Hwangtaepodangmyeonguksu Recipe: Everything You Need to Know About This Iconic Korean Dish

🇰🇷 The recipe below is based on official Korean MFDS (Ministry of Food and Drug Safety) data.

Learn how to make Hwangtaepodangmyeonguksu, an authentic Korean noodle soup. Hwangtaepodangmyeonguksu (Dried Pollock Glass Noodle Soup) is a traditional dish, cherished for its savory broth and glass noodles. This guide, based on official MFDS (Ministry of Food and Drug Safety) data, offers precise steps for a delicious, balanced meal, including ingredients, nutrition, and tips.

### Expert Cooking Tips
– **Broth Depth:** Toast dried pollock in a dry pan before adding to water for richer flavor.
– **Noodle Texture:** Soak glass noodles in warm water 10-15 minutes until pliable for even cooking.
– **Mom’s Tip:** Don’t rush broth simmering; proper flavor infusion of anchovy and pollock is vital.

### The History of Hwangtaepodangmyeonguksu
Hwangtaepodangmyeonguksu hails from Korean regions known for dried pollock (Hwangtae). Hwangtae’s unique flavor and texture come from repeated freezing and thawing in winter. This preservation ensured nutritious meals. Paired with glass noodles (dangmyeon), it became a hearty, accessible comfort food, especially in colder months.

### Nutritional Information (per serving)
Based on official MFDS (Ministry of Food and Drug Safety) data.
| Nutrient | Amount |
| :————– | :———– |
| Calories | 338.5 kcal |
| Protein | 15.6 g |
| Fat | 5.8 g |
| Saturated Fat | 1.3 g |
| Carbohydrates | 55.4 g |
| Sugars | 3.4 g |
| Sodium | 500.2 mg |
| Cholesterol | 62.4 mg |

### What You’ll Need: Ingredients for Hwangtaepodangmyeonguksu
(This recipe yields one serving.)
**Main Ingredients:**
– Potato: 80g, Onion: 15g, Carrot: 10g
– Green onion (Daepa): 5g
– Cheongyang chili pepper (optional): 3g
– Enoki mushroom (Paengiboseot): 20g
– Egg: 30g
– Glass noodles (Dangmyeon): 70g
– Crown daisy (Ssukgat): 5g

**For Broth (Yuksu):**
– Dried anchovies (Myeolchi): 2g
– Dried pollock (Hwangtaepo): 10g
– Water: 600ml

**Seasoning (Yangnyeom):**
– Minced garlic: 1g
– Low-sodium soy sauce: 2g
– Salt: 0.6g
– Black pepper powder: 0.5g

### How to Make Hwangtaepodangmyeonguksu: Step-by-Step Guide
1. **Prep:** Slice vegetables, beat egg. Soak glass noodles 10-15 mins in warm water; drain.
2. **Broth:** Combine 600ml water, dried anchovies, pollock in pot. Boil, simmer 10 mins. Remove anchovies/pollock.

3. **Additions:** Add potato, carrot; cook 3-4 mins. Add onion, green onion, chili, mushroom, drained glass noodles. Cook 3 more mins.
4. **Season:** Stir in minced garlic, low-sodium soy sauce, salt, pepper. Adjust.

5. **Finish:** Drizzle beaten egg into soup, stirring gently. Add crown daisy; cook 30 seconds.
6. **Serve:** Ladle into bowl. Enjoy hot.

### Frequently Asked Questions
**Q: Can I use regular soy sauce?**
A: Yes, but it’s saltier. Adjust salt accordingly.

**Q: What can I substitute for Hwangtaepo?**
A: Dried kelp (dashima) and shiitake mushrooms offer umami, but flavor will differ.

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