Bugeoguk (Korean Dried Pollack Hangover Soup)

Soak 50g dried pollack strips in cold water for just 10 minutes, until pliable but not washed out.

Squeeze firmly, remove any coarse bones, and tear the strips into comfortable spoon-size pieces.

Cut 0.5 block tofu into bite-size cubes and slice 1 green onion thinly.

Beat 2 eggs only until the whites disappear; overbeating makes the egg threads fine instead of soft and distinct.

Warm the pot over medium heat, then add 1 tsp sesame oil and the pollack.

Stir-fry for about 2 minutes, until nutty aroma rises and the edges curl slightly; keep the heat moderate so it does not scorch.

Pour in 800ml water and bring it to a full boil over high heat.

Skim off the foam as it rises, then lower to medium and simmer 4 minutes so the broth stays clear and clean-tasting.

Add the tofu, 1 tbsp soup soy sauce, and 1 tsp minced garlic.

Simmer over medium heat for 5 minutes, stirring with wide gentle motions so the tofu keeps its shape and the garlic loses its raw edge.

Lower the heat to medium-low and pour the beaten eggs in a slow circle.

Wait 30 seconds before touching them, add the green onion, simmer 1 minute, then finish with 0.5 tsp salt to taste.