Bugeo Guk (Korean dried Pollack Soup)
From oliviajasonkim 12 years ago
- 30 to make
- Serves 4
We had ourselves a light and healthy bugeo guk (dried pollack soup) with our meal tonight. We have been holding off on this dish simply because it's a ripoff to buy at our local Korean market (we paid $13 for an 8 oz bag) and wanted to wait until our next trip to Chicago where we could buy some higher quality and less expensive Korean goods. Read more Anyways, we bought it in the end and the taste alone proved its worth. Just some quick info, the soup is known as "hangover soup" with many alcohol-loving Koreans seeking this out after a hard night of drinking (I used to be one of them). It has a light taste and the fish pieces have a soft and inviting texture that goes perfect with a bowl of rice and some refreshing side dishes. There are several variations but I included the basics down below. For complete recipe go to http://www.oliviajasonkim.com. ^^ See less
Ingredients
- 3, 4 cups bugeo (dried pollack),torn into strips shopping list
- 1/3 medium radish, thinly sliced shopping list
- 2, 3 green onions,chopped shopping list
- 9 oz soft or medium tofu shopping list
- 1 egg, lightly beaten shopping list
- 3 garlic, minced shopping list
- 2 tbsp soy sauce shopping list
- 1 tbsp sesame oil shopping list
- 1 tsp salt shopping list
- gochugaru (Korean red pepper flakes; optional) shopping list
- 2 cups beansprouts (optional) shopping list
How to make it
- 1.In a large pot, saute the minced garlic with the sesame oil and soy sauce for a few minutes. Add in the dried pollack and continue for 2-3 minutes.
- 2.Add water to the pot filling about an inch above the dried pollack (more if you prefer extra liquid). Boil for about 5 minutes and then add the sliced radish pieces. Simmer for about 10 minutes on medium heat.
- 3.Slowly add in the beaten egg swirling the soup at the same time to get a flaky consistency.
- 4.Add chopped green onions, cook for another minute or so. Season with salt.
- 5.Serve with rice and other side dishes.
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