Clear and Refreshing Dried Pollack Soup: A Harmony of Tender Pollack and Egg
Simple and Delicious Dried Pollack Soup Recipe: Perfect for a Hangover!
On a warm morning, try making a comforting bowl of dried pollack soup (Bukguk). Even without a special secret, you can achieve a beautifully milky and refreshing broth. Gently stir-fry dried pollack strips in sesame oil, then gradually add water and simmer to create a rich, milky soup, reminiscent of bone broth. Finishing with a fresh egg makes it a nutritious Bukguk with egg. It’s excellent for a hangover or a hearty breakfast!
Ingredients
- 1 handful dried pollack strips (about 30g)
- 1 Tbsp sesame oil
- 6 cups water (1.2L)
- 2 Tbsp soy sauce for soup (Guk-ganjang)
- 1 stalk green onion (separate white and green parts)
- 1/2 Tbsp minced garlic
- 1 egg
- Pinch of salt
- Pinch of black pepper
Cooking Instructions
Step 1
Briefly soak the dried pollack strips in water to soften them slightly. Then, squeeze out any excess water by hand. Be careful not to soak for too long, as this can make the pollack mushy and affect its texture.
Step 2
Heat a pot over medium-low heat. Add 1 Tbsp of sesame oil, then add the prepared dried pollack strips. Stir-fry gently for about 2-3 minutes until fragrant, ensuring it doesn’t burn. This step helps deepen the soup’s flavor.
Step 3
Measure out 6 cups (1.2L) of water. Instead of adding all the water at once, pour about 1.5 cups of water over the stir-fried pollack to begin simmering. Adding water in several stages helps the soup become milky and rich.
Step 4
Once the water begins to boil, reduce the heat to medium-low. It’s important to bring it to a boil over medium heat initially to extract flavors, then simmer gently over medium-low heat to allow the broth to develop.
Step 5
As part of the multi-stage water addition, repeat the process of adding the remaining water in 2-3 more stages, bringing the soup to a simmer after each addition. This gradual addition is key to achieving a milky broth.
Step 6
When the soup has developed a nice milky color, add 2 Tbsp of soy sauce for soup (Guk-ganjang) to season. Stir in 1/2 Tbsp of minced garlic. Slice the white parts of the green onion thinly on an angle and add them to the pot. Simmer to infuse the broth with the green onion’s fresh flavor.
Step 7
Crack 1 egg into a small bowl, add a pinch of salt, and whisk it well, ensuring no stringy bits remain. Gently pour the beaten egg into the simmering soup in a circular motion. Stir the soup just once or twice with chopsticks to create delicate ribbons of egg, rather than breaking it up completely.
Step 8
Finally, add the thinly sliced green parts of the green onion and a pinch of black pepper to taste. Your delicious Bukguk is now ready! Enjoy this warm and comforting soup that will surely satisfy you.
