Bukoe-guk

Bukoe-guk, or Dried Pollock Soup, is a staple in Korean cuisine known for its comforting and nourishing qualities. This version highlights a milky-white, refreshing broth that offers warmth and depth, perfect for a chilly day or as a light, revitalizing meal.

Ingredients

🐟 60g Hwangtaechae Dried Pollock Shreds, cut into bite-sized pieces
💧 1.3 L Water
🌿 100g Radish Moo, julienned
🌊 2 pieces Kelp Dashima, palm-sized
🥚 2 Eggs, whisked with a pinch of salt
🌱 1/2 stalk Green Onion Daepa, sliced diagonally
🥄 1 tablespoon Sesame Oil Chamgireum
🧄 1 tablespoon Minced Garlic Dajin Maneul
🥣 2/3 tablespoon Korean Soup Soy Sauce Gukganjang
🧂 Salt: A little for eggs, 2/3 tablespoon for soup
🍶 1 tablespoon Cheongju Rice Wine
🌶️ Black Pepper Huchu to taste

Instructions

1- Prepare the Pollock:

• Use kitchen scissors to cut 60g of dried pollock into bite-sized pieces.
• Soak briefly in water and squeeze out the excess to cleanse and prepare for seasoning.

2- Prepare Vegetables:

• Diagonally slice 1/2 stalk of green onion.
• Julienne 100g of radish after cutting into thin, semi-circular slices.

3- Whisk Eggs:

• Crack 2 eggs into a bowl.
• Add a pinch of salt and whisk thoroughly.

4- Heat the Pot:

• Place a Crocodile cooking pot on medium heat on a gas stove.
• Add 1 tablespoon of sesame oil.

5- Stir-fry Base:

• Add the squeezed pollock shreds to the pot and stir-fry until fragrant.
• Include julienned radish and stir-fry for 1 minute.

6- Cook the Soup:

• Pour in 1.3 liters of water and bring it to a boil.
• Add 2 pieces of kelp. Once boiling, skim off foam with a spoon for clarity.

7- Boil:

• Let the soup boil for 10 minutes and then remove kelp using tongs.

8- Season:

• Add 1 tablespoon minced garlic, 2/3 tablespoon soy sauce, and 2/3 tablespoon salt.

9- Add Eggs:

• Pour whisked eggs gently into the soup, allowing them to form strands without stirring immediately.

10- Finish Cooking:
- Add green onion slices and stir the soup gently.
- Incorporate 1 tablespoon Cheongju and let it boil for another minute. Turn off heat.

11- Season to Taste:
- Finish with a sprinkle of black pepper to taste.

Prep Time: 5-10 minutes
Cook Time: 12-15 minutes
Total Time: 17-25 minutes
Servings: 4
Calories: 150-200 kcal
Proteins: 12g
Fats: 8g
Carbohydrates: 5g
Equipment: Crocodile cooking pot, Gas stove, Cutting board, Chef's knife, Kitchen scissors, Measuring spoons/ladle (wooden and copper-colored spoon for sesame oil), Mixing bowls (small white and clear glass for soaking pollock), Whisk, Tongs

Cooking Tips

• Pollock Prep: Soaking and squeezing the pollock enhances flavor profiles and prevents crumbly textures.
• Egg Technique: Pour slowly, and let the eggs set without stirring for delicate ribbons.

#koreanfood #comfortfood #traditional #pollocksoup #healthysoup #koreancuisine

최주부 Choi JuBu: https://www.youtube.com/@choijubu

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Bugeoguk (Korean Pollack Soup)