Refreshing Bukeo Miyeok Guk (Seaweed Soup with Dried Pollock)
A refreshing soup made by stir-frying dried pollock and seaweed in toasted sesame oil, adding water, and simmering 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 →
A soup dish for 2 to 3 servings made by stir-frying dried pollock and soaked seaweed in toasted sesame oil, then simmering over gentle heat. You can use the soaking water from the dried pollock or dried kelp broth to bring out a deep, savory umami.
- Servings
- 2–3 servings
- Cook time
- 20 minprep not included
- Difficulty
- Medium
- Spiciness
- Not spicy
Ingredients
Ingredients
- Dried pollock strips20 g
- Dried seaweed (miyeok)10 g
- Toasted sesame oil2 tbsp
- Water5 cups
Seasoning
- Soup soy sauce (guk-ganjang)1 tbsp
- Salt1 tsp
- Place 10g of dried seaweed (miyeok) in cold water and soak for about 30 minutes. Packaged seaweed usually rehydrates well in about 30 minutes, but you can adjust the soaking time according to the instructions on the package.
- I trimmed the bones and fins from one whole dried pollock, removed the flesh, and tore it into thin strips. If you bought dried pollock strips, you can prepare about 20g. Submerge in water, and once softened, take it out and squeeze out the moisture.
- For the water used here, you can pour in water soaked with dried kelp (dasima) for over 30 minutes, or add plain water and dried kelp together, simmer until the soup is done, and remove the dried kelp at the end. For the kelp water, soak 1 piece of dried kelp (10 cm square) in 5 cups of water.
Steps
1. Place 10g of dried seaweed (miyeok) in cold water and soak for about 30 minutes.
Packaged seaweed usually rehydrates well in about 30 minutes, but you can adjust the soaking time according to the instructions on the package.
2. Squeeze the moisture from the soaked seaweed and cut into bite-sized lengths.
3. I trimmed the bones and fins from one whole dried pollock, removed the flesh, and tore it into thin strips.
If you bought dried pollock strips, you can prepare about 20g.
Submerge in water, and once softened, take it out and squeeze out the moisture.
Do not discard the pollock soaking water; it is good to use in the soup.
4. Heat toasted sesame oil in a heated pan and add the dried pollock to stir-fry.
Once the dried pollock flesh cooks and curls up...
5. Add the seaweed as well and stir-fry until softened.
6. Pour in 5 cups of water, including the pollock soaking water.
For the water used here, you can pour in water soaked with dried kelp (dasima) for over 30 minutes, or add plain water and dried kelp together,
simmer until the seaweed soup is done, and remove the dried kelp at the end.
For the kelp water, soak 1 piece of dried kelp (10 cm square) in 5 cups of water.
7. Add soup soy sauce (guk-ganjang), and once the broth begins to boil, simmer over gentle heat for about 10 minutes.
8. Add salt (coarse sea salt or fine salt) to season, and simmer for more than 10 minutes longer.
The bukeo miyeok guk is complete.
Ppunwife's tips
- Do not discard the pollock soaking water; it is good to use in the soup.
FAQ
What should I do with the water left over from soaking the dried pollock?
If you do not throw it away and pour it into the broth to boil, you can produce a much deeper flavor.
Can I use store-bought dried pollock strips instead of whole dried pollock?
You can prepare about 20g of store-bought dried pollock strips instead of whole dried pollock to cook.
Is there anything to keep in mind when boiling with dried kelp?
You can soak it in cold water for over 30 minutes, or add it to plain water from the beginning, simmer together, and take it out when the soup is finished.
