Discover the Secret Ingredients: How Dried Pollock and Perilla Powder Transform Seaweed Soup

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Miyeok-guk is a staple on Korean tables — the soup you see at birthdays, served to new moms, and enjoyed any day of the week. While cooks often add beef or clams, a surprising combo takes this soup to another level: dried pollock (hwangtae) and ground perilla seeds.

Add these two, and the soup keeps its clean, briny profile while picking up a much deeper umami kick. Since this pairing builds rich flavor without meat, it’s a great choice when you want something lighter and more nourishing.

Why dried pollock works so well in miyeok-guk

Hwangtae is Alaska pollock that’s been dried, which concentrates its savory notes. During drying, proteins break down into amino acids, enriching the fish with natural umami.

Those amino acids give the broth a layered, savory quality. So when you add hwangtae, the soup tastes robust even without extra seasonings.

Hwangtae is also low in fat and high in protein. That keeps the broth clean and light, making it a perfect partner for miyeok-guk.

How perilla seed powder transforms the broth

Perilla seed powder can change a soup’s personality. Its toasty, nutty aroma adds a warm depth to the whole pot.

Perilla is rich in unsaturated fats. Those fats create a silky mouthfeel in the broth while amplifying its nutty notes.

The sea-scent of the seaweed and the round nuttiness of perilla balance each other beautifully. That’s why miyeok-guk with both hwangtae and perilla powder tastes far more complex than the plain version.

How to make hwangtae-and-perilla miyeok-guk

First, soak the seaweed in water until it rehydrates, then gently squeeze out the excess. Don’t soak it too long — over-soaked seaweed gets limp and loses texture.

Heat a little sesame oil in a pot and briefly sauté the soaked seaweed first. This releases its ocean aroma and deepens the base flavor.

Next, add shredded hwangtae and stir-fry together for a short time. This is when the hwangtae’s umami starts to infuse into the seaweed.

Pour in water and bring it to a boil. After the soup has simmered for a bit, whisk in the perilla seed powder. Perilla loses aroma if boiled too long, so add it mid-simmer or toward the end. Finish by seasoning with soup soy sauce (guk-ganjang) or salt for a clean, balanced taste.

Small tips to boost the flavor

Rinse hwangtae briefly to tone down any fishiness. Tear it into small pieces by hand rather than adding large chunks so the broth extracts more flavor.

Add perilla powder slowly and adjust until you reach the desired thickness — too much will make the soup overly dense.

One more tip: give the soup time. Miyeok-guk deepens as it sits, so let it rest after cooking and reheat before serving to let the hwangtae and perilla aromas shine. Cook it this way, and you’ll discover a depth that’s completely different from the miyeok-guk you usually make.