Spicy Dried Pollack and Bean Sprout Soup (Buk-eo Kongnamul Guk)
Perfect for Busy Mornings & Hangover Relief! Buk-eo Kongnamul Guk
Feeling rough after a night of overindulgence? This revitalizing Buk-eo Kongnamul Guk (Dried Pollack and Bean Sprout Soup) is your ultimate savior! Its refreshing, slightly spicy broth is incredibly soothing, making it the perfect hangover cure. As soon as you take the first sip, you’ll feel the discomfort melt away, leaving you ready to face the day.
Ingredients- 1 dried pollack (rinsed and squeezed dry)
- 100g daikon radish (thinly sliced)
- 150g soybean sprouts (washed clean)
- 1 green chili pepper (finely chopped)
- 1 red chili pepper (finely chopped)
- 2 Tbsp fish sauce or soup soy sauce
- 2 Tbsp minced garlic
- 2 Tbsp sesame oil
- 3 stalks green onions (chopped)
Cooking Instructions
Step 1
First, let’s prepare all the ingredients. Gently rinse the dried pollack under cold water and squeeze out any excess moisture. Peel the daikon radish and slice it thinly into bite-sized pieces (like thin half-moons). Wash the soybean sprouts thoroughly under running water and drain them well. Finely chop the green and red chili peppers (removing seeds if preferred), and also chop the green onions.
Step 2
Now, let’s stir-fry. Heat 2 tablespoons of sesame oil in a pot over medium heat. Add the prepared dried pollack, sliced daikon radish, and 2 tablespoons of minced garlic. Stir-fry for about 2-3 minutes, making sure nothing burns. Sautéing the ingredients in oil helps to develop a deeper flavor.
Step 3
Next, we’ll make the broth and simmer. Pour 5 cups (about 1 liter) of water into the pot with the stir-fried pollack and radish. Bring it to a boil to extract a flavorful broth from the pollack. While it’s boiling, you can remove any hard parts like the pollack’s head, bones, and tail if they were included. Adding a couple of napa cabbage leaves can also enhance the broth’s refreshing taste. Once the broth has developed, add another 4 cups (about 800ml) of clear broth to the pot with the stir-fried ingredients. Season with 2 tablespoons of fish sauce or soup soy sauce. Taste the broth and adjust the seasoning with salt or more fish sauce as needed.
Step 4
Finally, add the remaining ingredients to finish the soup. Once the clear broth is simmering, add the washed soybean sprouts, chopped chili peppers, and chopped green onions. Cook for just a short while longer until the bean sprouts are tender but still slightly crisp – avoid overcooking them. Once the bean sprouts are cooked, turn off the heat and serve immediately. Enjoy this wonderfully revitalizing soup while it’s hot – it’s the perfect remedy for a hangover!
