Korean Dried Pollack Soup (Bugeo-guk)
A comforting, restorative Korean soup featuring dried pollack and tofu in a signature milky-white, savory broth that is famous for its healing properties.
Korean dried pollack soup, or Bugeo-guk, is a beloved staple often enjoyed as a hearty breakfast or a restorative hangover cure. The process of stir-frying the dried fish in fragrant oil before adding water is the secret to achieving its distinctively creamy, opaque broth. Simple, wholesome, and deeply nourishing, this soup highlights the delicate, umami-rich flavor of yellow pollack paired with soft tofu and a whisper of green onions.
Ingredients
- 100 g dried pollack strips
- 1 tbsp sesame oil
- 1 tbsp minced garlic
- 1 liter water
- 200 g firm tofu
- 2 eggs
- 1 tbsp fish sauce
- 1/2 tsp salt
- 1/2 tsp beef powder or MSG
- 1 stalk green onions
- to taste black pepper
Instructions
- 1Rehydrate the pollack
Place the dried pollack strips into a metal bowl and submerge them in water. Let them soak for 30 minutes to rehydrate, then drain well.
Tip: Soaking is essential to remove any excess salt and bring out the natural flavor of the fish. - 2Drain the pollack
Once the pollack has soaked, remove the strips from the water. Use your hands to firmly squeeze out all excess moisture, ensuring the fish is ready for stir-frying.
Tip: Removing the water helps the pollack absorb the flavor of the oil during the frying process. - 3Sauté the pollack
Heat the sesame or perilla oil in a pot over medium heat. Add the prepared pollack and stir-fry for several minutes until the fish is aromatic and slightly golden.
Tip: Using perilla oil adds a deeper, nuttier aroma that complements the dried fish perfectly. - 4Add aromatics
Add minced garlic to the pot with the stir-frying pollack. Continue to stir-fry briefly to allow the garlic to release its fragrance into the fish.
Tip: Be careful not to burn the garlic, as it can quickly become bitter. - 5Simmer for creamy broth
Pour water into the pot with the stir-fried pollack. Bring to a boil, then reduce the heat and simmer for about 20 minutes, allowing the broth to develop its characteristic milky-white appearance.
Tip: Using a steady stream of water helps deglaze the pot and incorporate all the flavors. - 6Prepare the tofu
While the soup base is simmering, take a block of firm tofu and cut it into small, uniform cubes on a cutting board. These will be added to the soup later.
Tip: Cutting the tofu into consistent sizes ensures they cook evenly. - 7Add tofu and eggs
Add the cubed tofu to the boiling broth. Season with fish sauce, salt, and beef powder. Finally, slowly pour in the whisked eggs in a steady stream, stirring gently to create thin, silky ribbons of egg throughout the soup.
Tip: Cut the tofu into uniform cubes to ensure even cooking and easier serving. - 8Add the green onions
Garnish the simmering soup by adding the freshly chopped green onions. The green onions add a bright color contrast and a fresh, aromatic flavor that complements the richness of the pollack and tofu.
Tip: Add the green onions toward the end of the cooking process to maintain their vibrant color and slight crunch.
