Bugeoguk (북엇국 (Bugeo-guk))
Overview
Bugeoguk is a Korean soup made from dried Alaska pollack. The dried fish is torn into shreds, briefly fried in sesame oil with minced garlic, then simmered in water or anchovy stock with thin slices of Korean radish until the broth turns milky and savoury. Diced tofu or bean sprouts are often added, a beaten egg is swirled in at the end to form soft ribbons, and the soup is seasoned with salt or salted shrimp and finished with sliced spring onion. It is light, clean and deeply savoury, and it is eaten with a bowl of rice and kimchi.
History
Bugeoguk is one of the best-known haejang-guk, the Korean hangover soups eaten the morning after drinking. Dried pollack has long been a staple of the Korean kitchen and also appears at ancestral rites. When the soup is made with hwangtae, pollack that is dried slowly through the winter outdoors and turns golden and fluffy, it is called hwangtae bugeoguk or hwangtae haejangguk.
Main ingredients
Dried pollack, radish, egg, tofu, garlic, spring onion. The soup is built on dried pollack broth and is usually served hot. Diet: pescatarian; usually gluten-free.
Explore: Egg soups · More soups from South Korea
Recipe
Method
- 1
Rinse the pollack shreds briefly and squeeze dry.
- 22 min
Fry them in the sesame oil with the garlic for 2 minutes.
- 315 min
Add the radish and 1.5 l water and simmer for 15 minutes, until the broth turns milky.
- 4
Add the tofu and season with salt or salted shrimp.
- 5
Swirl in the eggs, add the spring onion and serve.
- ✓
Serve. About 35 min from start to bowl.
Sources
Description, history and recipe written by SoupWiki and checked against the sources above. Calories and times are rough estimates.
