Korean Dried Pollock & Water Parsley Soup
Quick answer
This soup begins with dried pollock strips - stir-fried in sesame oil until golden and deeply fragrant - then simmered in water to draw out a clear, nutty broth that carr...
What makes this special
- Minari-hwangtae-guk highlights dried pollock and water parsley in a nutty sesame base.
- Sautéing hwangtae in sesame oil first tames fishiness and builds nuttiness
- Egg poured and left untouched for 30 seconds creates silky ribbons
Key ingredients
Core cooking flow
- 1 Cut 90 g dried pollock strips into bite-size pieces and slice 200 g Korean r...
- 2 Place a pot over medium-low heat and add 1 teaspoon sesame oil.
- 3 Add the sliced radish and 1400 ml water, then bring the pot to a boil over high heat.
This soup begins with dried pollock strips - stir-fried in sesame oil until golden and deeply fragrant - then simmered in water to draw out a clear, nutty broth that carries the unmistakable aroma of toasted sesame and cured fish. Water dropwort goes in at the very end, contributing a fresh green lift that counterbalances the richness of the pollock. A beaten egg is swirled into the simmering liquid, forming delicate ribbons that soften the broth's texture. Radish slices, added early, sweeten the stock gently in the background. The seasoning stays simple: soup soy sauce, garlic, and salt if needed, keeping the flavor profile clean and digestible. In Korea, this style of pollock soup is regarded as one of the best remedies for a hangover because the amino acids in dried pollock and the hydrating broth are believed to support liver recovery. Morning vendors near traditional markets sell bowls of it to customers who arrive before the sun is fully up. The addition of minari elevates what is already a restorative soup into something that smells and tastes distinctly of spring.
Instructions
Read the steps as a cooking flow: prep, heat, seasoning, doneness control, and finish.
- 1Heat
Cut 90 g dried pollock strips into bite-size pieces and slice 200 g Korean radish thinly so it cooks evenly.
Rinse 120 g water parsley, cut it into 5 cm lengths, and drain it well.
- 2Control
Place a pot over medium-low heat and add 1 teaspoon sesame oil.
Add the dried pollock and stir-fry for about 1 minute, moving it constantly so it smells nutty without scorching.
- 3Control
Add the sliced radish and 1400 ml water, then bring the pot to a boil over high heat.
Once it bubbles steadily, lower to medium heat and cook until the radish looks slightly translucent.
- 4Control
Add 1 tablespoon minced garlic and 1.5 tablespoons soup soy sauce, then simmer over medium heat for 10 minutes.
Skim off foam as it appears so the broth stays clear and clean-tasting.
- 5Control
Beat 2 eggs until even, then slowly drizzle them over the simmering soup.
Do not stir right away; let them set for about 30 seconds so soft ribbons form in the broth.
- 6Finish
Add the water parsley and cook over medium heat for just 1 minute to keep its fresh aroma.
When the stems stay bright green and slightly crisp, turn off the heat and serve immediately.
After the steps
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