Korean Dried Pollock Hangover Soup
Quick answer
Buk-eo Haejang-guk is a traditional Korean soup frequently consumed in the morning to soothe the digestive system.
What makes this special
- Bugeo haejang guk uses sesame-toasted dried pollock to create a nutty, restorative hangover soup.
- Dried pollock strips stir-fried in sesame oil for 2 minutes to shed fishiness and build nutty base
- Brief 5-minute soak keeps pollock's umami and flavor intact while softening the texture
Key ingredients
Core cooking flow
- 1 Soak 80 g dried pollock strips in cold water for only 5 minutes, just until pliable.
- 2 Warm 1 tsp sesame oil in a pot over medium heat.
- 3 Pour in 1.2 L water and bring it to a strong boil over high heat.
Buk-eo Haejang-guk is a traditional Korean soup frequently consumed in the morning to soothe the digestive system. It relies on dried pollock strips as the primary ingredient. Before beginning the cooking process, the dried pollock requires a brief soaking period in cold water lasting approximately five minutes. This step is necessary to soften the texture while ensuring that the inherent flavors of the fish are not washed away. Keeping the soaking time to a strict minimum prevents the fish from becoming overly soft or weakening the resulting broth. The prepared fish is first stir-fried in sesame oil. This initial sautéing step functions to neutralize any lingering fishy aromas and establishes a toasted, nutty foundation for the liquid. Once the fish is fragrant, soybean sprouts and minced garlic are added to the pot to simmer for fifteen minutes. The addition of soybean sprouts introduces a clean and refreshing quality to the soup. For seasoning, soup soy sauce is used to achieve a clear and balanced flavor profile. Just before the pot is removed from the heat, a thin stream of whisked egg is poured into the simmering liquid along with sliced green onions. People preferring a more intense savory profile can mix a small spoonful of fermented soybean paste, known as doenjang, into the base to deepen the flavor. The final result is a mild soup that has long been used as a restorative morning-after remedy in Korea.
Instructions
Read the steps as a cooking flow: prep, heat, seasoning, doneness control, and finish.
- 1Step
Soak 80 g dried pollock strips in cold water for only 5 minutes, just until pliable.
Do not leave them longer, because flavor can leach out. Gently squeeze by hand so the strips stay moist but not dripping.
- 2Control
Warm 1 tsp sesame oil in a pot over medium heat.
Add the drained pollock and stir-fry for about 2 minutes, moving it often, until the fishy smell fades and a toasted, nutty aroma rises.
- 3Control
Pour in 1.2 L water and bring it to a strong boil over high heat.
When it bubbles vigorously, add 150 g soybean sprouts and 1 tbsp minced garlic, then skim off any foam for a cleaner broth.
- 4Control
Once boiling again, lower to medium heat and simmer gently for 15 minutes.
The broth should turn slightly milky as the pollock releases flavor, while the soybean sprouts stay cooked but still crisp.
- 5Control
Season with 1 tbsp soup soy sauce and let the soup boil briefly so the seasoning spreads evenly.
If the broth has reduced too much, add a little hot water to keep the flavor clean and balanced.
- 6Control
Reduce the heat to low and pour in 1 beaten egg in a thin circular stream.
Add the sliced half green onion and cook for only 1 minute, stopping when the egg forms soft ribbons.
After the steps
Pick a recipe that fits this dish.
Continue with shared ingredients, meal pairings, or a similar method.
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