Bugeo-guk (Dried Pollock Soup)

How to make it

1. 1

   Prep

   • Moisten the shredded dried pollock briefly in water, then squeeze it dry. / • Slice the green onions into thin rounds. / • Beat the eggs until smooth and set aside.

2. 2

   Coat the pot with sesame oil and sauté the dried pollock over medium heat.

3. 3

   When the pollock becomes fragrant, add the guk-ganjang and garlic.

4. 4

   Pour in the water; once it boils, lower to medium-low heat and simmer for 25 minutes.

5. 5

   Pour the beaten egg in a thin stream in a circular motion and let it set without stirring.

6. 6

   Add the green onions and season with salt to taste.

No coming back

Things that actually went wrong over 20 years in a kitchen.

• Sautéing the dried pollock over high heat for too long makes it tough.
• Stirring hard right after adding the egg turns the broth cloudy.

You can fix this

If it hasn't burned or stuck to the pan, it can still be fixed.

• Too salty? Add more water or stock. A block of tofu or a potato will soak up the salt.

Storage

Keeps 2 days refrigerated.