Spicy Bugeo Haejang Guk (Dried Pollack Hangover Soup)
A spicy soup for 2 to 3 servings made by simmering soybean sprouts and dried pollack stir-fried in chili oil.
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 spicy soup is simmered in a rich base broth made from dried pollack head, dried anchovies, and dried kelp, combined with fragrant chili oil. Crispy soybean sprouts and refreshing Korean radish make it both spicy and clean-tasting, making it perfect for soothing your stomach the day after drinking.
- Servings
- 2–3 servings
- Difficulty
- Medium
- Spiciness
- Spicy
Ingredients
Ingredients
- Dried pollack1 whole
- Soybean sprouts1 handful, 100 g
- Korean radish (mu)80 g
- Cheongyang chili pepper (hot green chili)2
- Large green onion (daepa)a little
- Red chili pepper1
- Broth5 cups
- Perilla oil (or toasted sesame oil)3 tbsp
- Gochugaru (Korean chili flakes)2 tbsp
Seasoning
- Soup soy sauce (guk-ganjang)1 tbsp
- Mirin (cooking rice wine)1 tbsp
- Minced garlic1/2 tbsp
- Salt1/2 tbsp
- Ground black peppera little
Broth
- Water6 cups
- Dried pollack head
- Dried anchovies10
- Dried kelp (dasima)1 piece (10 cm square)
- You can use either whole dried pollack (bugeopo) or yellow dried pollack (hwangtaepo).
- Briefly soak the shredded pollack meat in the water meant for the broth, then squeeze out the moisture.
Steps
1. Take 1 whole dried pollack (bugeopo or hwangtaepo) and separate the head, fins, and bones...
2. Put the pollack head, remaining trimmings (excluding the meat), dried anchovies, and dried kelp into a pot and boil for about 20 minutes to make the broth.
3. The shredded pollack meat comes to about a handful and a half. Briefly soak the pollack meat in the water meant for making the broth and squeeze out the moisture.
Prepare the vegetables: thinly square-sliced Korean radish, soybean sprouts, diagonally sliced Cheongyang chili peppers, red chili pepper, and large green onion...
4. Drizzle perilla oil (or toasted sesame oil) in a heated pan and add gochugaru to make chili oil without burning it.
5. Add the pollack meat and Korean radish, and stir-fry briskly...
6. Pour in the broth...
7. Boil until the Korean radish is tender.
8. Lightly season with soup soy sauce.
10
9. Add the soybean sprouts, chili peppers, large green onion, and minced garlic, and boil until the soybean sprouts are cooked through...
10. Season to taste with a little salt, and finish with ground black pepper.
Ppunwife's tips
- Drizzle perilla oil (or toasted sesame oil) in a heated pan and add gochugaru to make chili oil without burning it.
FAQ
Can I use hwangtae instead of bugeo?
Yes, the recipe notes that you can use either whole dried pollack (bugeopo) or yellow dried pollack (hwangtaepo).
How should I prep the pollack meat?
Remove the bones and fins, soak the meat briefly in the water you will use for making broth, and squeeze out the excess moisture before using.
Is it okay to use toasted sesame oil instead of perilla oil?
Yes, you can choose either perilla oil or toasted sesame oil when making the chili oil.
