Bukeo Guk (Dried Pollock Soup)
A refreshing and satisfying breakfast hangover soup for 3 to 4 servings, made by stir-frying dried pollock and radish before simmering them thoroughly.
Translated from Korean by AI and not yet checked by a native speaker. Amounts and numbers are taken directly from the original recipe. Read the Korean original →
Using broth brewed from the dried pollock head and bones creates a deep, clean soup flavor. Seasoning the shredded pollock meat first and stir-frying it with radish in perilla oil brings out even more rich umami. It gently settles your stomach, making it perfect for a hangover cure or a hearty breakfast.
- Servings
- 3–4 servings
- Difficulty
- Medium
- Spiciness
- Not spicy
Ingredients
Ingredients
- Dried pollack1 whole
- Korean radish (mu)1 piece, 80 g (one piece, 1.5 cm thick)
- Large green onion (daepa)1/2 stalk
- Red chili pepper1
- Egg1
- Broth6 cups
Seasoning
- Perilla oil (or toasted sesame oil)1 tbsp
- Minced garlic0.5 tbsp
- Soup soy sauce (guk-ganjang)1 tbsp
- Salt0.5 tsp
- Ground black peppera little
Broth
- Water7 cups
- Dried pollack head
- Bones
- Dried anchovies1 handful
- Dried kelp (dasima)4 sheets (5 cm square)
- Separate the head, flesh, and bones from the dried pollack, place the pollack flesh and dried kelp together into 7 cups of water, and then take out only the pollack flesh and squeeze out the moisture.
Steps
1. Separate the head, flesh, and bones from the dried pollack. Put the pollack flesh and dried kelp into 7 cups of water...
After a moment, take out only the pollack flesh and squeeze out the moisture. (Leave the dried kelp as it is to steep.)
2. Add the pollack head, bones, and a handful of dried anchovies to the water steeped with dried kelp and bring to a boil.
Once it begins to boil, remove the dried kelp, simmer for about 10 minutes more, and strain the solids through a sieve.
(Do not throw away dried fish scraps or chicken bones; use them when making broth.)
3. Here are the soaked dried pollack flesh and thinly sliced Korean radish. Diagonally slice the large green onion and red chili pepper.
Beat one egg and set it aside.
4. Season the dried pollack with 1 tbsp soup soy sauce and 0.5 tsp minced garlic.
(When cooking soup, seasoning the main ingredient beforehand and stir-frying it before boiling adds rich flavor.)
5. Heat perilla oil or toasted sesame oil in a pot, add the radish and dried pollack, and stir-fry them.
Stir-fry over medium heat so the pollack does not burn.
6. Pour in the prepared broth and bring to a boil over high heat.
7. Once the broth boils, lower the heat slightly and skim off any foam that rises.
Simmer thoroughly so the dried pollack infuses fully into the broth.
8. Season with salt and ground black pepper, then add the large green onion and red chili pepper...
10
9. Pour the beaten egg in a circle around the broth and bring it to a brief boil.
10. Once the egg is cooked through, it is done.
Ppunwife's tips
- Do not throw away bones from dried seafood or chicken; use them when making broth.
- When making soup, seasoning the main ingredient first and stir-frying it before boiling brings out rich umami.
- Try adding gochugaru (Korean chili flakes) or Cheongyang chili pepper (hot green chili) to your taste when cooking.
FAQ
Is there a secret to getting deeper umami flavor?
If you pre-season the dried pollack meat with soup soy sauce and minced garlic and stir-fry it in oil before boiling, the umami flavor of the broth becomes much richer.
What should I add if I want it spicy?
To suit your taste, you can simmer it with added gochugaru (Korean chili flakes) or thinly sliced Cheongyang chili pepper (hot green chili) for a spicy, refreshing broth.
Can I use a different oil if I do not have perilla oil?
You can stir-fry the radish and dried pollack in toasted sesame oil instead of perilla oil to bring out a rich, savory aroma.
