My mother-in-law introduced me to dried pollock, a type of dried fish used commonly in Korean cooking. She initially told me that I could just cook the fish along with some carrots and onions. I tried doing that but the soup wasn’t as flavorful as she described. I decided to make something the Koreans would make. Bugeoguk is known as a “hangover soup” in Korea.
The ingredients are fairly simple and the soup doesn’t take too long to make. I chose this recipe because it uses an anchovy and kelp stock. Some recipes just use plain water but from prior cooking experience, I’ve found that using stocks as a base for clear soups is very crucial. The second time I made this, I gave some to a Korean friend to taste. She said it does taste authentic, so at least I’m on the right track. I would highly suggest watching the YouTube video of this recipe (link below).
Bugeoguk (Dried Pollack Soup)
(taken and adapted from here)
For the anchovy broth:
- 10 dried anchovies
- 1 piece dried kelp (about 2×2 inches)
- 5 cups water (1.5 litres)
For the soup:
- 5 cups anchovy broth
- 40g dried pollock, shredded (rinse in water and pat dry)
- 100g Korean white radish, wash, peel and cut into thin squares
- 1 egg, beaten
- 1/2 block of soft/medium firm tofu, cut into bite-sized pieces
- 1 stalk spring/green onion, sliced
- 1 tablespoon sesame oil
- 1/2 tablespoon Korean soy sauce
- 1 teaspoon minced garlic
- 1/2 teaspoon salt, or more to taste
- Black pepper, to taste
- To prepare the broth: Heat heavy bottom pot and add anchovies. Dry fry for about 3 minutes. Then add water and kelp. Bring to boil and then reduce heat and simmer about 10 minutes.
- Remove kelp and simmer for another 10 minutes.
- Remove anchovies and set broth aside.
- To make the soup: Heat heavy-bottom pot and add sesame oil. Add pollock and radish, fry for about a minute.
- Add the broth. Reduce heat to medium-low and boil for 10 minutes.
- Add the tofu, green onions and garlic. Boil for another minute.
- Season with salt, pepper and soy sauce.
- Drizzle beaten egg over soup, stir gently and boil till egg is cooked.
- Turn off heat and serve with rice.