Bugeo Guk (Korean Dried Pollock Soup)

Dried Pollock Soup (Bugeo Gook)

Bugeo Gook is one of the easiest and quickest Korean soups to make and is very popular because of its soothing and tummy-warming taste. It's also a great hangover soup cause it detoxes the liver!
Course Soup
Cuisine Korean
Keyword detox, hangover, healthy, mild
KoreanCategory Guk (국)
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 2 servings
Calories 268kcal
Author JinJoo Lee


  • 2 cups dried pollock strips, torn (100g)
  • 5 cups anchovy stock
  • 1 egg (beaten)
  • 1 cups sliced Korean radish (daikon radish is also OK – optional)
  • 1/4 onion (sliced)
  • 2-3 green onions
  • 2 tsp sesame oil
  • 1 Tbs chopped garlic
  • Salt and pepper


  • You can either use a whole Bugeo and cut it into 1 1/2 inch pieces or tear them into strips. Strips are easier to eat when cooked so I like using strips. You can sometimes buy bugeo strips in packages.
  • Prepare anchovy stock. See my tips page on how to make stock in advance.
  • Prepare the vegetables. Cut radish by first slicing a 1 inch thick round piece. Then cut it into halves and then into square pieces. Cut onions and green onions.
  • We are ready to start the soup! Turn the heat to medium high and add about 2 handfuls of bugeo strips.
  • When the soup starts to boil, lower the heat and add onions, radish and garlic. Stir and let it simmer for 15 minutes or so until the radish and onions are fully soft.
  • Add green onions. After they have cooked for a couple minutes, add the beaten egg to the soup. Season with about 1 tsp of salt, taste it and adjust to taste. Because the pollock is salty, you will not need a lot of salt. Sprinkle some black pepper.
  • Add sesame oil and turn off the heat. Sesame oil loses a lot of the flavor and aroma when it’s cooked so remember to add it at the very end right before or after you turn off the heat.
  • Serve bugeo gook with some rice, kimchi and other side dishes like myeolchi or myulchi bokkeum or jangjorim.


Some variations and tips:
  • Add a dried red chili pepper or some red chili powder to spice things up.
  • Some people like to add tofu (1/2 cup or so) and/or soybean sprouts (kongnamul) to the soup to add extra flavor and texture.
  • You can use water instead of stock if you don’t have anchovies.
  • If you find that the soup doesn’t taste as good, chances are you haven’t put enough bugeo or garlic. Increase these amounts and most likely your soup will taste much better.


Calories: 268kcal | Carbohydrates: 6g | Protein: 42g | Fat: 8g | Saturated Fat: 1g | Cholesterol: 89mg | Sodium: 419mg | Potassium: 284mg | Fiber: 1g | Sugar: 2g | Vitamin A: 240IU | Vitamin C: 17.2mg | Calcium: 44mg | Iron: 0.8mg