15-Minute Dried Pollock Soup (Bugeo-guk)
Dried pollock fish is simmered with soybean sprouts and tofu in a flavorful stock to make a light Korean style hangover soup. It takes only 15 minutes to fix this breakfast soup.
Ingredients
- 1 1/2 oz dried shredded pollock
- 1 tbsp perilla oil (deulgirum) 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
Instructions
For the 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.
For the soup
- 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.
- 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.
- Season the soup with Korean soup soy sauce and Korean salted shrimp. Season further with salt if necessary.
- Lastly add the chili (optional) and chopped green onion; stir. Serve the soup hot, with rice and kimchi.
Nutrition
Calories: 117kcal | Carbohydrates: 7g | Protein: 12g | Fat: 5g | Saturated Fat: 1g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 2g | Cholesterol: 18mg | Sodium: 984mg | Potassium: 391mg | Fiber: 1g | Sugar: 4g | Vitamin A: 193IU | Vitamin C: 25mg | Calcium: 63mg | Iron: 1mg