Refreshing Bugeo Kimchi Guk (Dried Pollock Kimchi Soup)
A refreshing, spicy hangover soup made by simmering aged sour kimchi and soybean sprouts in rich dried pollack broth.
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 dish is made by simmering aged sour kimchi and soybean sprouts in a rich broth brewed from leftover holiday dried pollack trimmings that have been crisped in an air fryer. Seasoned dried pollack flesh, kimchi brine, and salted fermented shrimp come together for a wonderfully refreshing and spicy flavor.
- Servings
- 4–5 servings
- Difficulty
- Easy
- Spiciness
- Spicy
Ingredients
Ingredients
- Dried pollack (or dried yellow pollack (hwangtae))1 whole
- Aged sour kimchi200 g
- Soybean sprouts200 g
- Large green onion (daepa)1/2 stalk
- Cheongyang chili pepper (hot green chili)1
- Broth8 cups
- Kimchi brine4 tbsp
Seasoning
- Gochugaru (Korean chili flakes)1 tbsp
- Minced garlic1/2 tbsp
- Salted fermented shrimp (saeujeot)1 tbsp
- Salta little
- Dried pollack is completely dry, so moistening it lightly under running water softens it up and makes it much easier to prep.
- Roast the dried pollack trimmings in an air fryer and simmer them with dried anchovies and dried kelp for about 20 minutes to make the broth.
- Gently massage the dried pollack flesh with 1 tbsp soup soy sauce and 1 tbsp mirin to season it.
Steps
Prepare the dried pollack
Dried pollack is completely dry, so moistening it under running water to soften it makes it much easier to prep.
Separate the head, fins, skin, and bones.
Tear the flesh into bite-sized pieces.
Roasting the leftover dried pollack trimmings in an air fryer until crisp removes any off-flavors and makes the broth much richer and more refreshing.
Add dried anchovies and dried kelp (dasima) as well, and simmer gently for about 20 minutes to brew the broth.
Along with the prepped dried pollack, the ingredients that go into this kimchi soup are soybean sprouts, aged sour kimchi, large green onion, and Cheongyang chili pepper.
Just as adding kimchi brine makes kimchi stew taste wonderfully refreshing, adding a bit to this kimchi soup makes it delicious.
Gently massage the dried pollack flesh with 1 tbsp soup soy sauce (guk-ganjang) and 1 tbsp mirin (cooking rice wine) to pre-season it.
Slice the ingredients
Cut the aged sour kimchi, large green onion, and Cheongyang chili pepper into bite-sized pieces.
Simmer
Pour 8 cups of the prepared broth into a pot, and once it comes to a rolling boil, add the kimchi and...
Add the dried pollack as well.
Add 1/2 tbsp minced garlic, 1 tbsp salted fermented shrimp (saeujeot), and 4 tbsp kimchi brine, then bring to a boil.
Once the seasonings blend into the broth and the kimchi is tender...
Add the soybean sprouts and 1 tbsp gochugaru (Korean chili flakes), then simmer until the raw bean smell disappears.
Finish by adding the large green onion and Cheongyang chili pepper, then boiling briefly.
Serve
The broth lets the presence of the dried pollack truly shine through the soybean sprout kimchi soup.
You can taste two to three times the refreshing depth.
If you have leftover dried pollack from the holidays, brew a deep broth with it and make this kimchi soup.
It delivers an indescribably refreshing explosion of flavor.
Even if you have not had a drop of alcohol, it settles your stomach and naturally cures any fatigue.
Ppunwife's tips
- Dried pollack is completely dry, so moistening it under running water to soften it makes it much easier to prep.
- Roasting the trimmings from the dried pollack in an air fryer until crisp removes off-odors and makes the broth much richer and more refreshing.
- Just as adding kimchi brine makes kimchi stew taste refreshing, adding a bit to kimchi soup makes it delicious.
FAQ
How can I use dried pollack trimmings in broth?
Roasting the head, fins, and skin in an air fryer until crisp removes any off-flavors; simmering them with dried anchovies and dried kelp for about 20 minutes yields a rich, refreshing broth.
How do you prep bone-dry dried pollack?
Moisten it lightly under running water to soften it, then remove the head, fins, skin, and bones, and tear the meat into bite-sized pieces for easy handling.
What is the secret to a more refreshing broth flavor?
Adding 4 tbsp of kimchi brine along with the aged sour kimchi gives the broth a much cleaner, deeper flavor.
