Soups & Stews
Bugeo-guk (Dried Pollock Soup)
Sautéing the dried pollock in perilla oil first gives it a toasty flavor and turns the broth milky once water goes in. Radish adds a clean sweetness, and the soup is seasoned with salted shrimp and soup soy sauce before the egg goes in.
한국어로 보기 (Korean version)
Steps
- 1
Rinse the dried pollock briefly in cold water, drain, and let it sit for 10 minutes to soften. Squeeze lightly, pick out any bones, and tear it into bite-size shreds.
Soaking it too long washes out the flavor and makes a weak broth.
- 2
Slice the radish into thin squares and the leek on the diagonal. Beat the egg.
- 3
Heat the perilla oil in a pot over medium heat and sauté the pollock for 3 minutes until fragrant, then add the radish and garlic and sauté 1 minute more.
Sautéing the pollock well in oil is what turns the broth milky once the water goes in.
- 4
Pour in the water, bring to a boil, and boil for 10 minutes until the radish is translucent.
- 5
Season with soup soy sauce and salted shrimp, drizzle in the beaten egg, and once it sets into soft curds, add the leek and pepper and turn off the heat.
Substitutions
| Instead of | Use | How |
|---|---|---|
| dried pollock (bugeo) | 40 g dried yellow pollock (hwangtae) | Hwangtae is softer and milder. Use the same amount and the same steps. |
| perilla oil | 1/2 Tbsp toasted sesame oil | Sesame oil is stronger, so use half as much and lower the heat a little so it does not burn. |
| Korean radish | 1/3 block tofu (about 100 g) | Cube the tofu and add it 2 minutes before the egg. |
Storing leftovers
Each reheating breaks the egg into smaller bits and toughens the pollock. Cool and refrigerate for up to 2 days, and reheat only until it comes to a boil, then eat it hot. It is better not to freeze the finished soup; keep leftover dried pollock tightly sealed in its bag in the freezer so it does not go soft.
Serve with
Rice, kkakdugi (radish kimchi), and napa cabbage kimchi. The clear, savory soup goes best with crisp kkakdugi.
Making more or less
Allow 20 g of dried pollock per person. If you only add water when scaling up, the broth gets thin, so increase the pollock in the same ratio and keep the sauté time the same.
Questions
Why does my pollock soup taste fishy?
The dark membrane on the skin side and any under-dried pieces carry the fishy smell. Set aside thick skin pieces as you tear the fish, and season with salted shrimp rather than salt to soften the fishiness.
How do I make it more refreshing as a hangover soup?
Add a handful of soybean sprouts with the radish and cook them through, then slice in a Cheongyang chili at the end for a clean, spicy kick. Add 100 ml more water when using sprouts.
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