Refreshing Pollock Soup (Bukguk)
♥[Newlywed’s Meal] Hangover-Relieving Pollock Soup
The taste that cures your hangover! A taste that opens up your senses! With this steaming hot broth, a bowl of rice will disappear in no time! Have a refreshing Bukguk and power through your day!
Ingredients
- 500g Dried Pollock Threads
- 700ml Water from Soaking Pollock
- 1/2 Block Firm Tofu
- 1 Large Handful of Bean Sprouts
- 1 Green Onion
- 2-3 Korean Green Chilies (optional, for spiciness)
- 2 Tbsp Soy Sauce for Soup (Guk-ganjang)
- 1/2 Tbsp Minced Garlic
- 2 Tbsp Perilla Oil (or Sesame Oil)
- 1/2 Tbsp Salted Shrimp (Saewoojeot)
- Pinch of Black Pepper
Cooking Instructions
Step 1
In a large bowl, pour 700ml of lukewarm water and soak the dried pollock threads for about 2-3 minutes until they become soft and pliable. Be careful not to oversoak, as it can affect the texture.
Step 2
While the pollock is soaking, prepare the aromatics and vegetables. Thinly slice radish (if using), and finely chop the green onion and Korean green chilies. (Add green chilies if you prefer a spicier soup!)
Step 3
Drain the rehydrated pollock threads lightly. Cut them into bite-sized pieces (about 5cm). Heat 2 tablespoons of perilla oil (or sesame oil) in a pot over medium-low heat. Add the cut pollock and stir-fry for about 3 minutes until fragrant. This step helps to remove any fishy smell and enhance the nutty flavor.
Step 4
Once the pollock is slightly stir-fried, add the thinly sliced radish (if using) and stir-fry for about a minute. Add 2 tablespoons of soy sauce for soup and 1/2 tablespoon of minced garlic, and continue to stir-fry to combine the flavors.
Step 5
Stir-fry for another 1-2 minutes until the radish and pollock are well combined. Then, pour in the 700ml of water that was used to soak the pollock. Scrape the bottom of the pot to incorporate any flavorful bits.
Step 6
Bring the soup to a boil over high heat, then reduce the heat to medium-low. Let it simmer gently for about 10 minutes until a milky, rich broth forms. Once the broth is clear and flavorful, add the cubed tofu.
Step 7
Add a large handful of washed bean sprouts and continue to simmer for about 5 minutes with the lid on. The bean sprouts will release a refreshing flavor, making the soup even cleaner. Cooking with the lid on helps to prevent any unwanted bean sprout smell.
Step 8
Now, for that spicy kick! Add the 2-3 chopped Korean green chilies for a boost of heat and flavor. Feel free to omit them if you prefer a milder soup.
Step 9
Finally, add the chopped green onion generously. Season with 1/2 tablespoon of salted shrimp (saewoojeot) to taste; this adds a wonderful umami. Simmer for another 5 minutes to allow the fresh aroma of the green onion to infuse into the broth.
Step 10
Finish with a pinch of black pepper for extra aroma. For a richer soup, you can whisk an egg and slowly drizzle it into the simmering soup while stirring in a circular motion. Enjoy your steaming hot and refreshing hangover cure soup!
