Recipes

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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40 Comments:

  1. 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.

  2. 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?

  3. Dianasip Jakarta My profile page joined 12/13
    Posted December 7th, 2013 at 9:14 am | # |

    Thank you maangchi! i love all your recipe!

    Already done make this recipe!
    it turns out really well!
    i want to show you the picture if i can! LOL

    I amazed with the taste of the dried pollock after taste this soup…what a chewy and tasty dried fish! i love it, only 1 problem that i have…i make the portion too much for one person!
    :( so i can’t finish it all…although i already reduce the amout of the water

    and i also i used salt instead the fist sauce, but it turns out kinda plain :(

    but after all i kinda satisfied with the result and the taste! also practice makes perfect, right? ;)

  4. Mr. Kimchi Las Vegas My profile page joined 10/12
    Posted October 8th, 2012 at 4:42 pm | # |

    Just got all of the ingredients, going to make it tonight!
    I will take pictures for sure!

  5. Soygirl379 Sacramento, CA My profile page joined 2/11
    Posted May 22nd, 2011 at 10:13 pm | # |

    Someone added jalapeños and tofu to this soup and it was sooo good! Also one recipe from a Korean cook book coats the pollack strips with flour. Have you heard of this Maangchi?

  6. lyou4299 seoul, south korea My profile page joined 2/11
    Posted May 18th, 2011 at 6:28 am | # |

    Hi Maangchi! Thanks so much for this recipe. It’s one of my favorites since I moved to Korea. I just bought a bag of dried pollock to make it and I was wondering how to store the rest of the dried pollock once the bag has been opened. Would it keep fresher in the freezer?

  7. Lovekoreancooking batam island My profile page I'm a fan! joined 3/11
    Posted April 29th, 2011 at 9:53 am | # |

    Hi Maangchi!!
    I am so super wonder wif the taste of bugeoguk! Just seeing ur video, I can feel the smell of soup is so good! (drolling until now,lol). Cant wait to make it :)!!
    What I wanna ask is will it work perfect too if we use carrot instead of radish?
    Just bcoz our country is a tropical place, we dun hv four seasons, so most of the people here dun hv to drink soju or wine. Im just curious that too often eating radish, does it affect for our healthy? Seems radish is a cold vegetable.

    • Maangchi New York City My profile page joined 8/08
      Posted April 29th, 2011 at 10:23 am | # |

      Yes, this soup is very delicious! ” will it work perfect too if we use carrot instead of radish?” no, you need radish or daikon. Radish and dried pollack are main ingredients for this soup.

  8. docpark US My profile page joined 5/10
    Posted January 23rd, 2011 at 10:42 am | # |

    Just made this for breakfast. It was amazing. Thank you for your work. It reminds me of the time I had gone drinking with my cousins in Korea and sweating out our hangovers with a sauna and some bugeoguk.

    Link to picture here http://fishism.org/2011/01/23/bugeoguk/

  9. delanaly Lawrence, KS My profile page joined 8/10
    Posted September 6th, 2010 at 8:26 pm | # |

    We made this tonight and it is DELICIOUS! I will be taking some to work tomorrow for lunch, too. I love your website, Maangchi, thank you for sharing your recipes!

  10. Marisol Malaysia My profile page joined 8/10
    Posted August 30th, 2010 at 1:40 am | # |

    I love this soup so much and often cook for my husband and friend all the time.Thanks for sharing this soup with me.

    • Maangchi New York City My profile page joined 8/08
      Posted August 31st, 2010 at 10:37 am | # |

      I’m glad to hear that you enjoy the recipe! cool!

    • Marisol Malaysia My profile page joined 8/10
      Posted September 10th, 2010 at 10:03 am | # |

      Dear Maangchi, please tell me how do I know the dried pollock fish is not in good condition. In Sabah (Malaysia)my hometown here we have limited korean grocery shop and I would like to learn how to differentiate the unsatisfied condition of the dried pollock fish.

  11. LuccaQ Buffalo,NY My profile page joined 6/10
    Posted July 4th, 2010 at 8:17 am | # |

    Mmmm so tasty. You’re right the smell in the house while cooking this is great! I don’t like to have my cat in the kitchen while cooking but he won’t leave when I make this! I love radish so I put some extra in. I also love spicy food so sometimes I add green chili at the end or even ground black pepper.

    • Maangchi New York City My profile page joined 8/08
      Posted July 4th, 2010 at 11:01 am | # |

      “I don’t like to have my cat in the kitchen while cooking but he won’t leave when I make this!” : ) cute!

  12. Daryl Namhae, South Korea My profile page I'm a fan! joined 10/08
    Posted June 28th, 2010 at 6:10 am | # |

    Hi Maangchi!

    I love dried pollock soup – I eat it all the time but I just can’t seem to make it well. I know it’s such a simple recipe but it always tastes a bit greasy and flavourless. I keep going back to the packets of instant soup but I really want to make my own – what am I doing wrong?

    • Maangchi New York City My profile page joined 8/08
      Posted June 28th, 2010 at 6:21 am | # |

      “it always tastes a bit greasy and flavourless” no problem!
      When you stir fry dried pollack strips, use less sesame oil,then the soup won’t be greasy. It doesn’t have much flavour? Then add more dried pollack strips.

