Bukeoguk (Dried Pollock Soup)
User Reviews
4.8
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Servings
4
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Course
Main Course, Soup, Others
Bukeoguk (Dried Pollock Soup)
Description
Bukeoguk (Dried Pollock Soup) is prepared by soaking dried pollock strips until soft, then sautéing them in sesame oil to develop flavor. Potatoes, tofu, garlic, and scallions are added along with the reserved soaking water and soy sauce, creating a broth simmered until the potatoes are tender. A beaten egg is drizzled into the hot soup at the end, forming delicate ribbons that add texture.
The soup balances the savory umami from dried fish and soy sauce with subtle nutty sesame undertones and the mild sweetness of white vegetables. The texture contrasts between soft fish, tender potatoes, and silky tofu pieces. Seasoned with salt and pepper to taste, the broth remains light yet flavorful.
Bukeoguk is typically served hot, making it suitable for cooler weather or as a nourishing option when feeling under the weather. It can be enjoyed on its own or alongside a rice dish. The recipe makes use of traditional Korean ingredients reflecting authentic flavors.
Ingredients
- 2 ounces dried pollock bukeo/hwangtae strips - 1 cup packed after being soaked and squeezed
- 1 potato or equal amount of Korean radish, medium
- 6 ounces tofu
- 2 scallions
- 2 teaspoons sesame oil
- 1 teaspoon garlic minced
- 1 tablespoon soy sauce soup, gukganjang
- 1 egg lightly beaten
- salt to taste
- black pepper to taste
Instructions
- Rinse and soak the dried pollock strips in warm water until softened, about 20 minutes. Drain, reserving the soaking water. Lightly squeeze out the water, and tear the strips into bite size pieces.
- Cut the potato in half lengthwise, and slice into half-moon shapes. Cut tofu into 1/2-inch thick bite size pieces. Cut the scallions into 1-inch lengths.
- In a heated medium pot, sauté the pollock in the sesame oil (about 2 to 3 minutes) over medium high heat. Lightly season with salt. (If using Korean radish, sauté it with the pollock.)
- Add 6 cups of water, including the water used to soak the pollock, and soy sauce to the pot. Bring it to a boil, covered, and continue to boil for 7 to 8 minutes. Add the potatoes, tofu, and garlic.
- Cook until potatoes are cooked, about 5 minutes. Salt and pepper to taste. Reduce the heat to medium low, drop the scallions in, and gently drizzle the beaten egg over the boiling soup right before turning the heat off.
User Reviews
Overall Rating
4.8
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