Dried Pollock Seaweed Soup (Hwangtae Miyeok-guk)
황태미역국
A savory seaweed soup with dried pollock sautéed in sesame oil and simmered in a broth of pollock heads, kelp, shiitake and green onion. Potassium-rich seaweed and the natural flavors of pollock and vegetables keep it tasty with little sodium.
🇰🇷 A twist on Miyeok-guk — see the classic korean seaweed soup recipe →
🥘 Ingredients
Tap an ingredient to check it off.
Main
Broth
Seasoning
🧺 Korean ingredients in this recipe
- Seaweed (Miyeok, Gim & More)Miyeok, gim, hijiki and other seaweeds🛒 Shop on Amazon
- Pollock (Myeongtae, Hwangtae & Bugeo)The fish with a dozen names
- Dried Kelp (Dasima)Kelp for clean, savory broth🛒 Shop on Amazon
- Korean MushroomsShiitake, enoki, king oyster and other everyday mushrooms🛒 Shop on Amazon
- Korean Green Onions (Pa)Thick daepa, slender jjokpa and the green onions in almost every dish
- Sesame Oil & Sesame SeedsThe nutty finishing touch of Korean food🛒 Shop on Amazon
- Garlic in Korean CookingMinced, sliced, pickled and black — the backbone of Korean flavor
- Korean Soy Sauce (Ganjang)Guk-ganjang, jin-ganjang and when to use each🛒 Shop on Amazon
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📘 Cooking basics for this recipe
📝 Step-by-Step Instructions
Simmer the broth ingredients in the water to make the broth.

Strain the broth through a sieve.

Soak the dried seaweed and pollock in water and cut into bite-sized pieces.

Heat the sesame oil in a pot and stir-fry the seaweed and pollock.

Pour in the broth and bring to a boil.

Season with the garlic and low-sodium soup soy sauce.

📊 Nutrition Facts (per serving)
Nutrition values are taken from the original recipe data and are approximate.
🎥 Watch Cooking Videos
▶Search “Dried Pollock Seaweed Soup (Hwangtae Miyeok-guk)” on YouTubeFind cooking videos, tutorials, and tips→Source: adapted from the recipe database of the Ministry of Food and Drug Safety of Korea (Food Safety Korea), used under the Korea Open Government License (KOGL) Type 1. English translation and editing by coo K food.




