Bugeotguk (Institute of Traditional Korean Food)
Bukeotguk is a soup made by boiling seasoned bukeo (dried pollack) after it has been soaked and ripped. Bukeo is available year-round at a low price in Korea, therefore, bukeotguk is an everyday soup for Koreans. It is believed that bugeo protects the liver and many people have bukeotguk after drinking alcohol.
● 70g dried pollack
● 100g radish, 20g small green onion, 1/4 red pepper
● 1 tsp sesame oil
● 7 cups water, 1 tsp clear soy sauce, 1/2 tbsp salt
● 1 egg
● 1/2 tbsp minced green onion, 1 tsp minced garlic, 1/8 tsp ground white pepper, 1/2 tbsp sesame oil
1. Remove the head, tail and fins of the dried pollack and soak in water for 10 seconds. Wrap it with a damp cloth and let it sit for 30 minutes.
2. When the dried pollack has softened, take the bones out. Rip it up into pieces about 5 cm long and season.
3. Trim and clean the radish, slice finely into 3 cm-square pieces.
4. Trim and clean the small green onion, cut it into 3-4 cm-long pieces. Halve the red pepper and seed, then slice finely into 3 cm pieces.
5. Beat the egg.
6. When the pot has been heated, oil and stir-fry the dried pollack and radish together for 1 minute on medium heat. Add water and boil it on high heat for 7 min.
7. Reduce the heat to medium and boil it for 20 minutes more. Season with diluted soy sauce and salt. Put small green onion and red pepper, draw lines with beaten egg on top and bring it to a boil.
● Shred dried pollack may be used for dried pollack soup.
● Bean sprouts may make the soup cool in taste.
(Adapted from the Institute of Traditional Korean Food)