QiMeal
Bukeoguk
Bukeoguk · ready in 40 min · 4 servings · 168 kcal per serving · easy · 10 ingredients
Bukeoguk is a soothing Korean dried pollock soup with a clean savory broth, soft egg ribbons, tofu, and radish, long loved as a gentle hangover remedy.
- Prep
- 15 min
- Cook
- 25 min
- Total
- 40 min
- Serves
- 4
- kcal
- 168
- Difficulty
- easy
Ingredients · 4 servings
- 60 gDried pollock, torn into strips
- 2Egg, beaten
- 200 gTofu, diced
- 250 gRadish, thinly sliced
- 2 cloveGarlic, minced
- 1 tbspSesame oil
- 2 tbspSoy sauce
- ½ tspSalt
- ¼ tspBlack pepper, ground
- 1500 mlWater
Equipment
stovetop, pot, bowl, knife, cutting board, ladle, chopsticks, measuring spoons, serving bowl
Instructions
- Prepare Ingredients
Gather a pot, bowl, knife, board, ladle, chopsticks, and measuring spoons, then measure the pollock, egg, tofu, radish, garlic, oil, water, and seasonings. · 5 min
What to look for: All ingredients are measured and tools are within reach.
- Soak Pollock
Place dried pollock in a bowl with enough water from the measured amount to moisten it for 5 minutes, then squeeze gently and reserve the soaking water. · 6 min
What to look for: Pollock softens slightly and looks flexible but not mushy.
- Cut Soup Base
Slice the radish thinly, dice the tofu into 2 cm cubes, mince the garlic, and beat the eggs until the whites and yolks are just blended. · 7 min
What to look for: Vegetables are evenly cut and the egg mixture is streaky yellow.
- Toast Pollock
Heat sesame oil in the pot over medium heat, then add pollock and garlic and stir until the fish smells nutty and lightly glossy. · 3 min
What to look for: Pollock edges glisten and the garlic aroma rises without browning.
- Simmer Radish
Add radish, soy sauce, salt, pepper, the reserved soaking water, and remaining water, then simmer until the radish turns translucent. · 15 min
What to look for: Broth is gently bubbling and radish slices look clear at the edges.
- Add Tofu
Slide tofu into the bubbling soup and simmer gently until the cubes are hot and the broth tastes savory and clean. · 4 min
What to look for: Tofu cubes float among the radish and the broth stays clear.
- Ribbon Egg
Pour beaten egg in a thin stream over the soup, wait 10 seconds, then stir once gently so soft yellow ribbons form. · 2 min
What to look for: Egg sets into tender ribbons suspended in the clear broth.
- Serve Soup
Ladle Bukeoguk into warm bowls while steaming, giving each serving pollock, tofu, radish, and egg ribbons with plenty of broth. · 2 min
What to look for: Bowls are steaming with visible fish, tofu, radish, and egg.
Nutrition (per serving)
| kcal | 168 |
|---|---|
| Protein | 18 g |
| Carbohydrates | 5 g |
| of which sugars | 2 g |
| Fat | 9 g |
| of which saturated | 2 g |
| Fibre | 1 g |
| Sodium | 828 mg |
Nutri-ScoreA
Allergens
Contains: gluten, eggs, fish, soybeans, sesame, soy
Storage and reheating
- Fridge: up to 3 days
- Freezer: yes, up to 1 months
- Warm gently on the stovetop until steaming and 74°C / 165°F, stirring as little as possible to keep egg ribbons intact.
Ingredient substitutions
Dried pollock
- Tofu: Use only when fish is unavailable because it changes the defining flavor of the soup.
Egg
- Tofu: Creates soft protein pieces instead of delicate egg ribbons.
Tofu
- Egg: Adds more ribbons and richness but removes the soft tofu texture.
Garlic
- Black pepper: Keeps the soup aromatic but loses the classic garlic depth.
Sesame oil
- Vegetable oil: Prevents sticking but removes the toasted sesame aroma.
Soy sauce
- Salt: Seasons the broth but gives less fermented savoriness.
