Bugeo-guk (Soupe de Lieu Séché)
Photo : lee seunghyub / Unsplash
Une soupe légère de lieu séché effiloché revenu à l'huile de sésame, mijoté avec radis et ail, finie à l'œuf battu.
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Commencer ma semaine gratuiteContinuer avec l'accès gratuitRinse the pollack
Rinse the pollack quickly, squeeze dry and cut into bite-sized pieces.
Sauté in sesame oil
Heat the sesame oil in a pot and sauté the pollack, radish and garlic for 3–4 minutes — this turns the broth milky and rich.
Simmer
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Add egg
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Rinse the pollack
Rinse the pollack quickly, squeeze dry and cut into bite-sized pieces.
Sauté in sesame oil
Heat the sesame oil in a pot and sauté the pollack, radish and garlic for 3–4 minutes — this turns the broth milky and rich.
Simmer
This step is part of Foodie Premium. Subscribe to unlock the full method, cooking mode and every recipe in the library.
Add egg
This step is part of Foodie Premium. Subscribe to unlock the full method, cooking mode and every recipe in the library.
The Story Behind the Dish
Alaska pollack (myeongtae) was once so plentiful off Korea's east coast that it was dried in huge quantities in the cold mountain winds of Gangwon Province.
The dried fish, bugeo, keeps for months and makes a quick, nourishing soup.
⭐ Why It's Famous
Bugeo-guk is Korea's go-to haejangguk — 'soup to chase a hangover'.
💡 Fun Fact
Pollack has many Korean names depending on how it's prepared — fresh, frozen, dried or half-dried each has its own word.
Gangwon Province, Korea
37.82°N, 128.16°E
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