Korean Gangwon-Style Dried Pollock Hangover Soup
This Gangwon-province version of dried pollock hangover soup starts by stir-frying shredded dried pollock in sesame oil until it turns deeply fragrant and golden. That step is what sets it apart from other regions' pollock soups - the toasted sesame aroma permeates the entire broth and adds a richness that plain boiling cannot achieve. Radish simmers alongside, contributing a clean sweetness that tempers any fishiness. Garlic and soup soy sauce provide the savory foundation. Near the end, a beaten egg is swirled into the pot, forming soft, silky ribbons that give the clear broth a comforting body. The soup is intentionally mild and free of chili heat, designed to be gentle on an empty or troubled stomach. Koreans have relied on this kind of bugeo-guk for morning-after recovery for generations, and the Gangwon-style sesame preparation is considered one of the most satisfying versions.
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Instructions
- 1
Soak dried pollock for 5 minutes, then squeeze out water.
- 2
Stir-fry pollock in sesame oil for 2 minutes to release aroma.
- 3
Add sliced radish and water, then simmer 15 minutes.
- 4
Add garlic and soup soy sauce; simmer another 8 minutes.
- 5
Slowly drizzle beaten eggs and stir gently to create soft ribbons.
- 6
Add sliced green onion, adjust salt, and serve immediately.
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