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Dried pollock soup

Bugeoguk 북어국

Bugeoguk is made with dried pollock strips and radish. The soup is  known as hangover cure soup among Koreans. You don’t need many ingredients to make this soup.

Good quality dried pollock is made when it’s dried  by the wind from the sea. When it’s totally dried, the fish turns very hard like a wooden stick. : ) When it’s cooked, the fish meat has a unique taste which is not only chewy, but also soft at the same time! Delicious flavor and taste from the dried pollack meets sweet radish! What will happen? Delicious!

If you make this soup early in the morning for your husband or wife (^^) who are suffering from a severe hangover, you will get lots of credit from him or her.

“Hey, here is some soup for you!  Have some and be yourself again, for God’s sake!”

Some may ask: “Maangchi, I’m sober, can I still have this soup?” lol, of course! You don’t have to have a hangover to eat this soup. I’m sure I will get emails about this unless I make it clear right now.

Another benefit of this soup is that you can fill your stomach with this and a little bit of rice and it will help you control your weight.

Ingredients (for 2 servings)

2 oz (60 grams) dried shredded pollock, radish, garlic, fish sauce (or salt), water, green onion, sesame oil, egg, and water

Directions

  1. Take 2 oz (60 grams) of dried and shredded pollock from a package and tear each strip into thin pieces by hand. They should be about 2 ½ inch long (6 cm).
    *tip: 1 package of dried shredded pollock that I use in the video weighs 150 grams (about 5 oz), so you could make 5-6 servings with 1 package.

  2. Peel a radish and slice it into small pieces (2 x 3 inch and 1/8 inch thick) to make 2 cups’ worth.
  3. Slice 2 stalks of green onions. Mince 4 cloves of garlic. Beat 1 egg in a small bowl with a fork. Set them all aside.
  4. Heat up a pot and add 1 tbs sesame oil.
  5. Add the dried pollock strips and the minced garlic to the pot and stir it for 30 seconds with a wooden spoon.
  6. Add 7 cups of water and the radish.
  7. Close the lid and boil for 20 minutes over high heat.
  8. 20 minutes later, open the lid and add 2 tbs fish sauce.
  9. Lower the heat to medium-low and simmer for 2-3 minutes.
  10. Open the lid and pour the beaten egg into the boiling soup.
    *tip: Don’t stir the soup until the beaten egg is cooked and floating.
  11. Turn the heat off and add the green onion.
  12. Stir it with a ladle so the green onion is cooked a little by the boiling soup.

Serve with rice and  side dishes including kimchi.

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42 Comments:

  1. sophiaPward My profile page joined 5/15
    Posted May 31st, 2015 at 4:24 pm | # |

    Aslo if you could include the calories from fat (not the calorie count, just the calories from fat) I would appreciate that! Love this site!!!

  2. sophiaPward My profile page joined 5/15
    Posted May 31st, 2015 at 4:17 pm | # |

    How much does this dish cost to make? I would really appreciate the prices being included in the information :)

  3. dancingwithkoreanfoodinmymouth sedatedbykoreanfood My profile page joined 1/14
    Posted January 27th, 2014 at 6:10 pm | # |

    Aloha 이모,

    If I substituted dried pollock with raw instead how would the soup differ?

    • Maangchi New York City My profile page joined 8/08
      Posted January 28th, 2014 at 8:36 am | # |

      You need dried pollock to make bug-eo-guk. Fresh pollock has a different recipe. I will post it someday.

  4. dancingwithkoreanfoodinmymouth sedatedbykoreanfood My profile page joined 1/14
    Posted January 27th, 2014 at 6:14 am | # |

    Aloha 이모,

    If I don’t have dried pollock but raw instead, how would the taste of the soup differ if I cooked it the the same way?

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