In Korean homes, bugeoguk brings the deep, savory notes of dried pollock to the breakfast table. Its clear broth, studded with bean sprouts and threads of beaten egg, turns this otherwise humble dried fish into something remarkable.

The fish itself goes by many names here -- fresh pollock is “myeongtae,” but its dried version, “bugeo,” is what gives this soup its name. The most sought-after variety, “hwangtae,” gets its distinct flavor from repeated freeze-thaw cycles in the winter winds along the coast, a process that concentrates its flavor to great depths.

When simmered low and slow, the dried fish yields a broth that rivals the richness of long-cooked bone broths. There‘s a reason it’s a popular morning-after remedy for Koreans --the soup is known for its energy-boosting and detox properties.

So the next time you‘ve had one too many, this delicious hangover cure could be your path to redemption.

(Bugeoguk, dried pollack soup, Korean-style pollack broth, savory dried fish soup)