Korean Dried Pollack Egg Soup
Quick answer
- Total time
- 28 min
- Level
- Easy
- Servings
- 4 servings
- Ingredients
- 9
About this dish
Pollock left on racks in Gangwon-do through the winter, freezing and thawing over and over until it dries, becomes hwangtae.
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Its chewy strips and wisps of soft egg end up in the same spoonful of this clear soup, which is made for hangovers and for ordinary breakfasts alike.
Ingredients
Instructions
- 1
Wipe 70 g dried pollack strips with a damp towel, then remove any fine bones.
Tear thick pieces into bite-size strips, slice the radish thinly, cut the green onion, and beat the eggs in a bowl.
- 2
Warm 1 tsp sesame oil in a pot over medium heat.
Add the dried pollack and stir-fry for about 1 minute, just until it smells nutty and the edges curl; stop before the strips brown or scorch.
- 3
Pour in 1300 ml water and add 150 g thinly sliced radish.
Bring it to a boil over high heat, then lower to medium and simmer 8 to 10 minutes, until the radish turns semi-translucent.
- 4
Add 1 tsp minced garlic and 1.5 tbsp soup soy sauce.
Simmer for 3 more minutes, then taste the broth; add the salt in small pinches rather than all at once so it does not become too salty.
- 5
Keep the soup at a gentle simmer and pour in the 2 beaten eggs in a thin circular stream.
Do not stir hard right away; let them sit for about 30 seconds so soft ribbons can form.
- 6
Move chopsticks through the pot once or twice in wide circles to separate the egg ribbons, then add the sliced green onion.
Simmer 1 minute more, check the seasoning and radish tenderness, and turn off the heat.
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