Dried pollock soup

Bugeoguk 북어국

Bugeoguk is a delicious, savory, satisfying soup made with dried pollock. The best dried pollock is dried by the wind from the sea, which is called Hwangtae (황태). The fish are caught in the cold wintertime and hung out to dry. The fish dries out in the brisk ocean breeze and as the temperatures change from daytime to nighttime they freeze and thaw out the fish over and over. When it’s finally fully dried it has a unique texture that’s both flaky and spongy.

We use this fish in many dishes, but among all the recipes made with dried pollock, this soup is the most common and eaten in Koreans’ everyday meals. It’s considered to be a soup with a lot of health benefits that can boost your energy, is anti-toxic, anti-diabetes, anti-cancer, can beat high cholesterol and cure your hangover.

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If you make this soup early in the morning for your husband or wife who is suffering from a severe hangover, you will get lots of credit.

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

Ingredients (for 2 servings)

  • 2 ounces (60 grams) shredded dried pollock
  • 8 ounces peeled Korean radish or daikon, sliced thinly into bite size pieces
  • 2 teaspoons sesame oil
  • 4 garlic cloves, minced
  • 1 tablespoon fish sauce (or salt to your taste)
  • 5 ounces of medium firm tofu (about 1 cup), cut into ½ inch cubes
  • 2 green onions, cut diagonally into bite size pieces
  • 2 eggs, beaten

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Directions

  1. Tear each strip of pollock into thin pieces about 2½ inches long, by hand.
  2. Heat up a heavy bottomed pot over medium high heat. Add the pollock and sesame oil and stir 2 to 3 minutes with a wooden spoon until the pollock turns light brown and fragrant.bugeoguk (Korean dried pollock soup: 북어국)
  3. Add water, radish, and garlic. Cover and cook for 15 to 17 minutes over medium high heat until the radish turns translucent.bugeoguk (Korean dried pollock soup: 북어국)
  4. Stir in fish sauce and taste the soup. Add a little bit salt to your taste if you like. Add the tofu and green onion and gently pour the beaten egg into the boiling soup. Pour the egg all over the soup but don’t mix in in. Let it cook on top so we get strands and chunks of cooked egg.bugeoguk (Korean dried pollock soup: 북어국)
  5. Cover and cook for 3 to 5 minutes until the egg is cooked.bugeoguk (Korean dried pollock soup: 북어국)
  6. Remove from the heat and stir. Ladle soup into serving bowls and serve right away with rice, kimchi, and more side dishes if you desire.bugeoguk (Korean dried pollock soup: 북어국)

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52 Comments:

  1. stella07 malaysia joined 5/19 & has 1 comment

    Its nice to meet you Maangchi!

    I got an asthma, do you have any suggestion which korean soups that suitable to cure asthma? or do you have tips to cure asthma?

  2. heather24 USA joined 5/19 & has 1 comment

    I want to make 4 servings of this soup. Do I just double all of the ingredients and water amount? Thank you!

  3. ladyd Canada ! joined 5/19 & has 1 comment

    Hello Maangchi !

    I thought at the beginning of the video I heard you say you were going to add the dried fish pieces when you make anchovy kelp stock. Dried anchovies with water and radish, and boil with dried kelp. Then add fish and make the broth really tasty. Where can I find this stock that you make? Thank you !

    • Maangchi New York City joined 8/08 & has 11,676 comments

      I didn’t make an individual recipe for anchovy kelp stock. It will be in my cookbook coming this October. Check out my soup recipes, then you will be able to find how I make anchovy kelp stock in some recipes. For example, I am showing how to to make anchovy kelp stock in fish cake soup (eomukguk). https://www.maangchi.com/recipe/eomukguk It’s delicious by itself but if you add dried pollock’s skin and head stuff to it, it will be more delicious.

  4. greatstoneface Fairfax County, Virginia joined 4/17 & has 1 comment

    Does leftover dried pollock soup reheat well?

  5. stonefly Olympia WA joined 11/11 & has 58 comments

    Now I have a reason to go to H-Mart or Paldo World, to get dried pollack! Yum! Thank you Maangchi!

  6. Estar Singapore joined 7/14 & has 7 comments

    Hi Maangchi! I tried making this recipe, but the soup was rather bland for me. Is there a spicy version of this soup?

  7. sophiaPward joined 5/15 & has 2 comments

    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!!!

  8. sophiaPward joined 5/15 & has 2 comments

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

  9. dancingwithkoreanfoodinmymouth sedatedbykoreanfood joined 1/14 & has 2 comments

    Aloha 이모,

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

  10. dancingwithkoreanfoodinmymouth sedatedbykoreanfood joined 1/14 & has 2 comments

    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?

  11. Dianasip Jakarta joined 12/13 & has 1 comment

    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? ;)

  12. Mr. Kimchi Las Vegas joined 10/12 & has 1 comment

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

  13. Soygirl379 Sacramento, CA joined 2/11 & has 3 comments

    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?

  14. lyou4299 seoul, south korea joined 2/11 & has 2 comments

    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?

  15. Lovekoreancooking batam island joined 3/11 & has 13 comments

    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 joined 8/08 & has 11,676 comments

      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.

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