Clear and Refreshing Pollack Soup (Bukeoguk)
Clear and Refreshing Pollack Soup (Bukeoguk)
How to Make a Rich, White Pollack Soup Like Bone Broth
Do you have leftover dried pollack from ancestral rites or holidays? Don’t let it go to waste! Turn it into a beautifully milky and deeply flavorful pollack soup. It’s as rich as bone broth but wonderfully refreshing, perfect for a hearty meal that soothes and revitalizes. Using hand-shredded pollack will give you an even more tender and satisfying texture. This recipe makes a comforting bowl of Bukeoguk that the whole family will love.
Bukeoguk Ingredients- 1 handful dried pollack threads (about 20g)
- 1 handful shredded radish (about 50g)
- 2 Tbsp sesame oil
- 6 cups water (1.2L)
- 1/2 Tbsp salted fermented shrimp (for broth)
- 1/2 Tbsp minced garlic
- 1 stalk green onion (sliced diagonally)
Cooking Instructions
Step 1
Quickly dip the handful of dried pollack threads in cold water and immediately squeeze out all excess moisture by hand. We won’t be soaking them. Place the prepared pollack threads into a pot.
Step 2
Add the shredded radish to the pot along with the pollack threads. The radish will add a refreshing element to the broth.
Step 3
Drizzle 2 tablespoons of sesame oil over the pollack and radish in the pot. Stir-fry over medium heat until fragrant. Sautéing until the sesame oil is well absorbed is key.
Step 4
After stir-frying for about 2-3 minutes until the sesame oil is nicely coating the ingredients, pour in 2 cups (400ml) of water and bring to a boil. This initial boiling process will start to extract the pollack’s flavor.
Step 5
Once the soup comes to a rolling boil, add another 2 cups (400ml) of water and bring it back to a boil. Adding the water in stages like this helps the broth become milky without becoming cloudy.
Step 6
When the soup boils again, add the remaining 2 cups (400ml) of water and let it boil. By dividing the total 6 cups of water into three additions and repeating the boiling process, you’ll achieve a milky, rich broth, similar to bone broth. Continue to boil until the soup becomes beautifully opaque.
Step 7
Now it’s time to season the soup. Add 1/2 tablespoon of salted fermented shrimp to season. Salted fermented shrimp adds a savory depth and enhances the refreshing taste of the pollack soup. You can also adjust the seasoning with salt if preferred.
Step 8
Finally, add the diagonally sliced green onion and 1/2 tablespoon of minced garlic, and simmer for another moment to finish. The natural sweetness of the green onion and the aroma of garlic will add even more depth to the flavor. Enjoy it warm!
