Dried Pollack Soup (Bugo Guk)

Korean dried pollack soup
Naomi Imatome
Prep: 5 mins
Cook: 15 mins
Total: 20 mins
Servings: 4 servings
Yield: 4 bowls
Nutrition Facts (per serving)
250 Calories
5g Fat
10g Carbs
40g Protein
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Nutrition Facts
Servings: 4
Amount per serving
Calories 250
% Daily Value*
Total Fat 5g 7%
Saturated Fat 1g 6%
Cholesterol 179mg 60%
Sodium 4573mg 199%
Total Carbohydrate 10g 4%
Dietary Fiber 1g 5%
Total Sugars 3g
Protein 40g
Vitamin C 7mg 37%
Calcium 153mg 12%
Iron 3mg 18%
Potassium 972mg 21%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

The delicate flavor of this soup comes from dried pollack, a salted fish similar to cod which is sold in Korean and Asian markets. This recipe is tasty, healthy, easy and cheap: you can make a big pot for less than $5. Bugo Guk is known as a hangover remedy in Korea, but it's also a just a terrific soup that can be spiced up with a liberal amount of chili pepper (kochukaru).


  • 1 cup shredded dried pollack, cut into 1-inch strips

  • 1 teaspoon minced garlic

  • 1 teaspoon sesame oil

  • 5 cups water

  • 1 teaspoon salt, plus more to taste

  • 2 large eggs, beaten

  • 2 to 3 Chinese leeks, or scallions, cut into 1-inch strips

  • Freshly ground black pepper, to taste

Steps to Make It

  1. Gather the ingredients.

  2. Over medium heat in a soup pot, stir fry pollack pieces and garlic in sesame oil for 2 to 3 minutes.

  3. Add 5 cups of water and 1 teaspoon of salt and bring to a boil.

  4. Reduce to simmer for about 10 minutes.

  5. Blend egg and scallions.

  6. Drizzle egg and scallion mixture slowly into soup, stirring gently in one direction.

  7. Take off heat after a couple of minutes.

  8. Season to taste with salt and black pepper.

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