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Recipe courtesy of
Jackie Ji Yoon Park
for
Food Network Kitchen
Recipe courtesy of
Jackie Ji Yoon Park
for
Food Network Kitchen
Watch how to make this recipe.
Bugeoguk (Dried Pollock Soup)
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- Level: Easy
- Total: 55 min
- Active: 30 min
- Yield: 4 to 6 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 131
- Total Fat
- 7 g
- Saturated Fat
- 1 g
- Carbohydrates
- 9 g
- Dietary Fiber
- 2 g
- Sugar
- 2 g
- Protein
- 12 g
- Cholesterol
- 68 mg
- Sodium
- 563 mg
Bugeoguk is a traditional Korean soup made with dried pollock and prized for its light, clean flavor. In addition to the dried fish, it’s often cooked with simple ingredients like eggs, tofu, scallions and garlic, making it a warm, comforting breakfast and a staple in school and office cafeterias. Many also turn to it as a hangover remedy thanks to its nourishing reputation. In this recipe, the pollock is rehydrated in water, but the soaking liquid is discarded — while it can be used as a base if the fish isn’t bitter, omitting it here keeps the broth especially clean tasting.
- Level: Easy
- Total: 55 min
- Active: 30 min
- Yield: 4 to 6 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 131
- Total Fat
- 7 g
- Saturated Fat
- 1 g
- Carbohydrates
- 9 g
- Dietary Fiber
- 2 g
- Sugar
- 2 g
- Protein
- 12 g
- Cholesterol
- 68 mg
- Sodium
- 563 mg
Ingredients
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Directions
- Place the pollock in a bowl and cover with cold water. Let sit until pliable, about 5 minutes. Drain into a colander and discard the water. Tear the pollock into bite-size pieces (1 1/2-inch chunks) and remove any pin bones.
- Heat the sesame oil in a large Dutch oven or pot over medium-high heat and add the pollock chunks and onion. Cook, stirring gently with a wooden spoon, until the onion is fragrant and slightly translucent, about 3 minutes. Be careful not to break the pollock up too much by stirring vigorously. Add the garlic and stir until fragrant but not browned, about 1 minute. Add 12 cups water, the dasima, fish sauce, soy sauce, 1/2 teaspoon salt and the white pepper. Bring to a boil over medium-high heat. Lower the heat to medium-low and simmer, covered, until the pollock turns softer but is still sturdy enough to hold its shape, about 30 minutes.
- Remove the lid and season the broth to taste with more fish sauce and salt if desired. Discard the dasima and add the tofu, radish and soybean sprouts. Cover and let cook until the radish is fork-tender and the sprouts are wilted, about 8 minutes.
- Remove the lid once more. Stir the soup with a ladle to create a whirlpool. Drizzle in the beaten egg while continuing to stir. Immediately cover with the lid again and turn off the heat. Let sit until the eggs are cooked through, about 1 minute. Stir again to break up the eggs. Add the scallion greens and chile, if using, and serve immediately.
