15-Minute Dried Pollock Soup (Bugeo-guk)
User Reviews
5
15-Minute Dried Pollock Soup (Bugeo-guk)
Description
15-Minute Dried Pollock Soup (Bugeo-guk) begins with a broth made by simmering dried anchovies and sea kelp to extract umami notes. Shredded dried pollock is briefly coated in perilla oil and garlic before the savory stock is added and brought to a boil. Soybean sprouts are simmered under a lid, imparting a fresh, crunchy texture, followed by gentle warming of soft tofu slices. Korean salted shrimp and salt season the broth, while sliced red chili and chopped green onion add color and mild heat. The soup has a clear, slightly nutty, and savory flavor with tender squid-like pollock strands and fresh vegetable bites.
It can be served hot as part of a Korean meal, paired with rice and kimchi for a balanced accompaniment. The light broth and soft tofu make it comforting yet gentle on the palate, suitable for various occasions.
Ingredients
- 1 1/2 oz dried shredded pollock
- 1 tbsp perilla oil or sesame oil
- 2 cloves garlic minced
- 6 cups anchovy sea kelp stock recipe follows
- 7 oz soybean sprouts cleaned
- 1/2 lb tofu sliced, soft
- 2 tsp Korean salted shrimp
- salt to taste
- 1 red chili sliced, optional
- 2 green onion chopped
For anchovy sea kelp stock
- 6-7 dried anchovies large
- 1 large piece dried sea kelp aka dashima
- 7 cups water
Instructions
For the anchovy sea kelp stock
- Combine dried anchovies and dried sea kelp in water and bring it to boil. Simmer for 3-4 minutes. Discard the anchovies and sea kelp and reserve the stock.
For the soup
- Heat oil in a soup pot over low heat. Add garlic and the shredded pollock. Toss to coat with oil and garlic for 1 minute. Pour the reserved stock to the pot and bring the soup to boil.
- Add the soybean sprouts and cover the pot with a lid. Reduce the heat to med-low and cook for 5 minutes. Add tofu slices and heat through.
- Season the soup with Korean soup soy sauce and Korean salted shrimp. Season further with salt if necessary.
- Lastly add the chili (optional) and chopped green onion; stir. Serve the soup hot, with rice and kimchi.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 117 kcal
% Daily Value*
| Calories | 117kcal | 6% |
| Carbohydrates | 7g | 2% |
| Protein | 12g | 24% |
| Fat | 5g | 8% |
| Saturated Fat | 1g | 5% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 2g | 10% |
| Cholesterol | 18mg | 6% |
| Sodium | 984mg | 41% |
| Potassium | 391mg | 8% |
| Fiber | 1g | 4% |
| Sugar | 4g | 8% |
| Vitamin A | 193IU | 4% |
| Vitamin C | 25mg | 28% |
| Calcium | 63mg | 6% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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