Dried Pollack Soup (Bugeoguk)

Learn how to make dried cod soup (bugeoguk). This lesser-known Korean soup is renowned for its refreshing taste, concentrated flavor and chewy texture of dried cod. It is also a popular hangover remedy in Korea.

What is dried cod

Dried cod is a traditional Korean food made from cod fish, also known as pollock. Both bugeo (North Korean) e scope (황태) are terms used in Korean cuisine to describe it, but they are not identical.

“Bugeo” refers to pollack that undergoes a short drying process thanks to the sea breeze, while “Hwangtae” refers to pollack dried by the mountain breeze. This distinctive drying environment causes the fish to undergo natural freezing and thawing cycles during the dry winter, facilitating its gradual drying, resulting in a rubbery, spongy texture with a concentrated flavor when rehydrated. This method is also known to give hwangtae a yellowish pulp.

Dried cod is a staple in many Korean households due to its versatility. It can be used in soups, side dishes or even enjoyed as is for a snack.

As for storage, I’ve found that keeping it in the freezer helps maintain its freshness, avoiding unpleasant surprises.

What is dried cod soup

Dried cod soup or Bugeo Guk (북어국), is a savory dish made from dried cod. Its flavor profile is elevated thanks to the infusion of bean sprouts and radish, which contribute to a crisp and refreshing taste. Tofu or eggs are often included, enriching the texture and flavor of the soup.

Bugeo and Hwangtae, two types of dried cod, are staple ingredients of Korean cuisine. Despite their common use, hwangtae is often preferred for its distinctive flavor and texture.

Although Bugeo-Guk is the generic term for this soup, regardless of the type of dried cod used, it can be specifically defined Hwangtae Guk (황태국) when using hwangtae. This soup is famous for its toning, detoxifying and soothing qualities, making it an ideal remedy for hangovers.

Tips for making delicious dried cod soup

• Avoid prolonged soaking of dried pollock: You need to moisten dried cod to make soup, but to maintain optimal flavor, avoid soaking dried cod in water for an extended period. Excessive soaking may result in the loss of the flavorful essence which will eventually be discarded.
• Fry in sesame oil: This step will add a nutty flavor to the dried cod and soup and improve the flavor.
• Use dried anchovies and seaweed broth: You can make the soup with just water, but for a more complex flavor, I highly recommend making it with Korean broth: dried anchovies and seaweed broth.
• Cook it slowly: After adding all the ingredients, cover and slowly cook the soup over low heat to allow the flavors to blend. Trust me, even if it’s all cooked and good to eat, it won’t taste as nice if you rush the process! The depth of flavor depends on this.

How to serve

Serve the dried cod soup with a bowl of rice and various Korean side dishes. While any Korean side dish would complete the meal, the image below features seaweed salad, pickled perilla leaves, braised lotus root, seasoned dried seaweed, and napa cabbage kimchi, which I find to be particularly fantastic combinations.

More delicious Korean soup recipes you might like

If you want to try Korean soups with a similar flavor profile to dried cod soup, check out the recipes below!

Ingredients for dried cod soup

• 50 g / 1.8 oz dried cod
• 100g/3.5oz Korean radish or daikon radish, peeled and thinly sliced
• 1 tablespoon toasted sesame oil
• 1 teaspoon minced garlic
• 5 cups Korean broth (dried anchovy and seaweed broth)
• 1 tablespoon Korean soup soy sauce (or Kikkoman regular soy sauce, but this will make the soup darker).
• 1/2 teaspoon fine salt, or to taste
• 150g/5.3oz tofu, cubed
• 100g / 3.5oz bean sprouts
• 10 g/0.4 oz green onions, thinly sliced
• 2 eggs, beaten
• (optional) ground black pepper, to taste
• (optional) green or red chillies, cut into thin slices and seeded

* 1 tablespoon = 15ml, 1 cup = 250ml

** If you want to know more about Korean ingredients, check out my list of essential Korean ingredients.

How to make dried cod soup

1. Dip the dried cod strips several times in a bowl of water and rinse them gently. Filter the water. It won’t take long for the dried cod strips to reconstitute. Examine the hydrated cod one strip at a time and check for any fiddly bones that may be attached to the cod. Pull out the bones and remove as you find them. This can be a somewhat tedious process, but it is necessary for your dining pleasure. The pollack will look like a wet sponge. Cut the pollack with scissors into 4cm (1.6 inch) lengths.

2. In a well-heated heavy-bottomed pan, add the sesame oil, pollack and chopped garlic and sauté for 2 to 3 minutes over medium-high heat. Add the radish and sauté for 3-5 minutes over medium-high heat.

3. Add 1 cup broth and boil for 3 to 5 minutes over medium-high heat, covered.

4. Open the lid, add the rest of the broth (4 cups), and season the soup with Korean soy sauce and salt. Reduce heat to medium-low and simmer for another 10 minutes, covered.

5. Add the tofu and bean sprouts. Boil over medium-high heat until it comes to a boil, which should take about 3-5 minutes. Then add the egg and incorporate it into the mixture. Finally, garnish with green onions and red chilies.

6. Serve the soup with a bowl of rice, kimchi and other Korean side dishes.

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