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Figure out how to make bugeoguk, which is a soup that is created from pollack that has been dried. This Korean soup dish is noteworthy for its rich and concentrated flavor, as well as its chewy texture, which is obtained from dried pollack. Although it is not as well-known as other Korean soup dishes, it is notable for its flavorful and concentrated flavor. Additionally, it is a popular therapy for hangovers in Korea, where it is widely used.

What Is a Pollack That Has Been Dried?
It is the pollack fish, which is also commonly referred to as pollock, that is used to make the traditional Korean meal known as dried pollack. Despite the fact that the terms bugeo (嶁어) and hwangtae (황태) are commonly used in Korean cuisine to describe it, it is essential to acknowledge that these names are not interchangeable.
The term “Bugeo” is used to describe pollack that is dried by a beach wind for a brief period of time, whereas the term “Hwangtae” is used to describe pollack that is dried by a mountain breeze. Both terms are used to describe pollack. Within this particular drying habitat, the fish are subjected to natural cycles of freezing and thawing during the dry winter months. This is because the environment is dry. This allows the fish to gradually dry out, which finally results in a texture that is chewy and spongy, with a flavor that is significantly concentrated when it is rehydrated. This is because the fish is permitted to dry out gradually. Using this method of preparation is also known to result in the flesh of hwangtae having a reddish-colored appearance.


As a result of its flexibility, dried pollack can be found in a sizeable percentage of houses in the Korean country. One can include it in soups and side dishes, or one can consume it on its own as a snack for drinking. Both of these options are available.

As far as the preservation of the item is concerned, I have found that storing it in the freezer helps to preserve its freshness, which in turn helps to prevent any unpleasant shocks from occurring.

The cuisine known as Bugeo-Guk (북어국), which is a savory dish produced from dried pollack, is also known as dried pollack soup within the context of Korean cuisine. Soybean sprouts and radish, which give a taste that is crisp and refreshing due to their contribution, are added to it, which results in an increase in its flavor profile. The addition of tofu or egg, which contributes to the soup’s texture and heartiness, is a traditional practice that is commonly used.

Bugeo and hwangtae, both of which are dried varieties of pollack, are significant components of Korean cuisine. Both of these ingredients are essential parts of the cuisine. In spite of the fact that it is utilized rather frequently, hwangtae is typically favored due to the fact that it possesses a flavor and texture that are distinctive.

It is possible to refer to this soup as Hwangtae-Guk (also written as 险태국) when using the term hwangtae, despite the fact that Bugeo-Guk is the usual label for this soup. Regardless of the type of dried pollack that is utilized, this particular expression is suitable for the situation. Because of its capacity to reduce symptoms, this soup is a popular choice for treating hangovers. It is known for its relaxing, purifying, and invigorating effects, and it is also known for its cleansing properties.


Avoid Long Soaking of Dried Pollock: You have to moist the dried pollack to make the soup, but to maintain the optimal flavor, avoid soaking the dried pollock in water for an extended period. Excessive soaking may result in the loss of the flavorful essence that will ultimately be discarded.

Sauté in Sesame Oil: This step will add a nutty aroma to the dried pollack and soup and enhance the flavor of the soup.

Use Dried Anchovy and Kelp Stock: You can make the soup with just water, but for a more complex flavor, I highly recommend making it with Korean soup stock – dried anchovy and kelp stock.

Cook it Slowly: After all the ingredients are added, cover and simmer the soup slowly over low heat to let the flavors meld together. Trust me, even though it’s all cooked and OK to eat, it won’t taste as nice as it could if you rush the process! The depth of flavor depends on it.


It is recommended to serve dried pollack soup alongside a bowl of rice and a variety of Korean side dishes. Seaweed salad, pickled perilla leaves, braised lotus root, seasoned dried seaweed, and napa cabbage kimchi are some of the Korean side dishes that are included in the image below. While any Korean side dish would be the perfect accompaniment to the meal, I find that these particular combinations are particularly amazing.

There are several recipes for delicious Korean soup that you could enjoy.

If you are interested in trying Korean soups that have a flavor profile that is comparable to that of dried pollack soup, then you should check out the recipes that are provided below.


