Soothing Pollack (Bugeo) Soup
The Ultimate Hangover Cure: Refreshing and Flavorful Bugeo Haejangguk
This Bugeo Haejangguk is wonderfully savory and light. It’s the perfect soup to revitalize your body and soul, especially after a long night out. The delicate broth and tender pollack make it a truly comforting and restorative dish.
Main Ingredients- Dried Pollack (Bugeo) 1 whole
- Eggs 2-3
- Scallions 10 stalks
- Onion 1/4
- Pollack Broth 5 cups
- Dried Bonito Flakes (or dashi pack) 1 handful
Seasoning & Others- Soup Soy Sauce 1.5 Tbsp
- Salt to taste
- Sesame Oil a little
- Black Pepper to taste
- Soup Soy Sauce 1.5 Tbsp
- Salt to taste
- Sesame Oil a little
- Black Pepper to taste
Cooking Instructions
Step 1
First, let’s make a clear and refreshing pollack broth. Carefully remove any inedible parts from the dried pollack, such as the head, skin, and bones. Place the cleaned pollack in a pot with plenty of water and bring it to a boil to extract the broth. Let it simmer for about 15-20 minutes. Once done, turn off the heat and add a handful of dried bonito flakes (or a dashi pack). Let it steep for another 5 minutes, then strain the liquid through a sieve to get a clear broth. Set aside.
Step 2
While the broth is simmering, prepare the pollack meat. Shred the pollack meat and then cut it into shorter pieces. For a smoother texture, you can place the cut pollack into a blender and process it until it resembles fine threads, like shredded coconut or fluffy threads. This process helps to break down any small bones. Important Tip: If you put long pieces of pollack into the blender, it might tangle around the blades and cause the blender to stop. Always cut the pollack into short, crosswise pieces before blending for optimal results.
Step 3
In a bowl, mix the finely shredded pollack with 2 to 3 eggs until well combined. Finely chop the scallions and add them to the pollack and egg mixture. (You can substitute chives for scallions if you prefer). Bring the prepared clear broth to a boil in a pot. Add 1.5 tablespoons of soup soy sauce to season the broth. Once boiling, gently drop spoonfuls of the pollack and egg mixture into the simmering broth. Add the thinly sliced onion and the remaining chopped scallions. Let it boil for a few more minutes until everything is cooked through. Season with salt to your preference. Finish by sprinkling in some black pepper. For an extra layer of flavor and aroma, you can add a drizzle of sesame oil or perilla oil. Your delicious and restorative pollack soup is now ready to be enjoyed!
