#Pollack Soup

I can’t believe you can make this out of pollack. — Hwangtae Haejangguk, or Dried Pollack Hangover Soup, a hangover food often eaten after a night of drinking or during cold winter mornings. This soup is clean savory, rich, and surprisingly meaty. Brewmaster Yun’s version, featured on Culinary Class Wars 2, uses smart cooking techniques to turn dried fish into a milky, soul-warming broth that rivals any traditional seolleongtang 📍Ingredients: • 2 whole dried pollack gutted and cleaned • 2 medium potatoes sliced • 1–2 tbsp perilla oil • 2L rice water (starch water from rinsing rice) • 1 piece dried kelp • 1 cheongyang chili pepper (or any green chili), whole • Soy sauce (to season pollack meat) • Sea salt (to taste) • thinly sliced spring onions Instructions: 1. Prepare the dried pollack by removing the head, tail, gills, and skin. Set aside the meat and reserve the bones and head. 2. Lightly toast the pollack bones and head in a dry pan until aromatic, this builds a deeper fish flavor. 3. In a separate pan, sauté diced potatoes over low heat in perilla oil. 4. Slowly add rice water to the pan, one spoonful at a time, stirring constantly until the potatoes turn soft and translucent. 5. Transfer the potato mixture into a pressure cooker. Add toasted pollack bones, kelp, chili pepper, and the rest of the rice water. 6. Seal and cook on high pressure for 10 minutes, then release naturally. The broth should appear cloudy and creamy, similar to bone broth. 7. Slice the reserved pollack meat and lightly marinate it with soy sauce. 8. Toast the seasoned pollack in a separate pot with perilla oil, slowly adding in the strained broth one ladle at a time. Let the fish turn tender and the broth reduce slightly. 9. Adjust seasoning with salt, then garnish with spring onions right before serving. (You can add msg or soysauce) This proves you don’t need meat bones to make a deeply satisfying Korean soup. With just dried fish, potatoes, and technique, you get a clean-tasting, rich broth that’s perfect for hangovers, cold weather, or simple comfort. — #koreanhangoversoup #황태해장국 #pollacksouprecipe #koreansouprecipe #esyfilms

Many people line up in the middle of the city, and this store sells dried pollack soup. In fact, many Koreans don't seem to understand that they have to wait in line for dried pollack soup. This is because dried pollack soup is a very common dish in Korean households. And this is one of the best hangover soup. However, it seems like the time has come for even ordinary menus to be lined up in this highly modernized era. Although the line seems very long, it actually shrank very quickly. So we were able to enter the restaurant very quickly. I recommend you not to give up quickly just because the line is long, but to give it a try. The soup is actually just an ordinary soup. I think it's trustworthy to say that they are making food with all the ingredients supplied domestically. And the atmosphere inside the restaurant, which rotates very quickly, is interesting. Recommend! • Mukyodong Pollacksoup / 무교동 북어국집 • 서울 중구 을지로1길 38 • Mon~Fri 7:00~20:00, Sat and Sun 7:00~15:00 • Pollack Soup 7.4USD/ 10,000KRW 북어국을 줄 서서 먹어야 한다니… 라고 우리는 다들 생각할 것이다. 하지만 요즘 워낙 현대화가 되어서 북어국을 먹기도 힘들어서, 이렇게 식당에서 맛있게 만들어주면 고맙지만 말이다. 줄이 무척 길어서, 포기하려고 했는데! 줄이 금방 쓕쓕 줄어들어서 도전할 만했다. 금방 줄어듦. 절대 포기하지마셈.. 북어국은 평범한듯하고, 그냥 그 집의 빨리 돌아가는 분위기, 일단 앉으면 물어볼 것도 없이 그냥 메뉴가 자동으로 나온다. 모든 재료는 국산으로 공급되고 있다고 한다. 음식이 약간 순해서 좋았다. 여러분도 도저~~언! #korea#koreatour#seoul#seoultour#seoulfoodtour#koreafoodtour#seoulfood#koreanfoodtour#koreafood#hangoversoup#koreahangoversoup#seoulhangoversoup#무교동맛집#cityhall#시청역맛집#pollacksoup#시청역가볼만한곳#mugyodong

