Korean Gangwon-Style Dried Pollock Hangover Soup
Quick answer
- Total time
- 50 min
- Level
- Easy
- Servings
- 4 servings
- Ingredients
- 9
About this dish
The shredded pollock is fried in sesame oil until golden before any water goes in, and that step gives this Gangwon version a nuttier smell than ordinary bugeoguk.
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It is a clear hangover soup with no chili, finished with beaten egg that sets into soft curds.
Ingredients
Instructions
- 1
Soak 120 g dried pollack strips in cold water for 5 minutes until soft, then drain and squeeze out excess moisture.
- 2
Heat 1 tbsp sesame oil in a pot over medium heat; stir-fry dried pollack for 2 minutes until fragrant and lightly golden.
- 3
Add 220 g of sliced radish and 1800 ml of water and simmer over medium heat for 15 minutes, until the radish turns translucent and flavors the broth.
- 4
Add 1 tablespoon of minced garlic and 1.5 tablespoons of soup soy sauce and cook for 8 more minutes, stirring to distribute the seasoning evenly.
- 5
Slowly drizzle 2 beaten eggs into the stirring broth in a circular motion so they form soft, cloud-like wisps.
- 6
Add sliced green onion and adjust salt.
Once it bubbles again, immediately turn off heat and serve hot.
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Bugeoguk (Korean Dried Pollack Hangover Soup)
dried pollock strips, eggs
Korean Dried Pollock Hangover Soup
dried pollock strips, eggs