📝 About This Recipe
Known as the ultimate Korean 'hangover soup,' Buk-eo-guk is a deeply restorative dish featuring nutty, shredded dried pollack and sweet Korean radish. The broth is milky and rich, achieved by sautéing the fish in toasted sesame oil before simmering, creating a savory umami profile that is both light and satisfying. This soul-warming staple is a testament to the Korean philosophy of food as medicine, perfect for a chilly morning or after a long night out.
🥗 Ingredients
Main Ingredients
- 60 grams Dried Pollack Strips (Buk-eo-chae) (about 2 packed cups, torn into bite-sized pieces)
- 250 grams Korean Radish (Mu) (peeled and sliced into thin 1-inch squares)
- 7 cups Water (or use dashi/anchovy kelp stock for deeper flavor)
- 1/2 block Firm Tofu (cut into small bite-sized cubes)
- 2 large Eggs (lightly beaten)
Aromatics and Seasoning
- 2 tablespoons Toasted Sesame Oil (high quality for best aroma)
- 1 tablespoon Garlic (minced)
- 1.5 tablespoons Soup Soy Sauce (Guk-ganjang) (lighter in color but saltier than regular soy sauce)
- 1 teaspoon Salted Shrimp (Saeu-jeot) (finely chopped; adds essential umami)
- to taste Salt and Black Pepper
For Garnish
- 2 stalks Green Onions (thinly sliced on a bias)
- 1/2 Red Chili (optional, thinly sliced for a pop of color)
👨🍳 Instructions
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1
Begin by briefly soaking the dried pollack strips in a bowl of cold water for about 30 seconds. This softens them slightly so they are easier to handle.
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2
Squeeze the excess water out of the pollack strips. Reserve this soaking water to use as part of your soup base for extra flavor.
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3
Check the pollack for any stray bones or hard bits. Tear the strips into 2-inch long pieces that are easy to eat.
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4
Heat a heavy-bottomed pot or Dutch oven over medium heat and add the 2 tablespoons of toasted sesame oil.
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5
Add the prepared pollack strips and the sliced Korean radish to the pot. Sauté for 3-4 minutes until the pollack starts to curl and the radish becomes slightly translucent at the edges.
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6
Pour in the 7 cups of water (including the reserved soaking water). Turn the heat up to high and bring the mixture to a rolling boil.
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7
Once boiling, reduce the heat to medium-low. Cover the pot and simmer for 20 minutes. You will notice the broth turning a beautiful milky white color.
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8
Skim off any foam or impurities that rise to the surface with a spoon to ensure a clean, clear taste.
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9
Stir in the minced garlic, soup soy sauce, and the chopped salted shrimp. These provide the foundational seasoning for the soup.
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10
Gently add the tofu cubes to the pot and simmer for another 3-5 minutes until the tofu is heated through.
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11
While the soup is simmering, slowly drizzle the beaten eggs into the pot in a circular motion. Do not stir immediately; let the eggs set for 10-15 seconds to create fluffy clouds.
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12
Taste the broth. Add salt and a pinch of black pepper if necessary to reach your preferred level of seasoning.
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13
Finally, stir in the sliced green onions and optional red chili. Turn off the heat immediately to keep the onions vibrant and fresh.
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14
Ladle the hot soup into deep bowls, ensuring everyone gets a generous portion of pollack, radish, and tofu.
💡 Chef's Tips
If you cannot find Korean radish (Mu), Daikon radish is a suitable substitute, though it is slightly less crunchy. To achieve the signature milky broth, do not skip the step of sautéing the pollack in sesame oil before adding water. For a deeper flavor, use a broth made from dried anchovies and kelp instead of plain water. Be careful with the salted shrimp (saeu-jeot); it is very salty, so add it gradually and taste as you go. If you prefer a spicy kick, add a teaspoon of Gochugaru (Korean red chili flakes) during the sautéing stage.
🍽️ Serving Suggestions
Serve steaming hot with a bowl of fluffy short-grain white rice. Pair with well-fermented Baechu-kimchi (Napa cabbage kimchi) or Kkakdugi (cubed radish kimchi). Enjoy as a 'Haesang-guk' (hangover soup) alongside a glass of cold water or barley tea. Serve with a side of seasoned bean sprouts (Sookju Namul) for a complete, healthy Korean breakfast. Add a few drops of fresh sesame oil on top right before eating for an extra boost of nuttiness.