Dried Pollack Soup (Bugo Gook)

Korean dried pollack soup
Naomi Imatome
  • Total: 20 mins
  • Prep: 5 mins
  • Cook: 15 mins
  • Yield: 4 bowls of soup (4 servings)

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 Gook is known as a hangover remedy in Korea, but it's also a great cold remedy with a liberal amount of chili pepper (kochukaru).


  • 1 cup dried and shredded pollack, cut into 1-inch strips
  • 1 tsp. minced garlic
  • 1 tsp. sesame oil
  • 5 cups water
  • 1 tsp. salt
  • 2 eggs, beaten
  • 2 or 3 Chinese leeks or scallions, cut into 1-inch strips

Steps to Make It

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

  2. Add 5 cups of water and salt and bring to a boil.

  3. Reduce to simmer for about 10 minutes.

  4. Blend egg and scallions.

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

  6. Take off heat after a couple of minutes.

  7. Season to taste with salt and black pepper.

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