Korea

Bugeoguk

Name: Bugeoguk
Total time: 25 min
Yield: 3 servings
Cuisine: Korean
Ingredients: 1 cup dried pollock shreds (bugeo) dried salted fish; 2 tsp sesame oil; a piece thin squares radish (daikon radish, mooli); 5 cups water; 3 cloves minced garlic; 2 tsp soy sauce; 2 tsp fish sauce; a pinch salt; 150 g cubed firm tofu; 1 beaten egg; 2 stalks cut spring onion (green onion, scallion)

Dried pollock shreds bloom into a milky, savoury soup with radish and egg.

25 minTime

21 gProtein each

mildSpice

Pollock in winter wind2 chapters · 1 min read

Make it your way

Grandma's wayDried pollock and radish soup with egg.

The original

188kcalsame

21 gproteinsame

2 gfibresame

25minutessame

Bugeoguk.

Per serving, worked out from the ingredient table.

Ingredients

Dried salted fish1 cup dried pollock shreds (bugeo)

Sesame oil2 tsp

Radish (daikon radish, mooli)a piece, thin squares

Water5 cups

Garlic3 cloves, minced

Soy sauce2 tsp

Fish sauce2 tsp

Salta pinch

Firm tofu150 g, cubed

Egg1, beaten

Spring onion (green onion, scallion)2 stalks, cut

Method

4 steps

1Rinse the pollock shreds briefly, squeeze and toss with half the sesame oil.
2Fry the pollock and radish in the remaining sesame oil for 3 minutes.
3Add the water and simmer 12 minutes.
4Add tofu, garlic, soy and fish sauce, then drizzle in the egg and add spring onion.

Serve it like this

Serve hot in a deep bowl with rice on the side and a little kimchi.

Bloom picks tonight's dinner for your diet and allergies, then cooks it with you step by step.

Bugeoguk

Make it your way

Ingredients

Method

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