Spicy Bugeo Haejang Guk (Dried Pollack Hangover Soup)
A spicy and savory hangover soup for 2 to 3 servings, simmered with dried pollock sheets, soybean sprouts, and Korean radish.
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 refreshing soup is brewed using a rich broth made from the trimmings of dried pollock sheets, combined with Korean radish and soybean sprouts. Chili oil made by stir-frying gochugaru in perilla oil adds a spicy kick, making it great for soothing the stomach after drinking.
- Servings
- 2–3 servings
- Difficulty
- Medium
- Spiciness
- Spicy
Ingredients
Ingredients
- Dried pollock sheets (or dried pollack strips (hwangtae-po))
- Korean radish (mu)100 g
- Soybean sprouts150 g
- Large green onion (daepa)1/2 stalk
- Cheongyang chili pepper (hot green chili)2
- Perilla oil (or toasted sesame oil)3 tbsp
- Gochugaru (Korean chili flakes)1 1/2 tbsp
Pollock Seasoning
- Soup soy sauce (guk-ganjang)1 tsp
- Salt1/2 tsp
- Minced garlic1 tbsp
- Mirin (cooking rice wine)1 tbsp
Pollock Broth
- Water7 cups
- Dried pollack head
- Dried soup anchovies10
- Dried kelp (dasima)2 pieces (5 cm square)
Seasoning
- Soup soy sauce (guk-ganjang)1 tbsp
- Salt1/2 tsp
- Ground black peppera little
- You can also add tofu or mushrooms if you have them.
- Rinsing the dried pollock sheets once under running water softens them, making it easy to debone and separate the meat. After removing fine bones and finishing the prep, you get about 50g. Keep this in mind if you are using pre-shredded dried pollock.
- It is also delicious if you season with saeujeot (salted fermented shrimp) instead of soup soy sauce and salt.
Steps
Prepare the dried pollock
Remove the head, fins, and skin from the dried pollock sheets.
Cut out the large bones with scissors as well, and use all of them when making the broth.
Rinsing it once under running water softens it, making it easier to pull off the meat. Pick out the fine bones as you clean it.
Once you finish prepping like this, you will have about 50g. Keep this in mind if using pre-shredded dried pollock.
Season the pollock
Pour about 1 cup of water over the prepped pollock meat to soften it, gently squeeze out excess moisture, then add the seasonings and toss well.
Do not throw away the water used to soak the pollock; save it to use in the broth.
Make broth and slice ingredients
Add the pollock head, along with the bones and skin left over from prepping, dried soup anchovies, dried kelp, and 7 cups of water, then boil until reduced to 5 cups of broth.
Cut the Korean radish into bite-sized thin squares, and slice the large green onion and Cheongyang chili peppers.
Boil the soup
Heat perilla oil in a heated pan, add gochugaru, and stir-fry briefly to bring out the aroma.
Add the radish and pollock, then stir-fry thoroughly to coat them in the chili oil.
Pour in all the broth and bring to a rolling boil; once the radish is cooked through, add the soybean sprouts and season with salt and soup soy sauce. It is also delicious if seasoned with saeujeot (salted fermented shrimp) instead of soup soy sauce and salt.
Once all the ingredients are tender and the flavors have melded into the broth, add the large green onion, Cheongyang chili peppers, and a bit of ground black pepper, then simmer briefly to finish.
Ppunwife's tips
- The pollock heads and scraps left over from prepping make great broth ingredients. You can get a much deeper broth than when boiling with just pre-shredded pollock.
- Do not throw away the water used to soak the pollock; use it in the broth.
FAQ
Can I use store-bought shredded dried pollock instead of whole dried pollock sheets?
If you are using store-bought shredded dried pollock, prepare about 50g based on trimmed weight.
Can I season with saeujeot instead of soup soy sauce and salt?
Seasoning with saeujeot (salted fermented shrimp) instead of soup soy sauce and salt also yields a clean and delicious broth.
Are there other ingredients that go well besides the basics?
Adding tofu or mushrooms to boil together also pairs very nicely to suit your taste.
Can I substitute toasted sesame oil if I do not have perilla oil?
You can stir-fry using the same amount of toasted sesame oil instead of perilla oil.