  • 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 stock (dried anchovy and kelp stock)
  • 1 Tbsp  Korean soup soy sauce (or Kikkoman regular soy sauce, but this will make the soup look darker.)
  • 1/2 tsp fine salt, or to taste
  • 150g / 5.3 ounces tofu, cubed
  • 100g / 3.5 ounces soybean sprouts
  • 10g / 0.4 ounce green onions, thinly sliced
  • 2 eggs, beaten
  • (optional) ground black pepper, to taste
  • (optional) green or red chilies, thinly sliced & seeds removed

* 1 Tbsp = 15 ml, 1 Cup = 250 ml

** If you want to learn more about Korean ingredients, check my essential Korean ingredients list.


1. Submerge the dried pollack strips in a bowl of water a few times and rinse them gently. Strain the water away. It won’t take long for the dried pollack strips to reconstitute. Scan the hydrated pollack one strip at a time and checking for any fiddly bones that may be stuck on the pollack. Pull the bones out and remove as you find them. This can be a bit of a tedious process, but it is necessary for your fine dining pleasure. The pollack will feel like a wet sponge. Cut the pollack with scissors in 4cm (1.6 inch) lengths.

2. In a well heated, heavy based pot, add the sesame oil, pollack and minced garlic and sauté for 2 to 3 minutes over medium high heat. Add the radish and sauté for 3 to 5 minutes over medium high heat.


3. Add 1 cup of soup stock and boil for 3 to 5 minutes over medium high heat, covered.

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

5. Add the tofu and soybean sprouts. Boil over medium high heat until it reaches a rolling boil, which should take approximately 3-5 minutes. Next, add the egg and stir 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.


What is Dried Pollack Soup?

It is a traditional Korean soup that is cooked with dried pollack (also known as “bugeo” or “hwangtae”), vegetables, and a variety of seasonings. In Korean, this soup is also referred to as Bugeoguk. It is revered for having a flavor that is both light and refreshing.

 How is Dried Pollack Soup typically prepared?

The dried pollack is rehydrated and the extra saltiness is removed by soaking it in water, which is then used to produce dried pollack soup. Subsequently, the pollack that has been rehydrated is cooked in a broth alongside various vegetables, including radish, onion, garlic, and occasionally tofu. Soy sauce, sesame oil, and various other ingredients are added to the soup, and it is then seasoned to taste.

What does dried pollack taste like?

Pollack that has been dried has a flavor that is moderate, slightly sweet, and has a hint of seafood flavor. After being rehydrated and cooked in the soup, it has a delicate texture and does not have an excessively fishy flavor.

Can I use fresh pollack instead of dried pollack?

In this soup, dried pollack is generally used because of its distinctive flavor and texture; however, if you do not have access to dried pollack, you can use fresh pollack as an alternative. On the other hand, the flavor profile might be slightly different.

 Is Dried Pollack Soup a healthy dish?

Dried pollack soup is, in fact, a dish that is regarded as nutritious. When it comes to nutrition, dried pollack is an excellent choice because it is low in fat and contains a significant amount of protein. The soup is not only light, but it also does not contain any heavy ingredients, which makes it an excellent choice for individuals who are seeking a low-calorie alternative.

 Can I make Dried Pollack Soup ahead of time?

You are able to prepare dried pollack soup in advance; that is correct. Reheating it really results in an even more satisfying flavor since the flavors are able to combine for a longer period of time. When you are ready to serve the soup, be sure to reheat it carefully on the stovetop or in the microwave. The soup should be stored in a container that is airtight and stored in the refrigerator.

 Are there variations of Dried Pollack Soup?

Dried pollack soup can be prepared in a number of different ways, depending on the preferences of the locals and the individual’s preferences. A few examples of changes include the addition of various vegetables, such as spinach or mushrooms, or the addition of more seafood, such as clams or shrimp, for the purpose of adding additional taste.

Can I make Dried Pollack Soup vegetarian or vegan?

By eliminating the dried pollack and substituting veggie stock for the typical fish-based broth, it is possible to create a version of dried pollack soup that is suitable for vegetarians and vegans. For an additional dose of protein and taste, you may also include mushrooms or tofu.

 Are there any allergy considerations for Dried Pollack Soup?

If you suffer from an allergy to shellfish, it is imperative that you examine the components that are used in the broth and steer clear of the use of dried pollack. It is still possible to enjoy a vegetarian version of the soup by substituting vegetable broth for any seafood-based elements and removing any of the ingredients.

Can I freeze Dried Pollack Soup?

The answer is yes; you can store dried pollack soup in the freezer for later enjoyment. Before transferring the soup to freezer-safe containers or bags, it is important to wait until it has completely cooled down. When filling the container, make sure to allow some room at the top for the contents to expand. Pollack soup that has been frozen and dried can be preserved for up to three months. It should be thawed in the refrigerator for a full night before being reheated.



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