Simple Dried Pollock Soup (Bukguk)
Simple Dried Pollock Soup (Bukguk)
Quick & Easy Bukguk: No Broth Needed, Perfect for a Fast Morning Meal
This Bukguk recipe is perfect for a quick and warm bowl on busy mornings. It’s incredibly simple to make without any need for a separate broth, just simmer and enjoy! Experience a hearty and satisfying breakfast with this easy-to-make, comforting soup.
Ingredients- 40g Dried Pollock Flakes
- 2 Large Eggs
- 1 Medium Potato
- 1 Piece of Radish (approx. 3cm thick)
- 1/4 Green Onion
- 2 Korean Chili Peppers (Cheongyang)
- 1 Tbsp Salted Shrimp (Saeujeot)
- 1 Tbsp Soup Soy Sauce
- 1 Tbsp Fish Sauce (Anchovy or Sand Lance)
- 1 Liter Water
- 1 Tbsp Minced Garlic
- 1 Tbsp Sesame Oil
- Soup Soy Sauce or Salt (for seasoning)
Cooking Instructions
Step 1
Preparing the Ingredients for a Delicious Bukguk
Step 2
① Prepare the Eggs: Crack 2 eggs into a bowl. Lightly beat them with chopsticks, ensuring the yolks and whites are not completely mixed. Aim for a gently swirled consistency. This technique helps the egg ribbons form nicely in the soup without making it cloudy.
② Prepare the Vegetables: Wash and peel the potato and radish. Slice them thinly (about 0.2cm thick) into bite-sized pieces. Slice the green onion and Korean chili peppers diagonally.
Step 3
③ Soak and Cut the Dried Pollock: Cut the dried pollock flakes into manageable lengths with scissors. Briefly soak them in some of the prepared water (part of the 1 liter total). Immediately after, drain them thoroughly by squeezing out the excess water. Soaking briefly softens the pollock, and you can use the soaking water to add depth to the soup. Avoid soaking for too long.
Step 4
④ Sauté the Dried Pollock: Heat 1 tablespoon of sesame oil in a pot over medium heat. Add the squeezed dried pollock flakes and sauté for about 1 minute. This step enhances the pollock’s flavor and aroma, contributing to a richer soup base.
Step 5
⑤ Add the Pollock Soaking Water: Carefully pour the water used to soak the pollock into the pot. This water will act as your flavorful broth.
Step 6
⑥ Add Remaining Water and Boil: Add the rest of the water (1 liter total) to the pot. Cover with a lid and bring to a boil over high heat.
Step 7
⑦ Add Vegetables: Once the soup is boiling, add the thinly sliced potato and radish.
Step 8
⑧ Add Seasonings and Simmer: Stir in 1 tablespoon of minced garlic, 1 tablespoon of salted shrimp, 1 tablespoon of soup soy sauce, and 1 tablespoon of fish sauce. Cover the pot and let it simmer over medium heat until the vegetables are fully tender. This allows the flavors to meld together beautifully.
Step 9
⑨ Add Chili Peppers and Adjust Seasoning: Midway through the simmering process, add the diagonally sliced Korean chili peppers for a touch of heat. Check if the vegetables are cooked through. Taste the soup and adjust the seasoning with additional soup soy sauce or salt if needed. (Tip: The soup may become slightly bland after adding the eggs, so it’s best to season it a little richer beforehand.)
Step 10
⑩ Add the Eggs: Reduce the heat to low. Slowly drizzle the lightly beaten eggs in a circular motion around the edge of the pot. Immediately cover the pot without stirring. This will create delicate, fluffy egg ribbons in the soup. (Tip: Do not stir after adding the eggs, as this can make the soup cloudy.)
Step 11
⑪ Finish and Serve: After adding the eggs and covering, let it cook for about 1 minute. Then, add the sliced green onions, cover again, and cook for another minute before turning off the heat. Open the lid to reveal your delicious, homemade Bukguk!
Step 12
And there you have it! A wonderfully flavorful Bukguk without any fuss. Enjoy this comforting bowl with a side of warm rice for a satisfying meal.
