Korean Dried Pollack Soup (Bugeoguk): A Simple Recipe

Korean dried pollack soup, or bugeoguk, is a clear, savory soup made with rehydrated dried pollack, Korean radish, and a light broth, often finished with egg and scallions. It comes together quickly, and gently toasting the fish in sesame oil before simmering gives the broth a deep, rounded flavor without making it heavy.

Ingredients

2 oz dried pollack strips (57 g), also sold as dried pollock or bugeo
6 cups low-sodium anchovy-kelp stock (1.4 L), or water for a simpler broth
1 cup Korean radish or daikon, cut into thin matchsticks (150 g)
1 tablespoon toasted sesame oil (15 ml)
2 garlic cloves, finely chopped (about 6 g)
1 tablespoon Korean soup soy sauce, guk-ganjang (15 ml)
1 teaspoon fish sauce (5 ml), optional, for extra savory depth
½ teaspoon fine salt (about 3 g), then more to taste
¼ teaspoon ground black pepper (about 0.5 g)
1 large egg, lightly beaten (about 50 g)
2 scallions, thinly sliced (about 30 g)
1 teaspoon toasted sesame seeds (3 g), for serving

Instructions

Rinse and soften the pollack. Put the dried pollack in a bowl and rinse it quickly under cool running water to remove loose dust. Cover it with about 2 cups (475 ml) cool water and let it soften for 5 minutes. Drain, then gently squeeze out excess water without crushing the strips. Pull the pollack into bite-size pieces, about 1½ to 2 inches (4 to 5 cm) long, and remove any especially hard or woody ends. The fish should be pliable, not waterlogged.
Prepare the vegetables and egg. While the fish soaks, cut the radish into thin matchsticks so it cooks at the same pace as the pollack. Chop the garlic, slice the scallions, and lightly beat the egg in a small bowl. This brief advance prep helps the soup move smoothly once the pot is hot. If your stock is concentrated or salted, check its label and be ready to use less added salt.
Toast the fish. Warm the sesame oil in a medium soup pot over medium heat. Add the drained pollack and stir for about 2 minutes, turning the pieces so they are lightly coated in oil. Add the radish and garlic and cook for another 2 minutes, stirring often. Keep the heat moderate: sesame oil should smell fragrant, but the garlic should not brown, which can make the broth taste bitter.
Simmer the broth. Pour in the stock, then add the soup soy sauce, fish sauce if using, salt, and black pepper. Bring the pot to a boil, then lower the heat to maintain a steady, gentle simmer. Cook uncovered for 14 to 16 minutes, until the radish is tender but still holds its shape and the pollack is soft. Taste a piece of radish and a spoonful of broth before adding more salt; the dried fish and stock both contribute savoriness.
Add the egg and check the temperature. Stir the soup in one direction to create a gentle whirl, then slowly drizzle in the beaten egg. Let the strands set for about 1 minute without stirring hard. Add the scallions and bring the soup back to a gentle simmer. Check the soup with a food thermometer; USDA FSIS safe minimum temperatures are 145°F (63°C) for fish and 160°F (71°C) for egg dishes, so bring this egg-containing soup to at least 160°F (71°C). The egg should be fully set and the fish hot throughout.
Adjust and serve. Turn off the heat and taste the broth. Add a pinch of salt if it needs it, or a splash of water or unsalted stock if it tastes too concentrated. Ladle into warm bowls, distributing pollack, radish, and egg among them, and finish with sesame seeds and extra scallion if desired. Serve while hot; the broth is clearest and the fish has its best tender texture just after cooking.

Tips

Choose the right dried fish. Look for dried pollack strips sold for soup, sometimes labeled bugeo or hwangtae. Hwangtae is traditionally frozen and dried, while bugeo commonly refers to dried pollack more generally; products vary in texture and saltiness. If you cannot find pollack, dried cod can work, but it may be saltier or firmer. Rinse and soak it, then season the soup gradually.
Use soup soy sauce sparingly. Korean guk-ganjang brings a clean, savory saltiness without darkening the broth much. If it is unavailable, use 2 teaspoons (10 ml) regular soy sauce in place of the 1 tablespoon soup soy sauce, then adjust salt at the end. The substitute makes the broth darker and a little sweeter, so avoid adding the full amount of salt before tasting.
Keep the simmer gentle. A hard, prolonged boil can break up the softened fish and make the broth cloudy. Once the stock boils, lower the heat so small bubbles rise steadily. Add the egg in a thin stream and resist vigorous stirring afterward; that keeps recognizable soft strands rather than dispersing the egg through the broth.
Adjust for the stock you have. Homemade anchovy-kelp stock and packaged stock differ in strength. If using plain water, the soup will taste lighter; the fish sauce is helpful but not essential. Start with less salt than you think you need, especially if the dried pollack, stock, or fish sauce is already seasoned.

