Dried Pollock Soup (Bugeoguk)
My husband introduced me to this Korean soup one day when we were hungover. She’s not pretty, but she does the job. This recipe has detoxifying properties so it’s just an all around soothing meal when you need to be healed.
Cooking Method
Stovetop
Time
🕒
Recipe
Ingredients (4 Servings)
2 OZ DRIED POLLACK, CUT IN BITE SIZES
1/2 PACKAGE OF TOFU, CUT IN SQUARES
8 OZ KOREAN RADISH OR YELLOW POTATO, SLICED THINLY IN HALF MOONS OR DISCS
2 GREEN ONIONS, SLICED IN 2 IN. PIECES
4 GARLIC CLOVES, MINCED
2 EGGS, BEATEN
2 TBSP SESAME OIL
1 TBSP FISH SAUCE
6 CUPS WATER
SALT
*I used potato this time, but I think it tastes better with Korean Radish
Instructions
Using a large pot, stir fry the dried pollack in sesame oil for a few minutes until browned.
Add in water and radish and boil on medium for 15 minutes. If you’re using potato instead of radish, just add in water at this point and boil for 10 minutes.
Drop in tofu, fish sauce, garlic and potato if using. Boil on medium for another 5 minutes.
Add onion, and beaten egg on top, but don't mix it in so there are chunkier egg pieces after cooked. Add more salt as desired (I added 1 tsp.) Boil for 5 more minutes, then serve with rice and kimchi.
