2 - 3
How to cook Korean Dried Pollock Soup
- 1 1/2 ounces dried pollock (book eo), cut into strips
- 1 egg, lightly beaten
- 1/2 medium onion, sliced
- 1 tablespoon sesame oil
- 2 green onions, chopped
- 1 teaspoon salt (or to taste)
- 6 cups water
- Put a medium size pot on a low heat stove. Add pollock slices and sesame oil, stir constantly for about a minute.
- Pour 6 cups water, turn the heat on to high. Add onions, bring to a boil, reduce heat to simmer for about 10-15 minutes until the fish releases the flavor and the soup gets milky.
- Add green onions, cook for another minute or so. Season with salt. Drizzle an egg, stir gently so the egg doesn't get lumpy. Turn the heat off.
- Serve the Korean Dried Pollock Soup with steamed rice.
The Korean name for the Dried Pollock Soup is Book Eo Gook or BookO Guk
The Dried Pollock Soup is a popular soup in Korea. It's commonly called HaeJangGuk (hung over soup), because its very soothing after drinking alcohol. Soybean has lots of vitamin C. This soup is extremely light on the stomach, and cleans all the alcohol toxins from the previous nights fever. Highly recommend when you have a cold as well. Soybean is a key ingredient in Korean cuisine for everyone. It is cheap and healthy.
This recipe for Korean Dried Pollock Soup serves/makes: 2 - 3
The Korean Dried Pollock Soup recipe and the pictures are adopted from The Our Favorite Fish & Seafood Recipes Cookbook.
Main Ingredient: Pollock
Preparation Method: Soup/Stew