Dried Pollack Soup is a traditional Korean soup made with dried pollack simmered in a clear, savory broth. Light yet flavorful, this comforting dish is known for its gentle warmth and soothing qualities. Cook Time: ~40 minutes Serving Size: Serves 3-4 INGREDIENTS: Whole dried pollock 2 pc Potato (thinly sliced) 1 pc Dried kelp 1 pc Korean green peppers 2 pc Perilla oil 4 tbsp Soy sauce 2 tbsp Rice-rinsed water or regular water (optional) 4 cups STEPS: 1. Soak dried pollack in water for 5 minutes and squeeze out excess water. 2. Remove the heads, set them aside, and tear the body into bite-sized pieces. 3. Lightly char the pollack heads in a dry pan until browned and aromatic, then set aside. 4. In a pot, add 2 tbsp of perilla oil. 5. Saute thinly sliced potatoes, and gradually add some rice-rinsing water (or regular water) little by little, allowing the potatoes to soften. 6. Add the remaining water and charred pollack heads, dried kelp, and Korean green peppers. 7. Summer for about 20 minutes, then strain the broth and discard solids. 8. Pre-season torn pollack meat with soy sauce. 9. In the pot, add remaining 2 tbsp of perilla oil and saute the seasoned pollack for about 5 minutes. 10. Gradually add some of the strained broth while cooking, and add the remaining broth once incorporated. 11. Simmer together for 5-10 minutes. 12. Enjoy! #zionmarket #zionbapsang #CulinaryClassWars #recipe

황태 계란 두부 국 오늘은 주말에 맵고 짜고 간이 쎈 음식들을 먹어 속이 불편할때 혹은 편하게 먹기 좋은 국을 준비했어요..!!🙂 간단하니 꼭 따라서 만들어 드세요❤️ Eng sub Pollack soup with egg tofu Today, I ate spicy, salty, and simple foods on the weekend, so I prepared a soup that’s good to eat when you feel uncomfortable or comfortable.!!🙂 It’s simple, so make sure to make it.❤️ If #황태계란두부국 #황태국 #pollacksoup #eggtofusoup

HWANGTAEGUK (DRIED POLLOCK SOUP) I’ve loved this dried pollock (also pollack) soup ever since I tried it for the first time in Seoul in Dec 2018, when I had it at a now permanently closed makgeolli bar called Wolhyang. It tasted so clean but flavourful at the same time. I recall that the soup was called “bugeoguk” on the menu, but have since found out that it is also known as “hwangtaeguk”. Whilst “guk” means “soup” in Korean, if I’m not mistaken “bugeo” is for pollock dried naturally and “hwangtae” refers to pollock that has undergone multiple freeze and thaw cycles. Tbh, I couldn’t really tell you the difference in taste and when shopping at the Korean grocery, if it says “dried pollock” on the packet, you’re good. I’ve tried making hwangtaeguk using videos on YouTube, but a recent visit to a specialty restaurant in Seoul (look for Mugyodong Bugeogukjip in Part 4 of my Seoul Food series) helped me finetune my recipe. I think you really need to brown the fish well in sesame oil to remove fishyness, and give the fish enough time to simmer for depth of flavour. You can use more or less Korean radish, as it gives some natural sweetness to the soup to balance out the umami from the fish. I don’t usually say this, but salt or Korean soy sauce for soup is essential. GROCERY LIST FOR 1 PERSON • 50g dried pollock • 1 (or less) Korean radish • 1 egg • 1 bunch spring onion • 1 small box firm beancurd • 1 kombu / dashima the size of your palm • Sesame oil, salt, white pepper METHOD Prepare the dried pollock by trimming it to bite-sized pieces. I prefer doing this when the fish is dry but you can also do it post rehydration. To hydrate, soak in water for about 10 minutes. Squeeze excess water, no need to rinse or you’ll be washing away flavour. Brown very well in a pan with a drizzle of sesame oil. Set aside. In an oiled soup pot, stir fry Korean radish squares for 2 to 3 minutes, add browned fish, and ~500ml water. Simmer for about 30 minutes. Throw in dashima and simmer for another 5-10 minutes. Add beancurd and beaten egg. Once it comes to a boil, taste and season well. Serve garnished with chopped spring onion. #wolf_cooks

