Bugeoguk (Korean Dried Pollack Soup)
Korea's go-to morning-after cure - this light, soothing broth clears the head and settles the stomach in under 30 minutes. Dried pollock strips are stir-fried in sesame oil until fragrant, then simmered with tofu and beaten egg. The sesame oil step is essential - skipping it leaves the broth flat - and skimming the foam yields a cleaner stock. Substituting hwangtae (freeze-dried pollock) produces an even softer texture and deeper umami.
Adjust Servings
Instructions
- 1
Soak 50g dried pollack strips in water for 10 minutes until soft, squeeze out water, and tear into pieces.
- 2
Heat 1 tsp sesame oil in a pot and stir-fry pollack for 2 minutes for a nutty aroma.
- 3
Add 800ml water, bring to a boil, and skim off foam.
- 4
Add bite-size tofu, 1 tbsp soup soy sauce, and garlic. Simmer 5 minutes.
- 5
Pour 2 beaten eggs in a swirl, add green onion, cook 1 minute, and adjust salt.
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Variations
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