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


  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 2½ 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.




  1. Estar Singapore joined 7/14
    Posted September 14th, 2016 at 8:18 am | # |

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

    • Maangchi New York City joined 8/08
      Posted September 20th, 2016 at 12:49 pm | # |

      You can add hot pepper flakes right before serving if you want. This soup is usually eaten non-spicy version. If it’s too bland, add more dried pollock.

  2. sophiaPward 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!!!

  3. sophiaPward 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 :)

  4. dancingwithkoreanfoodinmymouth sedatedbykoreanfood 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 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.

  5. dancingwithkoreanfoodinmymouth sedatedbykoreanfood 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?

  6. Dianasip Jakarta 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? ;)

  7. Mr. Kimchi Las Vegas 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!

  8. Soygirl379 Sacramento, CA 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?

  9. lyou4299 seoul, south korea 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?

    • Maangchi New York City joined 8/08
      Posted May 18th, 2011 at 10:23 am | # |

      Keep it in the freezer. It will always be fresh and moist.

  10. Lovekoreancooking batam island 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 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.

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