Learn to make dried pollack soup (bugeoguk). This lesser-known Korean soup dish is famend for its refreshing style, concentrated taste, and the chewy texture of the dried pollack. It’s additionally a well-liked hangover treatment in Korea.
What’s Dried Pollack
Dried pollack is a conventional Korean meals made out of pollack fish, often known as pollock. Each bugeo (북어) and hwangtae (황태) are phrases utilized in Korean delicacies to explain it, however they don’t seem to be similar.
“Bugeo” refers to pollack that undergoes a short drying course of by a sea breeze, whereas “Hwangtae” refers to pollack dried by a mountain breeze. This distinctive drying setting includes the fish experiencing pure freezing and thawing cycles throughout dry winter, facilitating its gradual drying, leading to a chewy and spongy texture with a concentrated taste when rehydrated. This technique can also be recognized to present hwangtae a yellowish flesh.
Dried pollack is a staple in lots of Korean households because of its versatility. It may be utilized in soups, facet dishes, and even loved as is for a consuming snack.
As for storage, I’ve discovered that maintaining it within the freezer helps keep its freshness, stopping any disagreeable surprises.
What’s Dried Pollack Soup
Dried pollack soup, or Bugeo-Guk (북어국), is a savory dish crafted from dried pollack. Its taste profile is elevated with the infusion of soybean sprouts and radish, contributing a crisp, refreshing style. Tofu or egg are sometimes included, enriching the soup’s texture and heartiness.
Bugeo and Hwangtae, two varieties of dried pollack, are staple substances in Korean delicacies. Regardless of their widespread use, hwangtae is usually favored for its distinctive taste and texture.
Though Bugeo-Guk is the generic time period for this soup, no matter the kind of dried pollack used, it may be particularly termed Hwangtae-Guk (황태국) when utilizing hwangtae. This soup is widely known for its invigorating, detoxifying, and soothing qualities, making it a go-to treatment for hangovers.
Suggestions for Making Scrumptious Dried Pollack Soup
- Keep away from Lengthy Soaking of Dried Pollock: You must moist the dried pollack to make the soup, however to take care of the optimum taste, keep away from soaking the dried pollock in water for an prolonged interval. Extreme soaking could end result within the lack of the flavorful essence that can finally be discarded.
- Sauté in Sesame Oil: This step will add a nutty aroma to the dried pollack and soup and improve the flavour of the soup.
- Use Dried Anchovy and Kelp Inventory: You can also make the soup with simply water, however for a extra complicated taste, I extremely suggest making it with Korean soup inventory – dried anchovy and kelp inventory.
- Cook dinner it Slowly: After all of the substances are added, cowl and simmer the soup slowly over low warmth to let the flavors meld collectively. Belief me, although it’s all cooked and OK to eat, it received’t style as good because it might should you rush the method! The depth of taste is dependent upon it.
How one can Serve
Serve dried pollack soup with a bowl of rice and numerous Korean facet dishes. Whereas any Korean facet dish would complement the meal, the picture beneath showcases seaweed salad, pickled perilla leaves, braised lotus root, seasoned dried seaweed, and napa cabbage kimchi, which I discover to be particularly nice combos.
Different Scrumptious Korean Soup Recipes You May Like
If you wish to attempt Korean soups with a style profile just like that of dried pollack soup, try the recipes beneath!
Elements for Dried Pollack Soup
- 50 g / 1.8 ounces dried pollack
- 100g / 3.5 ounces Korean radish or daikon radish, peeled & thinly sliced
- 1 Tbsp toasted sesame oil
- 1 tsp minced garlic
- 5 cups Korean soup inventory (dried anchovy and kelp inventory)
- 1 Tbsp Korean soup soy sauce (or Kikkoman common soy sauce, however this may make the soup look darker.)
- 1/2 tsp superb salt, or to style
- 150g / 5.3 ounces tofu, cubed
- 100g / 3.5 ounces soybean sprouts
- 10g / 0.4 ounce inexperienced onions, thinly sliced
- 2 eggs, crushed
- (non-compulsory) floor black pepper, to style
- (non-compulsory) inexperienced or pink chilies, thinly sliced & seeds eliminated
* 1 Tbsp = 15 ml, 1 Cup = 250 ml
** If you wish to study extra about Korean substances, test my important Korean substances listing.
How one can Make Dried Pollack Soup
1. Submerge the dried pollack strips in a bowl of water a couple of occasions and rinse them gently. Pressure the water away. It received’t take lengthy for the dried pollack strips to reconstitute. Scan the hydrated pollack one strip at a time and checking for any fiddly bones that could be caught on the pollack. Pull the bones out and take away as you discover them. This generally is a little bit of a tedious course of, however it’s obligatory to your superb eating pleasure. The pollack will really feel like a moist sponge. Reduce the pollack with scissors in 4cm (1.6 inch) lengths.
2. In a properly heated, heavy primarily based pot, add the sesame oil, pollack and minced garlic and sauté for two to three minutes over medium excessive warmth. Add the radish and sauté for 3 to five minutes over medium excessive warmth.
3. Add 1 cup of soup inventory and boil for 3 to five minutes over medium excessive warmth, coated.
4. Open the lid, add the remainder of the soup inventory (4 cups) and season the soup with Korean soup soy sauce and salt. Scale back the warmth to medium low and simmer for an extra 10 minutes, coated.
5. Add the tofu and soybean sprouts. Boil over medium excessive warmth till it reaches a rolling boil, which ought to take roughly 3-5 minutes. Subsequent, add the egg and stir it into the combination. Lastly, garnish with inexperienced onions and pink chilies.
6. Serve the soup with a bowl of rice, kimchi and different Korean facet dishes.
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Submerge the dried pollack strips in a bowl of water a couple of occasions and rinse them gently. Pressure the water away. It will not take lengthy for the dried pollack strips to reconstitute. Scan the hydrated pollack one strip at a time and checking for any fiddly bones that could be caught on the pollack. Pull the bones out and take away as you discover them. This generally is a little bit of a tedious course of, however it’s obligatory to your superb eating pleasure. The pollack will really feel like a moist sponge. Reduce the pollack with scissors in 4cm (1.6 inch) lengths.
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In a properly heated, heavy primarily based pot, add the sesame oil, pollack and minced garlic and sauté for two to three minutes over medium excessive warmth. Add the radish and sauté for 3 to five minutes over medium excessive warmth.
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Add 1 cup of soup inventory and boil for 3 to five minutes over medium excessive warmth, coated.
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Open the lid, add the remainder of the soup inventory (4 cups) and season the soup with Korean soup soy sauce and salt. Scale back the warmth to medium low and simmer for an extra 10 minutes, coated.
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Add the tofu and soybean sprouts. Boil over medium excessive warmth till it reaches a rolling boil, which ought to take roughly 3-5 minutes. Subsequent, add the egg and stir it into the combination. Lastly, garnish with inexperienced onions and pink chilies.
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Serve the soup with a bowl of rice, kimchi and different Korean facet dishes.
The vitamin data proven is an estimate offered by an internet vitamin calculator. It shouldn’t be thought of an alternative to an expert nutritionist’s recommendation.
