Bugeo Guk (Korean Dried Pollack Soup)


5, 6 cups bugeo Dried Stock Fish

2 tbsp Df Sweet Soy Sauce

1 tbsp Df Pure Sesame Oil

1 tsp Morton Iodized Salt

(optional) gochugaru Crushed Red Chili Pepper

1/3 medium radish, thinly sliced

2, 3 green onions, chopped

9 oz soft or medium tofu

1 egg, lightly beaten

3 garlic, minced

2 cups beansprouts (optional)

Cooking Instructions

In a large pot, saute the minced garlic with the sesame oil and soy sauce for a few minutes. Add in the dried pollack and continue for 2-3 minutes.

Add water to the pot filling about an inch above the dried pollack (more if you prefer extra liquid). Boil for about 5 minutes and then add the sliced radish pieces. Simmer for about 10 minutes on medium heat.

Slowly add in the beaten egg swirling the soup at the same time to get a flaky consistency.

Add chopped green onions, cook for another minute or so. Season with salt.

Serve with rice and other side dishes.

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