The delicate flavor of this soup comes from dried pollack, 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
- Over medium heat in a soup pot, stir fry pollack pieces and garlic in sesame oil for 2-3 minutes.
- Add 5 cups of water and salt and bring to a boil.
- Reduce to simmer for about 10 minutes.
- Blend egg and scallions together.
- Drizzle egg and scallion mixture slowly into soup, stirring gently in one direction.
- Take off heat after a couple minutes.
- Season to taste with salt and black pepper.
|Nutritional Guidelines (per serving)|
|Total Fat||4 g|
|Saturated Fat||1 g|
|Unsaturated Fat||1 g|
|Dietary Fiber||0 g|