Soft Pollock Soup (Bugeokguk) Loved by Kids
Soft Pollock Soup (Bugeokguk) Loved by Kids
The Secret to Softness! A Mild Dried Pollock Soup Recipe with Egg Wash
Today, I’m sharing a recipe for a wonderfully soft and mild Dried Pollock Soup, made extra tender and delicious by using a simple egg wash. This version is perfect for picky eaters, featuring chewy dried pollock and refreshing radish that warms you up from the inside out. Let’s get started on this easy yet deeply flavorful soup!
Main Ingredients- 50g Dried Pollock (cut into bite-sized pieces)
- 200g Radish (thinly julienned)
- 1 Scallion (sliced diagonally)
- 2 Eggs (lightly beaten)
- 1.5 Liters Water (for broth)
- 1 Stock Pack (for broth)
Seasoning (Tablespoon Measure)- 1.5 Tbsp Anchovy Sauce
- 1 Tbsp Soy Sauce for Soup
- 0.5 Tbsp Salt (adjust to taste)
- Pinch of Black Pepper
- 1 Tbsp Minced Garlic
- 1 Tbsp Sesame Oil
- 1.5 Tbsp Anchovy Sauce
- 1 Tbsp Soy Sauce for Soup
- 0.5 Tbsp Salt (adjust to taste)
- Pinch of Black Pepper
- 1 Tbsp Minced Garlic
- 1 Tbsp Sesame Oil
Cooking Instructions
Step 1
First, let’s prepare the vegetables that will add depth to our soup. Slice the scallion diagonally into about 0.5cm thick pieces. Cut the radish into thin juliennes, approximately 3mm thick; this will give it a pleasant texture when cooked.
Step 2
Heat the sesame oil in a pot over medium heat. Add the julienned radish and sauté for 3 minutes until it becomes slightly translucent. Sautéing the radish brings out its natural sweetness, making the soup broth even more refreshing.
Step 3
Pour in the water (1.5 liters) and add the stock pack to the pot with the sautéed radish. Bring it to a rolling boil over high heat, then reduce the heat to medium and let it simmer gently for 10 minutes. After 10 minutes, remove and discard the stock pack, keeping the flavorful broth.
Step 4
While the broth is simmering, prepare the dried pollock. Gently run your fingers over the dried pollock strips to remove any tough, large bones. Then, cut the pollock into bite-sized pieces, about 2-3 cm long.
Step 5
Quickly rinse the cut dried pollock under cold or lukewarm running water and drain it thoroughly in a colander. Avoid rinsing for too long, as this can wash away flavor. A quick rinse of about 10 seconds is ideal.
Step 6
Now, let’s make the egg wash. In a bowl, crack the 2 eggs and add a pinch of salt and a dash of pepper. Whisk them well until the egg whites are broken up. Add the prepared dried pollock to the egg mixture and toss gently to coat. Let it marinate for about 10 minutes. This step will make the dried pollock more tender and ensure it’s beautifully coated, resulting in a moister texture.
Step 7
Bring the radish broth back to a boil over high heat. Carefully add the dried pollock, coated in the egg wash, into the simmering broth. **Crucially, do not stir at this point.** Allow it to come to a gentle boil. This allows the egg wash to set around the pollock.
Step 8
Once the soup returns to a boil after adding the pollock, stir in the anchovy sauce (1 Tbsp), soy sauce for soup (1 Tbsp), and salt (0.5 Tbsp) to season. Reduce the heat to medium and simmer for another 5 minutes. After 5 minutes, use a spoon or ladle to gently break apart any large clumps of pollock. This will evenly distribute the egg-coated pollock, making it look appetizing and taste delicious.
Step 9
Finally, add the minced garlic (1 Tbsp), sliced scallions, and a pinch of pepper to taste. Simmer for just another moment, and your delicious Dried Pollock Soup is ready!
Step 10
This mild and tender Dried Pollock Soup is wonderfully complemented by a touch of black pepper at the end, which adds a surprising freshness. Be sure to try it!
Step 11
Nutritious Dried Pollock Soup is a favorite for all ages. If you’re serving it to children, set aside their portion first. Then, for the adults, you can add a bit of spicy Cheongyang pepper or chili powder to the remaining soup to create a hearty, spicier version. It’s a great way to enjoy two different soups from one pot! 😀
