Dried Codfish Soup

Bookuh guk is a dried codfish soup which is one of the best ailments known to cure hangovers in Korea. It's a very simple mild-soup dish containing battered egg mix, green onions and tofu. Some prefer to include bean sprouts which can add another refreshing layer to its broth to make bookuh kongnamul guk. Red chili pepper flakes (gochugaru) can also be sprinkled onto the final stock to add an extra flavor and kick.

Recipe Ingredients

  • 2-3 cups dried pollack
  • 3 stalks green onion
  • 9 oz soft tofu (soup type)
  • 2 garlic, minced
  • 1 egg
  • 3 ½ tbsp dashida
  • 3 tbsp sesame oil
  • Salt
  • 5 cups water
  • Gochugaru, red pepper flakes (optional)
  • Bean sprouts (optional)

Cooking Directions

  1. Cut and/or strip dried pollack into thin, bite-sized pieces, approximately 1-1½ inches in length.
  2. In a cooking pot, add sesame oil and sauté dried pollack in high heat for 2-3 minutes.
  3. Add water, minced garlic, and dashida. Cover lid and bring to boil on high heat then reduce to simmer.
  4. Prepare tofu by cutting it into ½ inch cubed size or any desired size. Add tofu to soup.
  5. Add bean sprouts (optional).
  6. Cover lid and heat for 15 minutes.
  7. In a small bowl, whisk egg and slowly pour beaten egg into soup. Pour egg in intervals and stir in with a folk for consistency in egg.
  8. Split green onion stalks in half and cut into 1-2 inches in length. Add to soup and simmer for 2 minutes.
  9. Add salt to taste and serve hot.
  10. Sprinkle red pepper flakes to individual bowls (optional).
  11. Enjoy with steamed white rice along with other side dishes.