Bukeoguk (Dried Pollock Soup)

Method5 steps · about 45 min

1. 1

   Step 1: Rinse the dried pollock (2 ounces), then soak it in warm water until softened, about 20 minutes. Use part of the recipe’s 6-cup soup-water allowance for soaking. Drain and reserve the soaking liquid. Lightly squeeze the fish and tear into bite-size pieces.

   Soak pollock · 20 minUses 2 ounces dried pollock (bukeo/hwangtae strips - 1 cup packed after being soaked and squeezed) · Water, as needed to rinse the dried pollock before soaking · Part of the 6-cup total water allowance for soaking

   
2. 2

   Step 2: Choose potato (1 medium) OR an equal amount of Korean radish. Cut the potato or radish into thin half-moon pieces. Cut tofu (6 ounces) into 1/2-inch-thick bite-size pieces and scallions (2) into 1-inch lengths.

   Uses 1 medium potato (or equal amount of Korean radish) · Korean radish equal to 1 medium potato, instead of potato · 6 ounces tofu · 2 scallions

3. 3

   Step 3: Sauté the softened pollock in sesame oil (2 teaspoons) over medium-high heat for about 2–3 minutes, lightly seasoning with salt (to taste). If using radish instead of potato, sauté the prepared radish with the pollock now.

   Sauté softened pollock · 3 minUses Softened drained pollock · Prepared radish, only if selected · 2 teaspoons sesame oil · Salt, to taste

4. 4

   Step 4: Combine the reserved soaking liquid with enough remaining fresh water to make 6 cups TOTAL and add to the sautéed pollock. Add the soup soy sauce (1 tablespoon) once. Bring to a boil, cover and boil for 7–8 minutes. Add the prepared potato only if that option was selected, then add the tofu and garlic (1 teaspoon).

   Boil soup · 8 minUses Sautéed pollock and optional radish · Reserved pollock-soaking liquid · Only enough remaining fresh water to bring soaking liquid plus water to 6 cups total · 1 tablespoon soup soy sauce - gukganjang · Prepared potato, only if selected · Prepared tofu · 1 teaspoon minced garlic

5. 5

   Step 5: Cook until the potato or radish is tender, about 5 minutes as a guide. Adjust with salt (to taste) and black pepper (to taste) to taste. Reduce to medium-low, add the prepared scallions and drizzle in the lightly beaten egg (1). Let the egg set in the simmering soup, then turn off the heat.

   Cook potatoes · 5 minUses Soup with selected vegetable and tofu · Salt, to taste · Black pepper, to taste · Prepared scallions · 1 egg (lightly beaten)