Bugeo-guk (Dried Pollack Soup)
A light, milky-white soup of shredded dried pollack sautéed in sesame oil, simmered with radish and garlic and finished with beaten egg and scallions. Korea's favourite hangover cure — and a soothing bowl any day.
Servings
Ingredients
Nutrition
Per serving
Steps
Rinse the pollack
Rinse the dried pollack quickly under cold water, squeeze out the excess water, and cut into bite-sized pieces.
- 50g dried pollack
Fry in sesame oil
Heat the sesame oil in a pot over medium heat. Add the pollack, radish and garlic, and stir for 3-4 minutes until fragrant and the mixture looks milky-white.
- 1 tbsp sesame oil
- 50g pollack
- 150g radish
- 3 cloves garlic
✅ Done when: mixture is fragrant and turns a pale, milky white
Cook the soup
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Add the egg
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Rinse the pollack
Rinse the dried pollack quickly under cold water, squeeze out the excess water, and cut into bite-sized pieces.
- 50g dried pollack
Fry in sesame oil
Heat the sesame oil in a pot over medium heat. Add the pollack, radish and garlic, and stir for 3-4 minutes until fragrant and the mixture looks milky-white.
- 1 tbsp sesame oil
- 50g pollack
- 150g radish
- 3 cloves garlic
✅ Done when: mixture is fragrant and turns a pale, milky white
Cook the soup
This step is part of Foodie Premium. Subscribe to unlock the full method, cooking mode and every recipe in the library.
Add the egg
This step is part of Foodie Premium. Subscribe to unlock the full method, cooking mode and every recipe in the library.
The Story Behind the Dish
Alaska pollack (myeongtae) was once so plentiful off Korea's east coast that it was dried in huge quantities in the cold mountain winds of Gangwon Province.
The dried fish, bugeo, keeps for months and makes a quick, nourishing soup.
⭐ Why It's Famous
Bugeo-guk is Korea's go-to haejangguk — 'soup to chase a hangover'.
💡 Fun Fact
Pollack has many Korean names depending on how it's prepared — fresh, frozen, dried or half-dried each has its own word.
Gangwon Province, Korea
37.82°N, 128.16°E
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