Clear and Revitalizing Dried Pollack Soup (Bukguk): The Ultimate Hangover Cure!
Clear and Revitalizing Dried Pollack Soup (Bukguk): The Ultimate Hangover Cure!
On the morning after a gathering and drinks, here’s how to make a clear and refreshing Dried Pollack Soup (Bukguk) to beat that hangover.
This is a method for making a remarkably clear and refreshing Dried Pollack Soup.
Ingredients- Dried Pollack (Buk-uh) 50g
- Green Onion 1/2 stalk
- Radish 500g
- Egg 1
- Sesame Oil 2 Tbsp
- Water 700ml
- Black Pepper a pinch
- Salt 1 tsp
- Minced Garlic 1 Tbsp
- Soy Sauce 2 Tbsp
Cooking Instructions
Step 1
Cut the dried pollack into bite-sized pieces. If it’s too dry, it might break easily, so briefly dip it in cold water for about 10 seconds and immediately squeeze out the excess water. This makes it tender and helps it release its flavor into the broth.
Step 2
Slice the green onion diagonally into about 0.5cm thick pieces, focusing on the white part. The fragrant aroma of the green onion will infuse into the soup, adding a refreshing taste.
Step 3
Slice the radish thinly into uniform, flat pieces (nap-yak seolgi). Slicing it thinly speeds up the cooking time and results in a clearer broth.
Step 4
Crack the egg into a bowl and beat it gently, optionally adding a pinch of salt, being careful not to create too much foam. This will help the egg form beautiful ribbons when added to the soup.
Step 5
Add the squeezed dried pollack to the beaten egg and mix. This coats the pollack, making it even more tender and adding a subtle richness to the broth without making it cloudy.
Step 6
Heat 2 Tbsp of sesame oil in a pot over medium-low heat. Add the sliced radish and sauté for 2-3 minutes until it becomes translucent. Sautéing the radish draws out its natural sweetness, which is a secret to a deep, flavorful broth.
Step 7
Once the radish is translucent, pour in 700ml of water and bring to a boil over high heat. Once boiling, reduce the heat to medium and simmer for about 10 minutes until the radish is transparent and tender. Cooked radish is key to a refreshing soup.
Step 8
When the radish is fully cooked, carefully pour in the rehydrated pollack mixed with egg. Let it sit undisturbed for about 1 minute, then gently stir from the edges with a spoon to allow the egg to cook into soft ribbons. Avoid boiling the pollack for too long, as it can become tough. Finally, stir in 1 Tbsp of minced garlic, 1 tsp of soy sauce (or adjust with salt to taste), and a pinch of black pepper. Simmer briefly. For added flavor, you can mix 2 Tbsp of soy sauce into the egg mixture beforehand. Your refreshing Bukguk is ready!
