Bugeoguk
Bugeoguk, from above
Non vegKorea

Bugeoguk

Dried pollock shreds bloom into a milky, savoury soup with radish and egg.

25 minTime
21 gProtein each
mildSpice
Pollock in winter wind2 chapters · 1 min read

Make it your way

Grandma's wayDried pollock and radish soup with egg.
The original
188kcalsame
21 gproteinsame
2 gfibresame
25minutessame

Bugeoguk.

Per serving, worked out from the ingredient table.

Ingredients

3 servings
Dried salted fish1 cup dried pollock shreds (bugeo)
Sesame oil2 tsp
Radish (daikon radish, mooli)a piece, thin squares
Water5 cups
Garlic3 cloves, minced
Soy sauce2 tsp
Fish sauce2 tsp
Salta pinch
Firm tofu150 g, cubed
Egg1, beaten
Spring onion (green onion, scallion)2 stalks, cut

Method

4 steps
  1. 1Rinse the pollock shreds briefly, squeeze and toss with half the sesame oil.
  2. 2Fry the pollock and radish in the remaining sesame oil for 3 minutes.
  3. 3Add the water and simmer 12 minutes.
  4. 4Add tofu, garlic, soy and fish sauce, then drizzle in the egg and add spring onion.
Serve it like this

Serve hot in a deep bowl with rice on the side and a little kimchi.

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Make it a meal

What goes with Bugeoguk: a bread or rice, a side, something to drink and something sweet.

Bread or rice Kongnamul bap35 min
Bread or rice Methi thepla40 min
On the side Kkakdugi40 min
On the side Gim muchim8 min
To drink Banana uyu5 min
Something sweet Yaksik90 min
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