15-Minute Dried Pollock Soup (Bugeo-guk)
Dried pollock fish is simmered with soybean sprouts and tofu in a flavorful stock to make a light Korean style hangover soup. It takes only 15 minutes to fix this breakfast soup.
- Prep time
- 5 min
- Cook time
- 15 min
- Yield
- 4 servings
- Difficulty
- HARD
Ingredients
- 1+1/2 oz dried shredded pollock
- 1 tbsp perilla oil (or sesame oil)
- 2 clove garlic (minced)
- 6 cup anchovy sea kelp stock (recipe follows)
- 7 oz soybean sprouts (cleaned)
- 1/2 lb soft tofu (sliced)
- 2 tsp Korean salted shrimp
- salt (to taste)
- 1 red chili (sliced, optional)
- 2 green onion (chopped)
- 6-7 large dried anchovies
- 1 large piece dried sea kelp (dashima)
- 7 cup water
Instructions
- 1
Combine dried anchovies and dried sea kelp in water and bring it to boil. Simmer for 3-4 minutes. Discard the anchovies and sea kelp and reserve the stock.
- 2
Heat oil in a soup pot over low heat. Add garlic 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.
- 3
Add the soybean sprouts and cover the pot with a lid. Reduce the heat to med-low and cook for 5 minutes. Add tofu slices and heat through.
- 4
Season the soup with Korean soup soy sauce and Korean salted shrimp. Season further with salt if necessary.
- 5
Lastly add the chili (optional) and chopped green onion; stir. Serve the soup hot, with rice and kimchi.