soup that layers two comfort-food staples-dried pollock and egg-in a single clear bowl. The pollock strips are toasted in sesame oil at the start, building a deep, nutty base note that permeates the broth. Radish and green onion simmer alongside, adding a refreshing sweetness and mild bite. Once the broth is seasoned with soup soy sauce and garlic, beaten egg is streamed in slowly, forming wispy ribbons that float through the liquid. The contrast between the chewy pollock and the silken egg gives the soup a shifting texture from spoonful to spoonful. In Korean households, this is one of the go-to morning soups-warm, nourishing, and quick to prepare-and it doubles as a popular hangover remedy thanks to the protein-rich pollock and the gentle warmth of the broth.
Adjust Servings
Instructions
- 1
Wipe dried pollack with a damp towel and remove any hard bits.
- 2
Stir-fry pollack in sesame oil for 1 minute to release aroma.
- 3
Add water and sliced radish, then simmer for 10 minutes.
- 4
Add garlic and soup soy sauce, then simmer 3 more minutes.
- 5
Pour beaten eggs in a circle and cook 1 minute without stirring.
- 6
Add sliced green onion and finish seasoning with salt.
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Nutrition (per serving)
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