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Hwangtae Hangover Soup Seasoned with Low-Sodium Doenjang (Hwangtae Haejangguk)

Photo: Korea Ministry of Food and Drug Safety

South Korea

Hwangtae Hangover Soup Seasoned with Low-Sodium Doenjang (Hwangtae Haejangguk)

저염 된장으로 맛을 낸 황태해장국

Soup & stew · Boiled

Soups & stewsCourse
100kcal · per serving
3/5Spice
No porkGluten-free
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Recipe

Hwangtae Hangover Soup Seasoned with Low-Sodium Doenjang (Hwangtae Haejangguk)

🌶 Spicy 3/5No porkNo meat or alcoholGluten-freeContains: soy, fish

Ingredients Tap an ingredient to check it off

Servings1
Shopping in

Hwangtae hangover soup

  • shredded dried yellow pollack (hwangtae-chae)황태(채)(as needed)
    15 g
  • soybean sprouts콩나물(1/6 pack)
    30 g
  • Korean radish무(5×3×2cm)
    ↔ No Korean radish? Daikon is the closest. Turnip works in soups.
    🛒 Where to buy: Daikon is in many supermarkets and all Asian grocery stores
    30 g
  • low-sodium doenjang (soybean paste)저염된장(2 tsp)
    ↔ No low-sodium doenjang (soybean paste)? Use red or brown miso. Miso is sweeter and milder, so add a little more and a pinch of salt.
    🛒 Where to buy: Korean grocery stores; miso is in most supermarkets
    10 g
  • water물(1½ cups)
    300 ml
  • cheongyang chili pepper (Korean hot green chili)청양고추(1/2 pc)
    5 g
  • minced garlic다진 마늘(1/3 tsp)
    2 g

Nutrition per serving

100kcal
12gCarbs
13gProtein
0gFat
361mgSodium

Steps

Translated from the Korean original. Amounts are as in the original recipe.

  1. Clean the dried pollack, rinse it in water and drain. Trim and wash the soybean sprouts, and slice the cheongyang chili pepper on the diagonal.
  2. Pour water into a pot, add the dried pollack and radish and boil, then remove the solids from the broth and dissolve the low-sodium doenjang in it.
  3. Add the soybean sprouts, minced garlic and cheongyang chili pepper, cover with the lid, and boil until steam rises.
💡 TipUsing low-sodium doenjang instead of salt when cooking hwangtae hangover soup gives a less salty soup with deep savory flavor. Good hwangtae is yellowish in color with tender flesh. Store it in the freezer, or tightly sealed in a dry, cool place.

Diet and allergy labels are estimated from the ingredient list. Check labels if you have an allergy.
Recipe source: Korea Ministry of Food and Drug Safety (MFDS) recipe database. English translation by WorldFoodPedia, not by MFDS.

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