Bugeo-guk: 15-Minute Dried Pollock Soup

Dried pollock soup (bugeo-guk) is a well known light hangover soup served as a breakfast in Korea. Shredded dried pollock fish is simmered with soybean sprouts and tofu in a flavorful stock. It is a short and direct soup to fix within 15 minutes.

Korea is notorious for their heavy drinking culture (which we are not fond of). Fortunately, our father was not keen on drinking as we recall.

However, every once in a blue moon, he drank a lot with his friends. A little bit of booze could make him unrestrained. So when he came home late at night totally drunk, we could easily predict what our mother would fix for breakfast next morning.

Without a doubt, our mother would cook this dried pollock soup called bugeo-guk (북어국) for him. It is a clear short soup made with dried pollock fish and some vegetables. The soup is savory, whether you are sober or not.

What is dried pollock?

Dried pollock comes from pollock fish (or pollack, 북어) caught in the deep Alaskan ocean and dried by the sea wind. Once fully dried, the fish becomes feather-light and flaky.

The drying process determines its type: bugeo (북어) or hwangtae (황태). Most packaged, shredded pollock is hwangtae, but either type works for this recipe.

Bugeo-guk: Korea’s Short Hangover Soup

Bugeo-guk, or dried pollock soup, is a popular detox soup in Korea, often enjoyed as a morning hangover remedy. Many breakfast spots serve this light yet nourishing dish to help recover after a night of drinking.

While there are other hearty Korean hangover soups, this pollock soup is one of the easiest to whip up at home, especially on a busy morning.

Funny story—our kids used to avoid this soup because of its name! “Bugeo-guk” (where guk means soup) sounded suspicious to them, and they thought we were cooking up something else. Let us show you what goes into this comforting soup! 😊

Ingredients You’ll Need

Dried shredded pollock is in the main cast, of course. You can find it easily in many Korean stores or purchase it online.

As for the supporting ingredients, try soybean sprouts, radish, tofu, potato, egg, or whatever else sounds suitable for soup.

• Shredded pollock–You can buy it in any Korean or Asian markets. Or use online store to purchase.
• Perilla oil or sesame oil—adds nutty fragrance to the soup
• Garlic—savory ingredient
• Soybean sprouts and/or tofu—or use radish, potato, beaten egg, etc, instead. If you don’t have soybean sprouts handy, try with Korean radish or potato.
• Korean soup soy sauce & Korean salted shrimp—to season and add umami. Substitute with a little bit of fish sauce and salt.
• Red chili & green onion—red chili is optional

Dried Shredded Pollock

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How the dish comes together

Step 1. Make anchovy sea kelp stock.

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. Then, tear the pollock in shreds if pieces are too long.

Step 2. Moisten dried pollock.

In a bowl of water, plunge the shredded dried pollock, then take them out immediately. Squeeze out the excess water and set aside.

Step 3. heat pollock and add the stock

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.

Step 4. Add soybean sprouts and tofu

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.

Step 5. Season and garnish

Season the soup with Korean soup soy sauce and salted shrimp, adjusting with salt if needed. Finally, add the chili (optional) and chopped green onion, then give it a stir. Serve hot with rice and kimchi.

Leftover storage tip

Store leftover soup in a container and keep it in the refrigerator for up to 1 week. This soup will reheat well in the microwave or stovetop.

Recipe Success Tips

1. Since it is such a light and clear soup, using a flavorful stock is crucial. Plain water won’t bring the deep umami taste. A short anchovy sea kelp stock is commonly used as a soup base, and it takes only 5 minutes to make it from scratch.
2. If you can find, we recommend using Korean perilla oil (deulgirum, 들기름). It adds a different kind of nutty fragrance than sesame oil, and makes the broth slightly milky (yet still clear). You can use sesame oil if you can’t find the perilla oil.

Make this soup if you have anyone who could use some relief from hangover or sickness. They will absolutely adore you… or at least the soup!

• Yield: 4
• Cook: 15 minutes
• Total: 15 minutes

Ingredients

• 1 1/2 oz dried shredded pollock
• 1 tbsp perilla oil, or sesame oil
• 2 cloves garlic, minced
• 6 cups 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

For anchovy sea kelp stock

• 6-7 large dried anchovies
• 1 large piece dried sea kelp (dashima)
• 7 cups water

Method

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.