Refreshing and Hearty Dried Pollack Soup (Bugeotguk)
Revitalizing Dried Pollack Soup Recipe
This delightful Dried Pollack Soup is incredibly refreshing and can be prepared in just 15 minutes if you have a good broth ready! You can use the clam noodle soup broth or a simple anchovy-dashi broth. By simmering the broth while you prepare the other ingredients, you’ll save even more time. It’s perfect for a hangover cure or a satisfying light meal!
Main Ingredients- 1 cup dried pollock or dried threadfin hake (about 50g)
- 1 cup thinly julienned radish (about 100g)
- 1 Korean green chili pepper, finely chopped
- A pinch of red chili pepper (for color), finely chopped
- 1/2 green onion stalk, sliced diagonally
- 1 Tbsp minced garlic
- 8 cups anchovy-dashi broth (about 1.6L)
- 2 eggs
Seasoning & Condiments- 1 Tbsp soy sauce for soup (Gukganjang)
- Salt (to taste)
- A pinch of black pepper
- 1 Tbsp sesame oil
- 1 Tbsp soy sauce for soup (Gukganjang)
- Salt (to taste)
- A pinch of black pepper
- 1 Tbsp sesame oil
Cooking Instructions
Step 1
First, lightly rinse the dried pollock (or threadfin hake) under cold water to remove any impurities. Then, tear or cut it into bite-sized pieces (about 3-4 cm). Gently squeeze out excess water. Peel and thinly julienne the radish.
Step 2
Heat 1 tablespoon of sesame oil in a deep pot over medium-low heat. Add the prepared dried pollock and sauté for about 1-2 minutes until it softens, being careful not to burn it. This step enhances the savory flavor of the pollock.
Step 3
Once the pollock is lightly sautéed, pour in 8 cups of anchovy-dashi broth. Add the julienned radish and bring the soup to a boil over high heat. If you don’t have broth prepared, you can make one by simmering anchovies and kelp for about 10 minutes, then straining out the solids.
Step 4
When the soup begins to boil, reduce the heat to medium. In a separate bowl, crack the 2 eggs and beat them lightly, removing any stringy bits (chalazae).
Step 5
As the soup comes to a boil, add the 1 tablespoon of minced garlic. Slowly pour the beaten eggs into the boiling soup in a circular motion using a ladle or spoon. The eggs will cook into soft, fluffy ribbons, adding a lovely texture. Avoid stirring immediately to allow the eggs to set.
Step 6
Once the eggs are mostly cooked and the soup returns to a simmer, stir in 1 tablespoon of soy sauce for soup (Gukganjang). Adjust the seasoning with salt as needed, and add a pinch of black pepper for extra aroma.
Step 7
Finally, add the chopped green chili pepper, red chili pepper, and sliced green onion. Simmer for another minute or two until everything is tender. Your refreshing and invigorating Dried Pollack Soup is ready! Enjoy its clean and revitalizing taste.
