Korean🥣 Soups & stews

Bugeoguk (Dried Pollock Soup)

Name: Bugeoguk (Dried Pollock Soup)
Total time: 25 min
Yield: 2 servings
Cuisine: Korean
Ingredients: 60 g dried pollock; 8 oz Korean radish; 1/3 packs soft tofu; 4 garlic cloves; 2 tsp sesame oil; 6 cups water; 1 tbsp fish sauce; 2 eggs; ~2 stalks green onion

⏱ 25 min🍽 Serves 2

A delicious, savory, and satisfying soup made with dried pollock. The dried fish, processed through winter freezing and thawing cycles, has a flaky, spongy texture. Considered a nutritious and wholesome dish in Korean cuisine, often served as a hangover cure.

High-proteinLow-cal

Adapted from a video by Maangchi

Bugeoguk (Dried pollock soup: 북어국)

Watch on YouTube

Ingredients

dried pollock60 g
Korean radish8 oz
soft tofu1/3 packs
garlic cloves4
sesame oil2 tsp
water6 cups
fish sauce1 tbsp
eggs2
green onionto taste~2 stalksest.

Steps

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1
Prepare about 60 grams of dried pollock by separating the flesh from bones and head. Tear the pollock flesh into thin, fine pieces.
2
Slice the Korean radish thinly, keeping the skin on if desired, to measure about 8 ounces.
3
Cut the soft tofu into cubes (using about one-third of a package). Mince 4 garlic cloves, cut green onion into sections, and beat 2 eggs in a separate bowl.
4
Heat the pollock pieces in a pot with 2 teaspoons of sesame oil over medium heat. Stir-fry for about 2 minutes until the fish turns light brown.
5
Add 6 cups of water, the radish slices, and minced garlic to the pot. Cover and bring to a boil for about 15 minutes.
6
Check that the soup is bubbling well and the radish looks translucent. Add 1 tablespoon of fish sauce.
7
Add the tofu cubes and green onion to the soup. Gently pour in the beaten egg mixture to create egg ribbons. Cover briefly and then stir gently to combine.
8
Ladle the soup into bowls and serve hot with rice and kimchi on the side.

Bugeoguk (Dried Pollock Soup)

Ingredients

Steps

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