Korean Dried Pollack Soup (Hwangtaeguk)

I can’t believe I’ve never shared this recipe because hwangtaeguk (황태국) is probably one of the Korean soups I make most often at home.

It’s easy, nourishing, packed with protein, and one of those meals that just makes me feel good after eating it. It’s actually become one of my go-to post-workout meals too.

Honestly, I think it’s one of the most underrated Korean soups. Dried pollack and Korean radish create such a clean yet deeply savory, umami-rich broth without needing much, and dried pollack itself is surprisingly protein-packed.

Every household has their own version, but my husband grew up eating hwangtaeguk with bean sprouts, so I always add them to ours. I love the extra texture they bring. Tofu is optional too, but I usually throw some in when I want to make the soup even more filling and satisfying.

Serve it piping hot with a bowl of rice and some kimchi on the side, and it’s one of those simple Korean meals I could happily eat on repeat.

What Is Hwangtaeguk?

Hwangtaeguk (황태국) is a Korean soup made with hwangtae (황태), or dried pollack. Hwangtae is pollack that’s dried through repeated freezing and thawing in cold winter air, which gives it a light texture and concentrated savory flavor.

When simmered in soup, dried pollack creates a clean yet deeply savory, umami-rich broth with surprisingly simple ingredients. It’s commonly paired with Korean radish, egg, and green onions, although every household has their own way of making it.

My husband grew up eating hwangtaeguk with bean sprouts, so I always add them to ours for a little extra texture. I also like adding tofu when I want to make the soup even more filling.

You can usually find hwangtae packaged in strips at Korean grocery stores. Soaking it briefly in cold water softens it before cooking and makes it easier to check for and remove any remaining bones.

How Do I Choose Good Hwangtae?

When buying hwangtae (황태), look for dried pollack with a light yellow-golden color rather than one that’s very dark or brown. It should look well dried and have a clean, savory smell without an overly strong or unpleasant fishy odor.

For this soup, I recommend buying hwangtaechae (황태채), which is hwangtae that’s already shredded into strips. It’s the easiest option since you only need to soak it briefly, check for any remaining bones, and cut larger pieces into bite-size lengths if needed.

You can usually find it in the dried seafood section of Korean grocery stores.

What Is Guk-Ganjang?

Guk-ganjang (국간장), or Korean soup soy sauce, is a traditional Korean soy sauce commonly used to season soups and broths. It’s saltier and lighter in color than regular soy sauce, so it adds plenty of savory flavor without making a clear broth too dark.

I prefer Guk-ganjang for hwangtaeguk because it adds savory depth while keeping the broth light and clean.

If you don’t have Guk-ganjang, you can use regular soy sauce instead. Since the flavor and saltiness are different, start with the same amount, taste the broth, and add a little salt if needed.

What Is a Korean Broth Coin?

Korean broth coins are concentrated stock tablets that dissolve directly into water to quickly create a flavorful base for soups and stews. Depending on the variety, they can be made with ingredients such as anchovy, seafood, kelp, or vegetables.

Traditionally, Korean soup broth is often made by simmering ingredients like dried anchovies and kelp in water. These days, broth coins have become a really convenient and commonly used shortcut when you don’t want to prepare broth from scratch every time.

I keep them on hand and use them in all kinds of Korean soups because they’re such an easy way to add an extra layer of savory flavor without an additional broth-making step.

They’re completely optional in this hwangtaeguk since the dried pollack and radish already give the broth plenty of flavor. Different brands also vary in size, concentration, and saltiness, so adjust the final seasoning to taste depending on the broth coin you’re using.

Why You’ll Love This Recipe

Hwangtaeguk is one of those soups that’s incredibly comforting without feeling heavy. The dried pollack creates a deeply savory broth, while Korean radish adds a subtle sweetness and bean sprouts give the soup a fresh crunch.

The egg adds protein and a soft texture, and you can add tofu when you want to make the soup even more filling. It’s easy enough for an everyday meal, comes together in one pot, and is especially satisfying served piping hot with rice and kimchi.

If you liked this, you might also like:

Spicy Green Onion Egg Glass Noodle Soup (Gyeran Dangmyeon Guk)

Spicy Bean Sprout Japchae