Write For Us

Dried pollock soup ("bugeoguk":북어국)

E-Commerce Solutions SEO Solutions Marketing Solutions
159 Views

  • Thanks! Share it with your friends!

    You disliked this video. Thanks for the feedback!

ava
Published
How to make this delicious Korean soup. Some people say it's a hangover cure!
My recipe is here: http://www.maangchi.com/recipe/bugeoguk

Ingredients (for 2 servings):
2 oz (60 grams) dried shredded pollock, radish, garlic, fish sauce (or salt), water, green onion,sesame oil, egg, and water

Directions:
1. Take 2 oz (60 grams) of dried and shredded pollock from a package and tear each strip into thin pieces by hand. They should be about 2 ½ inch long (6 cm).
*tip: 1 package of dried shredded pollock that I use in the video weighs 150 grams (about 5 oz), so you could make 5-6 servings with 1 package.
2. Peel a radish and slice it into small pieces (2 x 3 inch and 1/8 inch thick) to make 2 cups' worth.
3. Slice 2 stalks of green onions. Mince 4 cloves of garlic. Beat 1 egg in a small bowl with a fork. Set them all aside.
4. Heat up a pot and add 1 tbs sesame oil.
5. Add the dried pollock strips and the minced garlic to the pot and stir it for 30 seconds with a wooden spoon.
6. Add 7 cups of water and the radish.
7. Close the lid and boil for 20 minutes over high heat.
8. 20 minutes later, open the lid and add 2 tbs fish sauce.
9. Lower the heat to medium-low and simmer for 2-3 minutes.
10. Open the lid and pour the beaten egg into the boiling soup.
*tip: Don't stir the soup until the beaten egg is cooked and floating.
11. Turn the heat off and add the green onion.
12. Stir it with a ladle so the green onion is cooked a little by the boiling soup.
Serve with rice and side dishes including kimchi.

If you are in New York on June 26, I am having a Kimchi contest! There will be prizes and delicious food!
details: http://www.maangchi.com/blog/new-york-kimchi-contest
register: http://www.maangchi.com/kimchi-contest-registration
See you there!
Category
食物- Food
Sign in or sign up to post comments.
Be the first to comment