Warm and Comforting Pollock Soup (Bukguk)
Quick & Easy Pollock Soup for a Cozy Meal
Whip up a hearty and nourishing pollock soup that’s gentle on the stomach. This simple recipe is perfect for a quick meal, offering warmth and essential nutrients.
Main Ingredients
- 1 handful dried pollock flakes (about 30g)
- 1 handful thinly sliced radish (about 50g)
- 1 egg
- 1/2 stalk green onion, thinly sliced
- 1 Korean chili pepper (optional, seeded and thinly sliced)
Seasoning & Others
- 1 Tbsp sesame oil
- 1 tsp minced garlic
- 1 tsp soy sauce or salt (adjust to taste)
- 1 Tbsp sesame oil
- 1 tsp minced garlic
- 1 tsp soy sauce or salt (adjust to taste)
Cooking Instructions
Step 1
First, prepare the radish by slicing it thinly into strips. This will add a refreshing coolness to the soup. Slice the green onion thinly, and if you prefer a bit of spice, thinly slice the Korean chili pepper after removing the seeds.
Step 2
Soak the dried pollock flakes in cold water for about 10 minutes until they soften. This is a key step for a tender texture. Be careful not to soak them for too long, as this can diminish their flavor.
Step 3
Gently squeeze out the excess water from the soaked pollock flakes using your hands. Avoid squeezing too hard, as this can make the pollock dry and tough.
Step 4
Heat 1 tablespoon of sesame oil in a pot or pan over medium heat.
Step 5
Add the squeezed pollock flakes to the heated sesame oil and stir-fry until they are lightly toasted and fragrant. This process helps to remove any fishy smell and enhances the nutty flavor of the pollock.
Step 6
Once the pollock is partially stir-fried, add a small portion (about 1/4) of the sliced green onions and continue to sauté for another minute. This infuses the pollock with the onion’s aroma.
Step 7
You’ll know the pollock is ready when it becomes slightly shrunken and glossy from the oil.
Step 8
Pour in enough water to cover all the ingredients in the pot. For a clearer and deeper flavor, you can also use anchovy-kelp broth.
Step 9
Add the thinly sliced radish to the pot and bring it to a boil. Cook until the radish becomes translucent and tender. The radish contributes a wonderful refreshing taste to the soup.
Step 10
Season the soup with 1 teaspoon of soy sauce (or salt). It’s a good idea to start with a small amount and adjust the seasoning later to your preference.
Step 11
Add 1 teaspoon of minced garlic and continue to simmer. Let it cook over medium heat to allow the flavors to meld together beautifully.
Step 12
Once the soup comes to a rolling boil, add the remaining sliced green onions and the optional Korean chili pepper. Let it boil for a minute more. The chili pepper adds a pleasant kick and freshness.
Step 13
Crack one egg into a separate bowl.
Step 14
Whisk the egg thoroughly with chopsticks or a whisk until the yolk and white are well combined.
Step 15
When the soup is boiling vigorously, slowly drizzle the beaten egg into the pot in a circular motion. Stirring gently in one direction will create beautiful egg ribbons.
Step 16
Cook for about 1 more minute, just until the egg is set, then immediately turn off the heat. Overcooking the egg can make it rubbery.
Step 17
Your delicious and nourishing pollock soup is ready! Enjoy it with a bowl of rice for a truly comforting meal.
