Hwangtae Haejangguk

About the dish

A hangover remedy forged by repeated freezing and thawing. Hwangtae — pollack dried golden over a winter field as it freezes and thaws again and again — has long been prized as a hangover-soup ingredient for its liver-detoxifying powers. A bowl of its milky broth soothes a stomach worn out by drink.

Key ingredient

Pollack (myeongtae) — helps when you have a cold or chills, poor appetite or indigestion; outstanding for relieving hangovers, supporting the liver and flushing waste; its sulfur-bearing amino acids help lower blood cholesterol. In season January; mainly from Sokcho; sold as bugeo, nogari, hwangtae, heuktae and kodari.

Ingredients

Main: shredded dried pollack, soybean sprouts, radish, tofu, egg, scallion · Seasoning: sesame oil, minced garlic, salted shrimp, soup soy sauce, salt

Simple recipe

1. Dampen the dried pollack to soften it, then stir-fry in sesame oil.
2. Add water to the fried pollack, slice radish thin and add, and bring to a boil.
3. When the broth turns milky, add diced tofu.
4. Season with minced garlic, scallion and salted shrimp or soup soy sauce.
5. Stream in beaten egg and boil once before serving.

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A Glass · Traditional pairing