Kongnamul Bukeo Guk (Bean Sprout Dried Pollock Soup)
A clear hangover soup made by simmering perilla oil-sautéed dried pollack with refreshing soybean sprouts.
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 →
This soup serves 2 to 3 people and is easily made with simple ingredients like dried pollack, soybean sprouts, and Korean radish. Seasoned dried pollack flesh is sautéed in perilla oil, then simmered in a rich broth to bring out a deep, savory flavor. Its clean, soothing taste settles the stomach, making it wonderful as a hangover cure or a great way to use up leftover dried pollack from the holidays.
- Servings
- 2–3 servings
- Difficulty
- Hard
- Spiciness
- Not spicy
Ingredients
Ingredients
- Dried pollack1 whole
- Soybean sprouts1 handful, 100 g
- Korean radish (mu)80 g
- Large green onion (daepa)a little
- Red chili pepper1
- Broth4 cups
- Perilla oil (or toasted sesame oil)1–2 tbsp
Seasoning
- Soup soy sauce (guk-ganjang)1 tbsp
- Minced garlic1/2 tbsp
- Salt1/2 tsp
- Ground black peppera little
Broth
- Water5 cups
- Dried pollack head
- Dried anchovies10
- Dried kelp (dasima)1 piece (10 cm square)
- Soak the dried pollack flesh in water until soft, then take it out and squeeze out the excess moisture; do not discard the soaking water, as it is great to use when making the broth.
Steps
1. One whole dried pollack.
2. Remove the head and bones, and tear the flesh into bite-sized pieces.
3. Prepare a handful of soybean sprouts, cut the Korean radish into bite-sized thin squares,
and slice the large green onion and red chili pepper diagonally.
4. Soak the dried pollack flesh in water until soft, then take it out and squeeze out the excess moisture.
Do not discard the soaking water; it is great to use when making the broth.
5. Put the dried pollack head and bones, dried anchovies, and dried kelp into the water and boil for about 10 minutes,
remove the kelp, and boil for about 10 more minutes to make the broth.
6. While the broth simmers, season the drained dried pollack flesh with soup soy sauce and minced garlic.
7. Drizzle in perilla oil or toasted sesame oil...
8. Add the dried pollack and Korean radish, and stir-fry until the pollack is cooked.
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9. Pour in the broth and bring to a boil over high heat.
10. Once the Korean radish turns translucent...
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11. Add the soybean sprouts and boil until cooked, then season with salt to taste.
12. Finally, add the large green onion, chili pepper, and ground black pepper, and boil for just a little longer.
Ppunwife's tips
- Depending on your taste, you can add gochugaru or spicy Cheongyang chili pepper to boil it spicy, or you can stir in beaten eggs at the very last step instead of soybean sprouts, which is also delicious.
FAQ
What should I do with the water used to soak the dried pollack?
The water contains the flavors drawn out from the dried pollack, so do not discard it; it is great to add when boiling the broth.
Can I use other ingredients instead of soybean sprouts?
If you do not have soybean sprouts, you can lightly beat an egg and drizzle it in at the very end of cooking, which is also very delicious.
What can I add if I want a spicy soup?
Depending on your preference, you can mix in gochugaru or add thinly sliced Cheongyang chili peppers to make it nice and spicy.
