Korean Bean Sprout Dried Pollock Soup
Quick answer
- Total time
- 30 min
- Level
- Easy
- Servings
- 2 servings
- Ingredients
- 9
About this dish
Kongnamul-hwangtae-guk pairs dried pollock strips with soybean sprouts in a clear broth that is widely eaten as a morning-after remedy.
Read more
The pollock is toasted briefly in sesame oil to coax out a nutty, savory aroma before radish slices and water are added for ten minutes of simmering, which forms the foundational stock. Rinsing the pollock quickly in cold water rather than soaking it for a long time keeps the strands pleasantly chewy rather than soft and falling apart. Bean sprouts and minced garlic are added uncovered for five more minutes: leaving the lid off is essential, as the open steam carry away the raw beany smell while preserving the sprouts' characteristic crunch. Soup soy sauce and a pinch of salt finish the seasoning, and sliced green onion goes on just before serving. The broth turns a milky, pale white as the pollock proteins leach into the liquid, which is the visual marker of a properly cooked bowl.
Ingredients
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Instructions
Read the steps as a cooking flow: prep, heat, seasoning, doneness control, and finish.
- 1Step
Rinse 60 g dried pollock strips in cold water for just 1 minute, shaking off grit, then squeeze firmly.
Do not soak them longer, or the strands will soften and lose their pleasantly chewy texture.
- 2Prep
Slice 120 g radish thinly and cut 1 green onion into small rounds, keeping the green onion aside for the end.
Rinse 180 g bean sprouts lightly and drain so they do not dilute the soup.
- 3Control
Warm 1 teaspoon sesame oil in a pot over medium heat.
Add the pollock and radish, then stir-fry for 1 to 2 minutes until the oil smells nutty and the pollock edges look lightly glossy.
- 4Control
Pour in 900 ml water and bring it to a boil over high heat.
Once boiling, lower to medium heat and simmer for 10 minutes, checking that the broth turns pale and slightly milky.
- 5Finish
Add the bean sprouts and 1 tablespoon minced garlic, then boil uncovered for 5 minutes.
Keep the lid off so the raw beany smell escapes, and avoid rough stirring to preserve crunch.
- 6Finish
Season with 1.5 tablespoons soup soy sauce and 0.3 teaspoon salt, tasting before adding more.
Add the sliced green onion, simmer 1 more minute, and serve hot while the sprouts remain crisp.
Practical Cooking Checks
The cues that matter most while cooking.
- Key technique
- Kongnamul-hwangtae-guk highlights dried pollock and soybean sprouts in a restorative clear broth.
- Finish cue
- Add the pollock and radish, then stir-fry for 1 to 2 minutes until the oil smells nutty and the pollock edges look lightly glossy.
- Avoid this
- Do not soak pollock too long or it will lose texture.
Cooking decision evidence
Calculated Charim data and applicable official cooking and food safety guidance.
This recipe
30min, 9 ingredients
Category median
45min, 8 ingredients
Based on 310 recipes
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