15-Minute Dried Pollock Soup (Bugeo-guk)

Method5 steps · about 15 min

1. 1

   Step 1: Combine dried anchovies (6-7 large) and dried sea kelp (1 large piece) in water (7 cups) and bring it to boil. Simmer for 3-4 minutes. Discard the anchovies and sea kelp and reserve the stock.

   Simmer anchovy stock · 4 minUses 6-7 large dried anchovies · 1 large piece dried sea kelp (dashima) · 7 cups water

2. 2

   Step 2: Heat oil in a soup pot over low heat. Add garlic (2 cloves) and the shredded pollock. Toss to coat with oil and garlic for 1 minute. Pour the reserved stock to the pot and bring the soup to boil.

   Uses 1 1/2 oz dried shredded pollock · 1 tbsp perilla oil (or sesame oil) · 2 cloves garlic (minced) · 6 cups prepared anchovy sea kelp stock

3. 3

   Step 3: Add the soybean sprouts (7 oz) and cover the pot with a lid. Reduce the heat to med-low and cook for 5 minutes. Add tofu slices and heat through.

   Cook with sprouts · 5 minUses 7 oz soybean sprouts (cleaned) · 1/2 lb soft tofu (sliced)

4. 4

   Step 4: Season the soup with Korean soup soy sauce (to taste) and Korean salted shrimp (2 tsp). Season further with salt (to taste) if necessary.

   Uses 2 tsp Korean salted shrimp · salt (to taste) · Korean soup soy sauce, to taste

5. 5

   Step 5: Lastly add the chili (optional) and chopped green onion (2); stir. Serve the soup hot, with rice and kimchi.

   Uses 1 red chili (sliced, optional) · 2 green onion (chopped)