Korean Dried Pollock & Water Parsley Soup
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.
Adjust Servings
Instructions
- 1
Cut dried pollock into bite-size pieces and chop water parsley into 5 cm lengths.
- 2
Lightly stir-fry pollock in sesame oil for 1 minute.
- 3
Add radish and water, then boil until radish turns translucent.
- 4
Add garlic and soup soy sauce; simmer 10 more minutes.
- 5
Drizzle beaten eggs and let set for 30 seconds without stirring.
- 6
Add water parsley, cook 1 minute, then turn off heat.
As an Amazon Associate, we may earn from qualifying purchases.
Tips
Nutrition (per serving)
More Recipes
Korean Dried Pollock Radish Soup
Hwangtae-muguk is an everyday Korean soup made with dried pollock strips and radish in a clean, clear broth. The pollock is first sautéed in sesame oil to coax out its characteristically nutty, savory fragrance, then water is added and the radish simmers until soft and sweet. Soup soy sauce and minced garlic provide the only additional seasoning, keeping the flavor profile transparent enough to let the pollock's concentrated umami and the radish's natural sweetness take center stage. The simplicity of the ingredient list belies the depth of the resulting broth, which tastes fuller than the sum of its parts. It is among the most frequently cooked soups in Korean homes, appearing on breakfast tables and as a reliable remedy on mornings after heavy meals.
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.
Korean Bean Sprout Dried Pollock Soup
Kongnamul-hwangtae-guk pairs stir-fried dried pollock strips with bean sprouts in a clear, restorative broth. The pollock is toasted briefly in sesame oil alongside radish slices, building a nutty, savory foundation before water is added. After ten minutes of simmering, bean sprouts and garlic go in uncovered for five more minutes, keeping the sprouts crisp and letting any residual fishiness escape with the steam. Soup soy sauce and a touch of salt finish the seasoning, and sliced green onion adds brightness. The result is a light but deeply flavored soup commonly served as a morning-after remedy.
Korean Water Parsley Clam Stew
This jjigae pairs briny clams with aromatic water parsley (minari) for a clean, refreshing broth. Korean radish and zucchini lend natural sweetness, while a green chili and a touch of gochugaru add subtle heat without overwhelming the seafood flavor. The clams open up during simmering and release their juices into the light broth, making it an uncomplicated but flavorful soup to serve over rice.
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.
Korean Dried Pollock Napa Stew
This stew pairs dried pollock strips with napa cabbage for a mild, comforting bowl built on clean flavors. The pollock releases a savory, slightly sweet depth into the broth as it rehydrates, while the cabbage softens and adds natural sweetness. Firm tofu and zucchini round out the ingredients, and a touch of perilla oil lends a nutty fragrance. Seasoned simply with soup soy sauce, it works well as a hangover remedy or a light weekday meal.