Dried Pollock Soup (Hwangtae Haejang-guk)

Dried Pollock Soup (Hwangtae Haejang-guk)

Dried Pollock, known as Hwangtae is yellow-colored dried Pollock which has been made by hung and dried after undergoing freezing and unfreezing throughout winter. Between day and night, the fish turns somewhat yellowish in color and the texture gets tender. Various kinds of Pollock dishes are served such as Hwangtae Haejang-guk, grilled Pollock and steamed Pollock with a spicy sauce, to name just a few. It is is beloved by everyone, not only Koreans, but non-Koreans.



Meal Kit

2~3 people

15 minutes

  • Hwangtae (Dried Pollock)
  • Radish
  • Bean sprout
  • Spring onion
  • Garlic
  • Sesame oil

Uchef do not provide fusionized Korean food but real authentic Korean cuisine. 

Dried Pollock Soup (Hwangtae Haejang-guk)

  1. Soak dried pollock for 30 seconds then, wring it by using both hands to remove water
  2. Add sesame oil into the preheated pot. Then, add the dried pollock, radish and garlic. Stir continuously for a couple of minutes on mid heat.
  3. Add 800ml of water into the pot and boil for 10 minutes. The longer it is boiled, the deeper the taste.
  4. Finally, add the spring onions, bean sprouts and salted shrimps. Then, boil it for another 3~5 minutes.
  5. Adjust your flavour by adding water or salt.

Food Storage Guide

1.The Korean Hang Over soup and Yukgaejang can be in a Freezer if you need to keep it longer period.

2.Meats or seafood in the packages can be stored in a freezer unless it is being consumed on the day delivered.

3.The rest of the contents can be kept in a fridge up to a week or longer.

Uchef do not provide fusionized Korean food but real authentic Korean cuisine.