Hwangtae Guk

About the dish

Saute hwangtae in sesame oil, simmer it with radish, and a milky, deeply refreshing broth emerges. Kind to the liver, it has long done double duty as a morning-after restorative and a light, everyday soup.

Key ingredient

Pollack (myeongtae) — the fish to reach for with a cold, a flagging appetite or sluggish digestion; excellent for hangover relief, liver health and flushing waste, with sulfur amino acids that help lower blood cholesterol. In season in January, mainly from Sokcho.

Ingredients

Main: shredded hwangtae (dried pollack), radish, tofu, egg, scallion, sesame oil · Seasoning: minced garlic, soup soy sauce, salt

Simple recipe

1. Saute the shredded hwangtae in sesame oil.
2. Pour in water, add the radish and boil until the broth turns milky.
3. Add the tofu and stream in beaten egg.
4. Season with minced garlic and salted shrimp.
5. Add the scallion for a clean, refreshing finish.

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A Glass · Traditional pairing