How to Make Dried Pollack Soup | | 幹明太魚湯 | | 북어국 집에서 만들기

How to: Dried Pollack Soup || 幹明太魚湯 || 북어국 집에서 만들기 #HangoverSoup #解酒湯 #간단해장국 Ingredients (4 Servings) | 用料(4人份) | 재료(4인분) Dried Pollack (1oz) ｜乾明太魚 (30克) | 북어포 (30g) Tofu (1Pack) | 豆腐（1盒）| 두부 (한모) Soybean Sprouts (1lb) | 黃豆芽（450克） | 콩나물 (450g) Green Onion (0.3 oz) | 蔥（8克）| 파 (8g) Sesame Oil (1Tbp) | 芝麻油（1茶匙）| 참기름 (1 큰 술) Salt (1Tsp) | 鹽（1茶匙）| 소금 (1 작은 술) Soy Sauce (1Tbsp) | 醬油（1大匙）| 간장 (1 큰 술) Minced Garlic (1Tsp) | 蒜末（1茶匙）| 다진마늘 (1 작은 술) Black Pepper Powder (1/4Tsp) | 胡椒粉（1/4茶匙）| 후추가루 (1/4 작은 술) Quick Tips | 溫馨提示 | 퀵팁 1:54 For the Curious Foodies | 文化小知識 | 배경지식 3:35 Foodformation: The refreshing dried pollack soup is a well-known Korean family dish. Pollack is rich in vitamins, calcium and iron can be easily digested and absorbed by the human body, which, together with its low calorie, makes it a popular choice for losing weight and beautifying skin. In addition, the high protein content of dried pollack can be converted into amino acids that aid in sobriety, improving the liver's ability to metabolize alcohol. That is why it is the beloved hangover soup in Korea. 清淡爽口的乾明太魚湯是一道非常普及的韓國家常料理。乾明太魚富含維生素、鈣質和鐵質等而且很容易被人體消化吸收，加之熱量很低，被視爲瘦身、養顔的佳品。另外，乾明太魚蛋白質含量极高，可以轉化為有助於醒酒的氨基酸，提高肝臟的酒精代謝能力，因此，乾明太魚湯也是韩国人氣超高的“解酒湯”。 Interestingly, pollack has different names in Korean and only fresh pollack is called “myeongtae (명태)”. Unprocessed pollack is called “saengtae (생태)”, frozen pollack is called “dongtae (동태)”, and dried pollack is called “bugok (북어)” or “hwangtae (황태)” depending on the processing method. Pollack roe is also a common ingredient. 有趣的是，明太魚在韓語裏有不同的名稱，只有新鮮的明太魚才能稱爲명태(明太)。未經加工的明太魚叫생태(生太)，冷凍後的明太魚叫동태(凍太)，而曬成魚乾的明太魚根據加工方法的不同又分爲북어(北魚)和황태(黃太)。明太魚子명란(明卵)也是常用的食材。 If pollack is wind dried in a relatively warm seaside for about one month after its guts are removed, it is called “bugok”. If pollack is  caught during the spawning season between April and December, soaked in cold water and then exposed to the winds of winter for a long time, experiencing about 20 times of repeated freezing, thawing and refreezing process, it is called “hwangtae”. In comparison, “bugok” is fleshy and firm, while “hwangtae” is soft and fluffy. 將明太魚的内臟清理乾净后，在相對溫暖的海邊風乾，大約經過一個月的時間后形成的魚乾叫做北魚。4月至12月間抓住的正處於產卵期的明太魚，被浸泡在冷水裏，然後暴露在寒冬的風中使其長時間處於冷凍狀態，中間大約經過20多次反復冷凍-解凍-再冷凍的過程后形成的魚乾叫做黃太。相比而言，北魚肉感緊致，而黃太肉質松軟。

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