Serving Suggestions

Serve bugeoguk hot in individual bowls with steamed short-grain rice. Rice can be eaten alongside the soup or spooned into the broth at the table; adding it to the pot ahead of time makes the soup starchy and thicker, so keep it separate if you want a clear broth. A typical Korean-style meal might include kimchi, seasoned spinach, or another small vegetable side, but the soup is satisfying as a simple meal with rice on its own.

For a balanced table, choose sides with crisp or tangy textures to contrast with the soft pollack and mild radish. Keep strongly salted or spicy accompaniments modest until you know how seasoned your soup is. If serving a group, bring the pot to the table and offer extra sliced scallions, black pepper, or sesame seeds so each person can finish a bowl to taste.

Variations

Make it with tofu. Add 6 oz (170 g) firm or medium-firm tofu, cut into small cubes, during the last 5 minutes of simmering. Tofu makes the soup more substantial and softens the overall flavor. Handle it gently when ladling so the cubes stay intact.
Use a more deeply savory broth. Anchovy-kelp stock is a common base, but water also works. For a quick stock, simmer 2 dried anchovies and a small piece of dried kelp in the recipe’s 6 cups (1.4 L) water for about 10 minutes, then remove them before adding the pollack. Avoid boiling kelp vigorously for a long time, which can make the stock taste unpleasantly strong.
Make it without egg. Leave out the egg and follow the rest of the recipe as written for a lighter, clear version. You can add a little more radish or a few tofu cubes instead. Check that the soup reaches at least 145°F (63°C) for the fish, and season at the end as usual.
Add a little heat. Stir in ½ teaspoon gochugaru (Korean red pepper flakes) with the garlic, or serve sliced fresh chili on the side. Gochugaru adds warmth and color, so the result will be less clear and more assertive than the mild version. Start small and increase only after tasting.

Storage and Reheating

Cool leftovers promptly and refrigerate them within 2 hours of cooking in a shallow, covered container. The soup keeps for 3 to 4 days in the refrigerator. If you expect leftovers, you can cook the soup without the egg and add fresh egg when reheating; the stored soup will keep a clearer texture that way. If the egg is already in the soup, it is still fine to store, though its strands may become firmer.

Reheat only the portion you plan to eat in a saucepan over medium heat, stirring gently, until the soup reaches 165°F (74°C), the USDA FSIS temperature for reheated leftovers. Check with a food thermometer and avoid repeatedly cooling and reheating the full pot. You may add a small splash of water or stock if the broth has reduced. For longer storage, freeze the soup in an airtight freezer-safe container for up to 2 months for best quality; egg can turn a little rubbery after freezing, so freezing before adding it gives the best texture. Thaw in the refrigerator and reheat to 165°F (74°C).

Frequently Asked Questions

What is Korean dried pollack soup called?

It is commonly called bugeoguk (북엇국), meaning dried pollack soup. You may also see hwangtaeguk, a name associated with soup made from hwangtae, a type of pollack dried through repeated freezing and thawing. Recipes differ by household and region: some use radish, some add tofu, and some finish with egg, so there is no single required version.

Can I make bugeoguk without anchovy-kelp stock?

Yes. Water makes a clean, lighter soup, while prepared low-sodium chicken or vegetable stock gives a different but practical base. Taste before adding salt because packaged stocks can be salty. If you want a traditional seafood note without prepared stock, briefly simmer dried anchovies and kelp in water and remove them before cooking the soup.

Do I need to soak dried pollack before cooking it?

A short rinse and 5-minute soak makes the strips easier to separate and more pleasant to eat. Very thin, soft strips may need only a quick rinse, while thicker, tougher pieces can benefit from a few extra minutes in cool water. Avoid soaking for a long time: the fish can lose flavor and become waterlogged. Drain and squeeze it gently before toasting.

Why does my soup taste too salty or too fishy?

Saltiness can come from the dried fish, soup soy sauce, fish sauce, or stock, so add seasoning gradually and taste near the end. To soften an overly concentrated broth, stir in hot water or unsalted stock a little at a time. A stronger dried-fish aroma is normal, but rinsing the pollack and using fresh-tasting stock can keep it from dominating.

Can I prepare the ingredients ahead?

You can slice the radish, chop the garlic, and portion the seasonings a day ahead; keep them covered in the refrigerator. For the freshest texture, soak the pollack shortly before cooking rather than leaving it wet overnight. The finished soup also reheats well, though adding the egg just before serving gives the neatest strands.

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Safety notes: safe minimum internal temperatures from USDA FSIS; raw and undercooked fish guidance from the U.S. FDA. Food safety notes

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