황태콩나물국 | Dried Pollack and Bean Sprout Soup 엄마가 황태콩나물국에 시금치무침을 만들어 온가족이 점심으로 먹었다. 어른 메뉴에는 소금 간이 조금 (많이) 되었다. Mom made dried pollack and bean sprout soup with seasoned spinach for the whole family for lunch. The adults’ servings were seasoned with a bit (or a lot) of salt. #35개월유아 #35monthsold #밥먹는토비 #tobyiseatingameal

살 빠지는 명란탕 만들기 🍲 Low salted pollack roe soup. [2인분 재료] 3cm 두께로 자른 알배추 100g, 줄기는 4-5cm 길이로 자르고 잎사귀는 길이 그대로 따로 자른 쑥갓 80g (줄기는 미리 넣고 끓이고 잎사귀는 다 끓고 넣기), 1cm 두께로 자른 두부 142g, 팽이버섯 123g, 1cm 두께 반달모양으로 자른 애호박 90g, 저염 백명란 118g, 달걀 푼 것 53g, 순후추, 뜨거운 다시마 멸치 육수 600ml, 육수낸 다시마, 다진마늘 취향껏 20-30g, 굵은 후추, 새우젓 또는 멸치액젓 5g - 그 이상 취향껏, 청양고추 1개 슬라이스해서 넣는건 취향껏 선택. 안 넣어도 상관없지만 바다식재료 잡내에 예민한 분들은 맛술 / 청주 / 소주 중 택1 20ml 함께 넣어주세요! ⠀ ⠀ Tip! 탕 안에 단백질 섬유질 다 들어있기 때문에 저염으로 끓인 탕만 먹으면 저탄수 식단으로 다이어트에 좋아요. (살 빼는덴 찬음식보다 몸을 따뜻하게 해주는 음식이
더 도움된다고 들었어요 😉) 당연히 밥과 함께 먹어도 좋고 간간하게 끓여 술안주로 드셔도 좋아요 🙂 ⠀ ⠀ ⠀ ⠀ ⠀⠀ ⠀ ⠀ ⠀ ⠀ ⠀ ⠀ ⠀ ⠀⠀ ⠀ ⠀ #요리하루 #온더테이블 #건강식 #한식 #yoriharu #onthetable #요리하루명란레시피

А вы знали, как готовят луковый суп в ресторанах? Потребуется: Лук 800 гр Масло сливочное 100 г Чеснок 4-5 зуб Тимьян пару веточек(у меня сущеный) Вино белое сухое 100 гр Сыр маасдам( можно добавить пармезан, грюер) 200 грамм Соль, перец Обжариваем лук на растительном масле с добавлением сливочного, минут 40 примерно, пока не станет коричневого цвета, затем солим, перчим, добавляем чеснок, тимьян, вливаем вино, перемешиваем и вливаем бульон, варим минут 10-15, сверху посыпаем сыром, выкладываем поджаренный багет и снова посыпаем сыром, ставим в духовку при 220 гр на 10 минут. И не забываем про уход за зубами! Я пользуюсь зубной щеткой и пастой от @revyline_rus Щетка Revyline RL 085 арт WB: 228370959 В комплекте дорожный футляр, 3 сменные насадки и 5 режимов работы 🔥 Так же использую зубную пасту Revyline Organic Detox(обеспечивает антибактериальный эффект и эффективную защиту от кариеса) арт: 311485933 #луковыйсуп #быстрыйужин #вкусноибыстро #быстроивкусно #вкусноипросто #готовлюдома #готовимдома

