Clear and Savory Dried Pollack Soup (Bukguk)
A Perfect Hangover Cure: Bukguk Soup
Enjoy this refreshing and deeply savory Dried Pollack Soup (Bukguk). It’s known for its ability to soothe a hangover and provide a comforting meal.
Main Ingredients- Dried Pollack (Dried Pollock Roe), about 1 handful (approx. 50g)
- 1/2 Onion
- 1 Egg
Seasoning & Others- 1-2 Tbsp Perilla Oil (Deulgireum)
- Salt or Korean Soup Soy Sauce, to taste
- 5-6 cups Water (1000-1200ml)
- 1/2 tsp Minced Garlic (optional)
- Scallions, for garnish (optional)
- 1-2 Tbsp Perilla Oil (Deulgireum)
- Salt or Korean Soup Soy Sauce, to taste
- 5-6 cups Water (1000-1200ml)
- 1/2 tsp Minced Garlic (optional)
- Scallions, for garnish (optional)
Cooking Instructions
Step 1
First, prepare the dried pollack. If it feels too tough, lightly dampen it with cold water for about 1-2 minutes to soften it. Be careful not to soak it for too long, as this can leach out the flavor. Gently squeeze out excess water, then tear the pollack into bite-sized pieces with your hands. Remove any tough, central ribs from the pollack.
Step 2
Peel and thinly slice half an onion. Place the torn dried pollack and sliced onion into a pot. Drizzle 1-2 tablespoons of perilla oil over them. The nutty aroma of perilla oil will enhance the flavor of the Bukguk.
Step 3
Now, turn the heat to medium and sauté the dried pollack and onion for about 2-3 minutes. Stir-fry until the onion becomes translucent and any fishy smell from the pollack dissipates. This sautéing step is crucial for developing the deep flavor of the Bukguk.
Step 4
Pour about 2 cups (approx. 400ml) of water into the pot with the sautéed pollack and onion. At this stage, it’s important not to add too much water. Simmer gently over low heat to allow the flavors of the pollack and onion to infuse into the broth. Adding a large amount of water from the beginning might result in a clearer but less flavorful soup.
Step 5
Cover the pot and let it simmer over low heat for about 7-8 minutes. You’ll notice the broth becoming milky white as the savory taste of the pollack and the sweetness of the onion meld together. Once the broth turns milky, add the remaining 5-6 cups (1000-1200ml) of water and bring it back to a boil over medium heat. Once boiling, reduce the heat to medium-low and simmer for another 5-10 minutes. Season with salt or Korean soup soy sauce to your liking. You can also add half a teaspoon of minced garlic for extra flavor if desired.
Step 6
After seasoning the broth, prepare one egg. As the soup comes to a boil, slowly drizzle the egg around the edges of the pot. Avoid stirring immediately; let the egg cook undisturbed to create beautiful wispy egg ribbons. Stirring right away can make the broth cloudy. If you like, garnish with chopped scallions for a more visually appealing Bukguk.
