Bugeoguk Recipe (북어국, Korean Dried Pollock Soup)

 

Korean dried pollock soup with radish, egg ribbons, and sliced green onions in a ceramic bowl.

Bugeoguk (북어국) is a comforting Korean soup made with dried pollock, Korean radish, egg, and green onion.

It has a gentle seafood flavor and a light, savory broth that works especially well with steamed rice and kimchi.

In Korea, the soup is a familiar home-style meal, often enjoyed at breakfast or whenever a warm, uncomplicated bowl sounds good.

Hwangtae (황태) is a type of dried pollock processed through repeated freezing and thawing; it is commonly sold shredded for soup.

This recipe uses water rather than a separate stock, so the pollock and radish provide most of the flavor.

Recipe at a Glance

Serves: 3–4
Prep: 15 minutes
Cook: 25 minutes
Total: 40 minutes
Style: mild, savory dried-pollock soup

Ingredients

Ingredients for Korean dried pollock soup: shredded dried pollock, Korean radish, eggs, green onions, garlic, and seasonings.

  • 2 oz (55 g) shredded dried pollock (hwangtaechae or bugeochae), trimmed into 2-inch (5 cm) lengths
  • 7 oz (200 g) Korean radish (mu), peeled and sliced about 1/4 inch (6 mm) thick
  • 2 large eggs, lightly beaten
  • 2 green onions, sliced
  • 3 garlic cloves, minced (about 1 tablespoon)
  • 1 tablespoon toasted sesame oil
  • 1 tablespoon Korean soup soy sauce (guk-ganjang), plus more only if needed
  • 6 cups (1.4 L) water
  • 1/4 teaspoon fine salt to start, then adjust
  • Optional: 1 teaspoon fish sauce for a deeper savory taste; omit for a simpler flavor

How to Make Bugeoguk

1. Prepare the pollock and radish.

Check the dried pollock for bones and any hard skin. If it is very stiff, briefly rinse it under cool water and squeeze gently; do not soak it for a long time. Slice the radish evenly so it cooks at the same rate.

Shredded dried pollock and sliced Korean radish being stirred in a pot before adding broth.


2. Gently sauté.

Set a medium pot over medium-low heat. Add the sesame oil and pollock and stir for about 1 minute, just until fragrant. Add the radish and stir for another 1–2 minutes. Keep the heat moderate so the sesame oil and fish do not scorch.

3. Add water and simmer.

Pour in 6 cups (1.4 L) water, scraping the bottom of the pot. Bring to a boil, then reduce to a steady gentle simmer. Skim away any foam. Cook uncovered for 15–18 minutes, until the radish is translucent and a fork slides into it easily.

4. Season the broth.

Stir in the minced garlic and soup soy sauce. Add the optional fish sauce if using. Taste, then add salt gradually; soup soy sauce brands vary in saltiness.

5. Add the eggs.

Turn the heat to low so the soup is barely bubbling. Pour the beaten eggs in a thin stream across the surface. Leave undisturbed for 20–30 seconds, then stir once gently to make soft ribbons. Cook until no liquid egg remains.

Beaten eggs being poured into simmering Korean dried pollock soup with radish and green onions.


6. Finish and serve.

Add green onions and simmer for 30–60 seconds. Taste once more. Serve hot with rice and kimchi. The soup should be lightly savory, not aggressively salty.

A bowl of Korean dried pollock soup served with rice and kimchi on a wooden table.


Tips & Common Mistakes

Avoid rubbery pollock.

Do not fry the dried fish over high heat or boil the finished soup vigorously for too long.

Choose the right dried fish.

Look for shredded dried pollock labeled hwangtaechae, bugeochae, or dried pollock strips at Korean grocery stores. Dried cod has a different flavor and salt level and is not an exact substitute.

Use the right radish.

Korean mu is mildly sweet and holds its shape. Daikon is an accessible substitute; start checking for tenderness a few minutes earlier.

Keep the eggs tender.

Lower the heat before adding eggs and avoid constant stirring. You can omit the eggs for a clearer broth.

Adjust the liquid.

If the soup reduces too much, add a little hot water and recheck the seasoning.

Serving Suggestions

Serve bugeoguk with freshly steamed short-grain rice and kimchi. A small vegetable side dish such as seasoned spinach or bean sprouts makes a simple Korean home-style meal.

Storage & Reheating

Cool leftovers promptly and refrigerate in a covered, shallow container within 2 hours. Keep refrigerated at 40°F (4°C) or below and use within 3–4 days. Reheat until steaming hot throughout (165°F / 74°C); avoid prolonged boiling, which can toughen the fish and eggs. Freeze without the egg for better texture, if preparing ahead.

Frequently Asked Questions

Is bugeoguk the same as hwangtaeguk?

The names are often used for similar dried-pollock soups. Hwangtaeguk specifically emphasizes hwangtae, the freeze-thawed dried pollock.

Can I make it without Korean soup soy sauce?

Yes. Use a smaller amount of regular light soy sauce and finish with salt. Regular soy sauce may darken the broth and taste slightly sweeter.

Can I skip the egg?

Yes. Leave it out for a lighter, clearer soup; the fish and radish still make a flavorful broth.

Is this soup vegetarian?

No. Dried pollock is fish, and optional fish sauce adds more fish ingredients.

More Korean Soup Recipes

For another gentle Korean soup, try sogogi muguk (Korean beef and radish soup). You can also explore the Recipes page for more Korean home cooking. 소고기무국 · Recipes

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