Hwangtae Haejangguk (Dried Pollock Hangover Soup)
This Hwangtae Haejangguk (Dried Pollock Hangover Soup) recipe incorporates Chef Kim Dae-seok's 34 years of expertise. It's excellent for relieving hangovers.
📝 Editor's Notes
Chef Kim Dae-seok's Hwangtae Haejangguk (Dried Pollock Hangover Soup), developed with 34 years of expertise, features a rich and deep broth created by gently simmering dried pollock (황태) in rice water (쌀뜨물) instead of stir-frying it.
This method results in a clear, refreshing, and incredibly invigorating soup.
With a short cooking time of just 19 minutes, it's easy for beginners to make.
It's not only excellent for hangovers but also a comforting and warm meal that's perfect for any occasion.
This beloved Korean hangover soup is a great dish for the whole family year-round, especially on chilly days.
🛒 Ingredient Tips
The key ingredients that determine the flavor of this Hwangtae Haejangguk (Dried Pollock Hangover Soup) are dried pollock (황태) and daikon radish (무).
For dried pollock, choose pieces that are thick-fleshed, have distinct grain, and a savory aroma.
It's best if they're not too dry and still feel a bit moist.
For daikon radish, select one that is firm, has a smooth surface, and feels heavy, indicating freshness and high sugar content.
Seasonal radishes from autumn to winter are particularly sweet and highly recommended.
Rice water (쌀뜨물) adds depth to the broth and helps remove any gamey smell from the dried pollock, so it's best to discard the first rinse and use the second or third rice water.
🔄 Substitution Guide
If dried pollock (황태) is difficult to find, you can use bugeopo (북어포, dried pollock strips) or dongtae (동태, frozen pollock).
Bugeopo has a similar flavor to hwangtae but a softer texture, while dongtae offers a refreshing taste but might lack hwangtae's unique deep, savory flavor.
If you don't have rice water (쌀뜨물), plain water can be used, but using kelp broth can add a deeper umami flavor.
Instead of salted fermented shrimp (새우젓), you can adjust the seasoning with additional soup soy sauce (국간장), but it might lack the refreshing umami unique to saewujeot.
If bean sprouts (콩나물) are unavailable, you can substitute with mung bean sprouts, which offer a nice crunch, but note that bean sprouts are generally considered more effective for hangover relief.
Red chili pepper (홍고추) is primarily for garnish, so feel free to omit it if you don't have it.
🥘 Ingredients
👨🍳 Cooking Points
Here are the three most important cooking points for this recipe.
First, it's crucial to mix the dried pollock (황태) with perilla oil, mirin, and minced garlic before turning on the heat.
This allows the seasonings to be evenly absorbed by the pollock, creating a deeper flavor.
Second, never skip the step of marinating the daikon radish (무) in soup soy sauce (국간장) for 20 minutes!
This process extracts more of the radish's refreshing flavor into the broth and seasons the radish itself, making it much more delicious.
Third, when adding the egg to the boiling soup, don't stir it immediately.
Wait about 15 seconds, then gently break it up with chopsticks and mix.
This prevents the broth from becoming cloudy and allows the egg to cook softly, resulting in a cleaner and more pleasant hangover soup.
Remember these three tips, and you'll be able to make delicious Hwangtae Haejangguk (Dried Pollock Hangover Soup) without fail!
👨🍳 Directions
Lightly rinse 1.8 oz (50g) of dried pollock (황태) in lukewarm water, squeeze out excess water, then check for and remove any bones.
If the dried pollock (황태) pieces are long, cut them into appropriate sizes with scissors and place them in a pot.
Add 1.5 tbsp of perilla oil, 1 tbsp of mirin, and 1 tbsp of minced garlic. Mix well before turning on the stove.
Pour in 2 cups (500ml) of rice water (쌀뜨물). Turn on the stove, and once it comes to a boil, reduce heat to medium and simmer for 5 minutes.
Peel and thinly slice 8.8 oz (250g) of daikon radish (무) as if sharpening a pencil. Place in a bowl, add 1 tbsp of soup soy sauce (국간장), mix well, and let it marinate for 20 minutes.
Halve 0.5 large green onion (대파) lengthwise and chop finely. Finely chop 1 Cheongyang chili pepper (청양고추) and thinly slice 0.5 red chili pepper (홍고추). Set aside.
To the dried pollock (황태) simmered for 5 minutes, add 1 liter of water and the marinated daikon radish (무). Mix well.
Add 1 lightly-filled tbsp of salted fermented shrimp (새우젓), mix well, then cover and simmer over medium-low heat for 10 minutes.
After 10 minutes, add 5.3 oz (150g) of bean sprouts (콩나물) and the chopped Cheongyang chili pepper (청양고추), large green onion (대파), and red chili pepper (홍고추). Cover and boil for 4 minutes.
Crack 1 egg into the soup. Do not stir immediately. After about 15 seconds, gently break it up with chopsticks and mix.
Skim off any foam that rises to the surface to keep the broth clear.
Taste and adjust seasoning. Add 1/3 tbsp of salt and 2 pinches of black pepper, then stir to finish your Hwangtae Haejangguk (Dried Pollock Hangover Soup).
💡 Tips
Instead of stir-frying the dried pollock (황태) in perilla oil, simmering it gently yields a richer broth.
Adding salted fermented shrimp (새우젓) can further enhance the flavor of the soup.
Daikon radish (무) aids digestion, so be sure to include it in the recipe.
If red chili pepper (홍고추) is unavailable, you can omit it. (It is used as a garnish.)
📦 Storage & Reuse
Store Hwangtae Haejangguk (Dried Pollock Hangover Soup) in an airtight container in the refrigerator for 2-3 days.
For longer storage, we recommend freezing it in single-serving portions.
When frozen, it's best to consume within approximately one month.
To reheat, gently warm refrigerated soup over low heat.
For frozen soup, thaw it first, then bring it to a rapid boil over high heat to prevent the bean sprouts (콩나물) from becoming mushy.
You can also add rice to any leftover broth to make a comforting dried pollock (황태) porridge, or transform it into a new soup dish by adding other ingredients like tofu or mushrooms.
🥢 Who This Is For
This Hwangtae Haejangguk (Dried Pollock Hangover Soup) is an unparalleled hangover remedy for those feeling unwell after a night of heavy drinking.
It's also perfect for days when you crave a comforting, warm soup, or a light and healthy meal.
Excellent side dishes to pair with it include crisp kkakdugi (깍두기, cubed radish kimchi) or well-fermented baechu kimchi (배추김치, napa cabbage kimchi).
Served with warm rice, it makes a hearty and complete meal, and you can also accompany it with simple side dishes like gyeran-mari (계란말이, rolled omelet) or braised tofu.
It's a versatile dish that the whole family can enjoy, so be sure to give it a try! 👨👩👧👦
🔥 Nutrition Info
Based on approximately 2 servings, the estimated calories per serving for this Hwangtae Haejangguk (Dried Pollock Hangover Soup) are around 230-250 kcal.
Protein is estimated at about 25-30g, fat at 8-10g, and carbohydrates at 8-10g.
The main ingredient, dried pollock (황태), is a high-protein, low-fat food rich in amino acids like methionine and lysine, which are excellent for hangover relief and aid in liver function improvement.
Daikon radish (무) is abundant in diastase enzymes, which aid digestion, and Vitamin C.
Bean sprouts (콩나물) are also rich in asparagine and Vitamin C, promoting detoxification and reducing fatigue.
Overall, this can be a healthy, well-balanced, and comforting meal.
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