How to Make Hwangtae Yuksu (Dried Pollack Broth)
A deep and flavorful dried pollock broth recipe for a spicy and refreshing bean sprout soup.
📝 Editor's Notes
Today's hwangtae yuksu (황태 육수) recipe is a versatile base for various stews and soups, including spicy and refreshing kongnamul-guk (콩나물국).
The savory and umami-rich broth, created from the combination of dried pollock heads, kelp, and vegetables, will enhance any dish.
The cooking process is relatively simple, and once prepared, it can be used multiple times, making it accessible even for beginner cooks.
Its clear and refreshing taste makes it perfect as a base for hangover soups or stews, elevating your home-cooked meals year-round.
Start your family's favorite warm soup dishes with this hwangtae yuksu.
🛒 Ingredient Tips
For delicious hwangtae yuksu, ingredient selection is crucial.
Choose dried pollock heads that are clean, free of fishy odors, and not too dry, with a decent amount of flesh to enrich the broth's flavor.
For onions, select firm, shiny ones that feel heavy, as their sweetness will add depth to the broth.
Pick green onions with vibrant green leaves and white stalks, and clean kelp that is not too thick.
Remember, the best ingredients make the best broth!
🔄 Substitution Guide
If dried pollock heads are unavailable, you can use hwangtae-chae (황태채, shredded dried pollock) or bukeo (북어, dried pollock).
While these offer a milder flavor than the heads, the broth's depth might be slightly less intense.
In such cases, increase the quantity slightly or add dried shiitake mushrooms to enhance the umami.
Instead of onion, adding plenty of the white part of green onions or some radish can also create a refreshing taste.
If green onions are unavailable, you can use chives or other aromatic vegetables, but they might not replicate the unique refreshing and sweet flavor of green onions.
If kelp is not available, dried shiitake mushrooms can be a substitute, but since shiitake has a strong distinct aroma, consider if it suits the type of soup you are making.
Understand the characteristics of each ingredient and make smart substitutions according to the situation.
🥘 Ingredients
👨🍳 Cooking Points
The key to making hwangtae yuksu lies in 'time' and 'when to add the kelp'.
First, boil the dried pollock heads and vegetables over high heat for a full hour.
This process extracts the deep flavors from the pollock and vegetables, forming the strong foundation of the broth.
Second, it's crucial not to boil the kelp with other ingredients from the start; instead, add it after turning off the heat and steep it in the hot broth for 30 minutes.
Boiling kelp for too long can result in a bitter taste.
This method extracts only the umami flavor without any bitterness.
Finally, after simmering, always strain the broth to ensure it's clear and clean, and don't forget to thoroughly clean any fine sand that might remain at the bottom of the pot.
👨🍳 Directions
Place 1 dried pollock head, 1 onion, and an appropriate amount of green onion in a pot.
Add 2L of water and bring to a rolling boil over high heat for 1 hour.
After 1 hour, turn off the heat, add 1 sheet of kelp, cover the pot, and let it steep in the hot water for 30 minutes.
Remove the ingredients from the broth and strain it through a sieve before using.
Clean the bottom of the pot thoroughly, as there may be sand left from the broth ingredients.
💡 Tips
Broth made from dried pollock heads is excellent for various dishes such as kimchi-jjigae (김치찌개) or doenjang-jjigae (된장찌개).
To get a rich broth without bitterness, do not boil the kelp with other ingredients from the start. Instead, steep it in hot water for about 30 minutes after turning off the heat.
📦 Storage & Reuse
You can store your carefully prepared hwangtae yuksu in an airtight container in the refrigerator for about 3-4 days.
If you wish to store it longer, I recommend portioning it into single-use amounts and freezing it.
Stored in freezer bags or ice cube trays, it can last up to 1 month.
When using frozen broth, thaw it in the refrigerator beforehand or add it directly to a pot and melt it slowly over low heat when cooking.
When reheating, avoid boiling it for too long over high heat; gently warm it over medium heat to maintain the broth's original deep flavor.
🥢 Who This Is For
This hwangtae yuksu is perfectly suited for hangover soups or savory stew bases due to its clear and refreshing taste.
It will especially elevate the flavor of spicy kongnamul-guk (콩나물국), kimchi-jjigae (김치찌개), or doenjang-jjigae (된장찌개).
It's an ideal choice for a family dinner on a chilly day when warm soup is desired.
You can also use this broth instead of water when making mild soups for children, providing both nutrition and flavor.
Enjoy warm soup dishes with rice for a hearty meal.
🔥 Nutrition Info
Hwangtae yuksu, made by simmering dried pollock heads, onions, green onions, and kelp, is very low in calories.
For a single serving (approximately 200ml), the estimated calorie count is about 10-20 kcal, with negligible amounts of protein, fat, and carbohydrates.
However, it is rich in amino acids from the dried pollock and minerals from the kelp.
Dried pollock, in particular, contains abundant amino acids such as methionine and lysine, which are beneficial for fatigue recovery and can aid in relieving hangovers.
Kelp is rich in various minerals like potassium, calcium, iodine, and dietary fiber, adding a healthy umami flavor while boosting nutritional value.
While this broth alone may not provide sufficient essential nutrients, it serves as an excellent base for various dishes, helping to create a balanced diet.
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