Korean Bugeo Guk Dried Pollack Soup Recipe

Ingredients

5, 6 cups bugeo (dried pollack), torn into strips

1/3 medium radish, thinly sliced

2, 3 green onions,chopped

9 oz soft or medium tofu

1 egg, lightly beaten

3 garlic, minced

2 tbsp soy sauce

1 tbsp sesame oil

1 tsp salt

gochugaru (Korean red pepper flakes; optional)

2 cups beansprouts (optional)

Preparation

In a large pot, saute the minced garlic with the sesame oil and soy sauce for a few minutes. Add in the dried pollack and continue for 2-3 minutes. Add water to the pot filling about an inch above the dried pollack (more if you prefer extra liquid). Boil for about 5 minutes and then add the sliced radish pieces. Simmer for about 10 minutes on medium heat. Slowly add in the beaten egg swirling the soup at the same time to get a flaky consistency. Add chopped green onions, cook for another minute or so. Season with salt. Serve with rice and other side dishes.