Clear and Hearty Pollack Soup (Bugeotguk) Recipe
Clear and Hearty Pollack Soup (Bugeotguk) Recipe
Quick & Easy Bugeotguk: A Refreshing Soup for Busy Mornings
Introducing the perfect Bugeotguk recipe, ideal not only for special occasions but also for busy weekday mornings. Its clear, refreshing broth gently cleanses the palate and provides a satisfying warmth, making it a dish that will have you finishing a bowl of rice in no time. Start your day with a hearty and delicious bowl of Bugeotguk!
Main Ingredients- 200g dried pollack or dried Alaska pollock strips (Soak briefly in cold water to soften if desired)
- 2 Tbsp perilla oil (Perilla oil enhances the umami of the pollack better than sesame oil)
- 1 Tbsp soy sauce for soup (You can also mix in a little homemade doenjang or regular soy sauce)
- 1/2 large green onion (generously, mainly the white parts)
- 2 eggs
- Pinch of salt (for seasoning)
- 1 Tbsp minced garlic (Garlic adds depth to the broth)
Cooking Instructions
Step 1
Let’s begin preparing for a delicious Bugeotguk! First, lightly rinse the dried pollack or pollack strips under cold running water to remove any impurities. Squeeze out excess water with your hands. (Tip: If the pollack is too tough, you can soak it in cold water for about 5 minutes to make it softer.)
Step 2
Heat a pot over medium-low heat. Add 2 tablespoons of perilla oil and the prepared pollack strips. Sauté for 3-4 minutes, stirring occasionally, until the pollack is lightly golden and fragrant. Sautéing brings out its delicious savory flavor.
Step 3
Pour 5 cups of rice water or kelp stock into the pot with the sautéed pollack. Bring to a boil over high heat, then reduce to medium-low heat. Let it simmer for about 10 minutes, allowing the pollack’s flavor to infuse into the broth.
Step 4
While the soup is simmering, thinly slice the green onion. Crack 2 eggs into a bowl and whisk them well. (Tip: Add a pinch of salt to the whisked eggs for a more savory taste.)
Step 5
Once the broth has simmered, add 1 tablespoon of soy sauce for soup and 1 tablespoon of minced garlic. Stir well to combine. If you like a bit of spice, you can add the thinly sliced Korean green chili pepper or red chili pepper at this stage.
Step 6
When the soup comes back to a boil, slowly pour the whisked eggs in a thin stream around the edges of the pot. The eggs will cook into delicate ribbons. Let them set without stirring, then gently stir 2-3 times with a spoon once they are slightly cooked.
Step 7
Finally, add a generous amount of sliced green onions and let it simmer for another minute. Taste the soup and adjust the seasoning with salt if needed. Using coarse sea salt can enhance the umami flavor. Your clear, refreshing, and satisfying Bugeotguk is now ready! Enjoy it with a warm bowl of rice.