  13. ellalee NZL My profile page joined 6/10
    Posted June 27th, 2010 at 1:05 pm | # |

    hello maangchi~
    i’m new to your recipes site but i love all your recipes here!
    i’m glad that i found your website =D
    i can cook more yummy food now !
    thank you =)

  14. tarragonoxide My profile page joined 2/10
    Posted June 20th, 2010 at 11:37 pm | # |

    my mom gave me half of a bag of dried pollack she got today (she uses it as an addition to her chinese stocks) so i’ll be making this in the near future!

    i see you mincing garlic a lot of the time, if not all the time, so let me share a tip with you i learned from Joanne Weir: to mince garlic really finely, first mince it with the back of your knife (i.e. turn your knife upside down), then mince it with the blade of your knife. hope this helps.

  15. chungshine Hinsdale, Illinois My profile page joined 3/10
    Posted June 8th, 2010 at 1:16 pm | # |

    Hi Maangchi! I love going through your website and making all the delicious dishes. I have a question about cutting radish. While I was watching your recent video for the pollack soup, you mentioned (in text) that you cut the radish and throw the inside part away. Why is that? I usually just cut the entire radish, but I am wondering if the outside is the tastier part. Please explain.

    Thank you so much and looking forward to watching more videos!

    Jennifer

    • Maangchi New York City My profile page joined 8/08
      Posted June 8th, 2010 at 5:01 pm | # |

      Jennifer,
      If your radish is fresh and good, you don’t have to throw away anything. The radish I used for the video was not fresh because I kept it in the fridge for more than 10 days.

      I’m copying and pasting the answer that I gave for my another reader here.
      “Yes, I found the inside of the radish that I used in the video was not good but the outside was ok. I still can use the inside but the texture of radish will turn out bad like chewing sponge if I use it in soup. Outside of the radish was ok, so I used only outside part.”

  16. osk1104 South korea (in kunsan) My profile page joined 4/10
    Posted June 7th, 2010 at 10:50 am | # |

    hello! maangchi.
    this is seung keun who is from south korea in gunsan.
    how have you been? I have been fine well.
    well, maangchi! actually,I need your help that will be my dream in the future. it is just small things as this connetion each other. I know you have done lots of activities as having special topic for korean foods. I think this is culture in the world. that is why I will give you some kind of information like custom of foods from korea including
    points of each area. I will do this with person who is the expert in korea. I hope you will be more professional and famous in the world.
    I respect you because have done this job that nobody try before.
    cheers.

  17. NachoM Chile! My profile page joined 6/10
    Posted June 6th, 2010 at 2:00 pm | # |

    MAANGCHIII! i’ve been following you since the first kimchi recipe.. but ive never signed up.. (little idiot D: lol ) i love your recipes! Im from chile, and sometimes is hard to find some supplies! T__T
    ive just made this niceee soup! yum yum
    hugs from Chile!

    • Maangchi New York City My profile page joined 8/08
      Posted June 7th, 2010 at 8:17 am | # |

      I know most of my readers cook my recipes quietly. But I know they like my recipes and like me! That’s cool enough.

  18. hihikatamari My profile page joined 5/10
    Posted June 6th, 2010 at 2:44 am | # |

    Maangchi, I have a question, why do you throw away the middle of the radish in the video? Was the middle of the radish gone bad or should we throw away the middle of the radish when we cooking this dish?

    • Maangchi New York City My profile page joined 8/08
      Posted June 7th, 2010 at 8:25 am | # |

      Yes, I found the inside of the radish that I used in the video was not good but the outside was ok. I still can use the inside but the texture of radish will turn out bad like chewing sponge if I use it in soup. Outside of the radish was ok, so I used only outside part. : )

  19. Brigitte Montreal,Canada My profile page I'm a fan! joined 1/10
    Posted June 5th, 2010 at 9:13 pm | # |

    Maangchi,after watching this video,when my parents lived together,I remember now when my mom used to make this for me!Its so good!I think Im gonna make it tomorow and send you the picture:D

    • Maangchi New York City My profile page joined 8/08
      Posted June 7th, 2010 at 8:27 am | # |

      nice, you love soup! You made baechu doenjangguk for your family and got lots of compliments a few months ago.

  20. korea4me South Korea My profile page I'm a fan! joined 10/09
    Posted June 5th, 2010 at 9:12 pm | # |

    I love your hangover story. Very entertaining. LOL xxx

  21. nickaegis Malaysia (currently living in Russia) My profile page joined 6/10
    Posted June 5th, 2010 at 1:50 pm | # |

    Had my dinner with this recipe, and its Yummylicious!
    But, I’m a bit hesitant to say if its the same bugeoguk, thats because I didnt use bugeo, but dried squid instead. After reading this recipe and seeing the video this morning, well, I get a litte excited and rushed to my nearest grocery store to buy all the necessary ingredients, everything was perfect except they run out of radish and didnt have dried pollock. To be honest, I searched for dried pollock at the dried food section for around 20 minutes and then spend around 10 minutes figuring how am I going to make bugeoguk without it. I never had it before, so its kinda hard to imagine substitute. In the end, I took the dried squid and some carrots for radish substitue. During my childhood, I used to call radish as white carrot. All the rest, I follow religiously with an addition of some ginger (I love ginger) and at last, with such wonderful recipe, my soup turned out great! It tasted delicious and I get a hint of wine, like when my mother used to cook crab soup or chicken soup, she always add some cooking wine. Hot soup with rice and some kimchi, mmhmmmmm!
    I believe the original one will taste much much MUCH delicious!

  22. Sylvia My profile page I'm a fan! joined 9/08
    Posted June 5th, 2010 at 7:50 am | # |

    I could use some of this soup today :)
    I can’t wait to try this one, I love beef and radish soup and this looks just as easy and delicious.


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