Bugeoguk (Korean Dried Pollock Soup)
Bugeoguk is a comforting Korean soup made by stir-frying dried pollock in sesame oil for savory depth, then simmering it with radish and anchovy-kelp broth for a clean, refreshing taste. A beaten egg swirled in at the end gives a soft finish that soothes the stomach.
Ingredients
Main
- Dried pollock2 handfuls
- Korean radishas needed
- Egg1
- Anchovy & kelp broth6 cups
- Green onionA pinch
Seasoning
- Sesame oil1 tbsp
- Minced garlic1/2 tbsp
- Tuna sauce1 tbsp
- Salted shrimp1 tbsp
Directions
- 1
Cut the radish into bite-size pieces and thinly slice the green onion.
- 2
Briefly soak the dried pollock in water, squeeze out the moisture, then stir-fry it in a pan with 1 tbsp sesame oil and 1 tbsp tuna sauce.
- 3
Add the sliced radish and stir-fry together.
- 4
Pour in 6 cups of anchovy-kelp broth.
- 5
Add 1/2 tbsp minced garlic.
- 6
Add 1 tbsp salted shrimp and boil vigorously so the flavor of the radish and pollock releases into the broth.
- 7
When the radish is cooked and the soup is nearly done, beat 1 egg and pour it in a circular motion. Do not stir; leave it as it is.
- 8
Add the green onion and boil once more to finish. Adding the egg at the end and cooking it only briefly keeps it soft. Add pepper to taste, and adjust the seasoning with salt if needed.
- 9
The hot, refreshing bugeoguk is ready to serve.
Tips
Add the egg only when the soup is nearly done and cook it briefly so it stays soft; don't stir after pouring it in, so the broth stays clear. Season with salted shrimp and adjust with salt if it needs more.