Рассольник- наваристый и ароматный суп с умеренной кислинкой - что может быть вкуснее ? Спасибо за ваши сердечки и добрые комментарии ♥️ Ингредиенты: Говядина - 400 гр Вода - 4 литра Перловая крупа - 200 гр Картофель - 3 небольшие штучки Лук - 1 шт Морковь - 1 шт Растительное масло+сливочное масло Соленый огурец - 150 гр Рассол огуречный - 150 мл Томатная паста - 2 ст.л Специи по вкусу (паприка, черный перец, сушенный базилик) Соль Лавровый лист - 2 шт Зелень - пучок Приготовление: говядину нарезать на небольшие кубики и отправить вариться примерно на 1 час (до закипания снять пенку), в конце посолить. Тем временем замочить перловку в горячей воде на час. Приготовим зажарку. Лук нарезать и обжарить в смеси растительного и сливочного масел. Добавить натертую морковь, обжарить. Мелко нарезанные огурцы отправить к зажарке. Добавить томатную пасту, 100 мл воды и специи. Томить под крышкой 10 минут. Мясо готово, добавляем перловку и варим 20 минут, затем добавляем нарезанный картофель, обжаренные овощи, лавровый лист и огуречный рассол, варим до готовности картофеля. В конце добавляем свежую зелень и рассольник готов. Можно подавать ! Приятного аппетита ♥️ . . . . . . . #рассольник #суп #супмясной #первое #супчик #рассольникрецепт #готовим #супы

Здравствуйте, мои дорогие 🤗❤️ Сегодня я хочу поделиться с Вами рецептом самого вкусного рассольника на мясном бульоне. Ингредиенты: Говядина на кости Перловая крупа - 120 гр Лук - 2 шт Морковь - 1 шт Огурцы солёные - 3 - 4 шт Огуречный рассол - 200 мл Помидоры - 2 шт Картофель - 4 шт Чеснок - 3 зубчика Соль, специи по вкусу Кинза Топленое или растительное масло для обжаривания Отвариваем мясо на кости. За 20 минут до готовности солим. Отделяем мясо от кости, нарезаем на кусочки, а бульон сцеживаем. Пока варится мясо, в маленькой кастрюле отвариваем перловую крупу 20 минут. В кастрюле обжариваем на масле лук до мягкости, добавляем морковь, обжариваем 3 - 4 минуты. Затем добавляем огурцы, обжариваем, через 2 - 3 минуты вливаем помидоры пропущенные через мелкую тёрку без кожицы. Всё вместе обжариваем 5 - 7 минут. Далее добавляем картофель, мясо, перловку, вливаем бульон, огуречный рассол, (если вам не хватает соли, перца, посолите, поперчите)перемешиваем, закрываем крышкой, варим на огне ниже среднего 20 минут. Убираем с огня, добавляем чеснок, зелень, перемешиваем, даём рассольнику настояться ещё 10 - 15 минут. Очень вкусный, наваристый рассольник готов. Всем приятного аппетита и прекрасного настроения 🌺🌺🌺#vkusno____polezno_супы

Today, @noahtanen tackles Knoephla. This North Dakota classic has tender dumplings, soft potatoes, and a broth that leans light but still rich in flavor. It’s safe to say there were no leftovers. Comment “soup” for the recipe! #f52community

< 동태알탕 > 👉Frozen pollack roe soup🐟🥘 . 어제 끝끝내 못보여 드린 메인음식 하나는 바로 동태알탕이예요!🐟🥘 . 그거 보여 드리려고 아침 먹네요~ 덕분에!!😋 . 저는 시댁, 친정이 모두 서울인데다가 친정엄마 코로나소식..🥺 시댁만 잠시 다녀 올듯요~🥲 . 가까운길, 먼길 다녀 오실 분들~ 즐겁고 안전하게 잘 다녀 오세요~👋🤗 . 맛있는거 많이 드시고 해피추석 되세요!!🥘🥗🍱🥩🍜 . 먹성마미🙇‍♀️ 먹방마미🙆‍♀️ . #동태알탕#해피추석#먹성마미#먹방마미#먹성천재#먹방천재#먹성공주#먹방요정#어린이먹방#뽀윤남매#윤남매그램#집밥그램#엄마밥그램#korea#Koreafood#Kfood#eatingshow#foodshow#mukbang#homecook#nomommy#nomommygram#💛nomommy's Easy Cook