By Hansik Promotion Institute
Bugeotguk is a beloved Korean comfort soup known for its light, savory broth and revitalizing properties, especially after a long night of merrymaking.
The dried pollack gives the soup a uniquely rich flavor that deepens as it simmers, while sesame oil and soy sauce bring out its umami essence. The addition of egg, radish and a hint of heat from red chili creates a satisfying balance.
Whether you're nursing a hangover or just craving something warm and soothing, this soup delivers tradition and taste in every spoonful. Serve it with a side of saeujeot (salted shrimp) or gochutgaru (red chili pepper powder) for an extra kick.
Ingredients
- 60 grams dried Pollack pieces
- 90 grams white radish
- 1.5 liters water
- 2 eggs
- 30 grams green onion
- 15 red chile pepper
- 1 tablespoon sesame oil
- 1 tablespoon soy sauce for soup salt as needed
- Seasoning for Pollack
- 1 tablespoon soy sauce for soup
- 1 tablespoon sesame oil
- ½ tablespoon minced garlic
- Pinch of ground black pepper
- Side dish
- saeujeot (salted shrimp), gochut-garu (red chili pepper powder)
Preparation
Soak the dried pollack pieces in cold water for a few minutes. Drain and squeeze out excess water. In a medium bowl, combine all the ingredients of seasoning pollack and add the Pollack pieces. Mix well.
Cut the radish into 5×0.5×0.5-cm thin julienne strips.
Cut the red chili pepper in half lengthwise and remove the seeds. Slice the red chili pepper and green onions diagonally.
In a small bowl, beat the egg well.
Cooking
Heat a large saucepan with sesame oil, add the pollack pieces and stir-fry over medium heat. Add the radish strips and water.
Boil for 10 minutes, the broth will turn a milky-white color. Season to taste with salt and soy sauce. Add the red chili peppers and green onions.
Add the beaten egg.
Serve with saeujeot or gochutgaru.
Serves 4.
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