Bugeo Guk (Dried Pollack Soup)

Had ourselves a light and healthy bugeo guk (dried pollack soup) with our meal tonight. We have been holding off on this dish simply because it’s a ripoff to buy at our local Korean market ($13 for an 8 oz bag) and wanted to wait until our next trip to Chicago where we could buy some higher quality and less expensive Korean goods. Anyways, we bought it in the end and the taste alone proved its worth. Just some quick info, the soup is known as haejangguk (“hangover soup”) where many alcohol-loving Koreans seek this out after a hard night of drinking (I used to be one of them). It has a light, refreshing taste and the fish pieces have a soft, inviting texture that goes perfect with a bowl of rice and namul side dishes. There are several variations but I included the basics down below.


Servings: 4 people
Prep time: 10 minutes
Cooking time: 20 minutes


  • 5, 6 cups bugeo (dried pollack), torn into strips
  • 1/3 medium radish, thinly sliced
  • 2, 3 green onions,chopped
  • 1 block tofu, cubed
  • 1 egg, lightly beaten
  • 3 garlic, finely minced
  • 2 tbsp soy sauce
  • 1 tbsp sesame oil
  • 1 tsp salt
  • gochugaru (Korean red pepper flakes; optional)
  • 2 cups beansprouts (optional)


  1. Optional: boil a handful of myeolchi (dried anchovies) and dashima (kelp) for the broth, about 5 minutes. Discard after straining.
  2. In a large pot, saute the minced garlic with the sesame oil and soy sauce for a few minutes. Add the dried pollack and continue for 2-3 minutes.
  3. Add water to the pot filling about an inch above the dried pollack (more if you prefer extra liquid). Boil for about 5 minutes and then add the sliced radish pieces and cubed tofu pieces. Simmer for about 10 minutes on medium heat.
  4. Slowly add in the beaten egg swirling the soup at the same time to get a flaky consistency.
  5. Add chopped green onions, cook for another minute. Sample the broth and adjust as necessary.
  6. Serve with rice and other side dishes.



Recent Posts

Comments are closed.