This Dried Pollack Soup Recipe For Bugeoguk Will Get You K-Obsessed

Looking for some comfort dish to soothe your mood? This Korean Bugeoguk recipe is all you need! Check out the easy and quick steps to make Dried Pollack Soup in this article.

dried pollack soup recipe korean dish

Let’s tap into the warmth of Korean cuisine with Bugeoguk (Dried Pollack Soup). It is one of the most popular dishes from Korea, known for bringing you instant comfort with the bold flavours of the sea. Its rich, savoury broth, tender chunks of dried pollock, and a subtle kick of spice make it an iconic staple of Korean kitchens. Let’s take you to the K-obsessed land with this easy and quick recipe for Bugeoguk (Dried Pollack Soup).

How To Make Bugeoguk (Dried Pollack Soup)

How To Make Bugeoguk (Dried Pollack Soup)?

Let's get started with the recipe! First, you have to properly soak the dried pollack strips, changing it a few times until they're soft and pliable. After that, make sure to check each strip for any sneaky bones and gently pull them out. While it might be a little tiring, it's definitely worth it! Once you are sure that they're bone-free, cut them into bite-sized pieces. Now, heat some sesame oil in a sturdy pot and sauté the pollack, garlic, and radish until they're nice and tender. Next, add some soup stock to it and let the flavours meld together on simmer. Season with Korean soy sauce and salt to taste. Finally, add some tofu, soybean sprouts, and an egg. Let it all come together with a boil. Add some green onions and red chilies for garnish, and serve it with a side of rice and kimchi, and enjoy!

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Bugeoguk (Dried Pollack Soup) Recipe Recipe Card

Here's is an easy and quick recipe to make Bugeoguk (Dried Pollack Soup) at home.
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  • Total Time :40 min
  • Preparation Time : 10 min
  • Cooking Time : 30 min
  • Servings : 4
  • Cooking Level : Medium
  • Course: Soup
  • Calories: 55
  • Cuisine: Others
  • Author: Jyoti Sethi

Ingredients

  • 50 grams of dried pollack
  • 100 grams of peeled and thinly sliced Korean radish
  • 1 tablespoon of toasted sesame oil
  • 1/2 teaspoon of fine salt
  • 150 grams of tofu
  • 2 beaten eggs
  • some green or red chilies
  • ground black pepper
  • 10 grams of green onions
  • 100 grams of soybean sprouts
  • 1 tablespoon of Korean soup soy sauce
  • 1 teaspoon of minced garlic
  • 5 cups of Korean soup stock

Step

  • Step 1 :

    Soak the dried pollack strips in water and change it a few times, giving them a gentle rinse each time. Let them become soft and pliable as they absorb the water. Inspect each strip carefully and pluck out any tiny bones that might be clinging to them.

  • Step 2 :

    Once the pollack feels like a damp sponge, chop them into bite-sized pieces.

  • Step 3 :

    Put a sturdy pot over medium-high heat and add a splash of sesame oil. Toss in the chopped pollack and minced garlic, and keep stirring occasionally. Let them cook for a few minutes until fragrant.

  • Step 4 :

    Now, add the radish and keep the heat medium-high and let it cook for another few minutes, stirring every now and then to make sure that the radish softens and the flavors meld together.

  • Step 5 :

    Pour in half of the soup stock, cover the pot, and let it boil for a few minutes. Then, add the remaining broth.

  • Step 6 :

    Add a splash of Korean soup soy sauce and a pinch of salt to taste for seasoning and dial down the heat to a gentle simmer. Leave the soup undisturbed for 10 more minutes, allowing all the flavours to meld together beautifully.

  • Step 7 :

    Add tofu and soybean sprouts and crank up the heat to bring the mixture to a lively boil. This should only take a few minutes.

  • Step 8 :

    Once boiling, crack in an egg and gently stir it in, allowing the whites to set and the yolks to cook to your liking. Top it up with sliced green onions and spicy red chilies.

  • Step 9 :

    Serve it steaming hot with a bowl of fluffy rice and spicy kimchi on the side.