This soup works great as a backcountry food as the main ingredient is a dried white fish called pollock. Bugeoguk is a light yet filling brothy soup that is very easy to make. It is traditionally served with short grain rice but works well on its own too.
You can find dried pollock at Korean grocery stores. Eden brand foods are usually available at health food stores. There are many brands of fish sauce, each with a variation in flavor. I used Double Parrot, a vietnamese brand, but any will do.
1 1/2 cup Dried Pollock
3/4 cup Dried Daikon Radish
1/2 tsp Granulated Garlic
2 tsp Dried Onion
4 cups Water
1 Tb Fish Sauce
2 Tb Egg Powder
4 Tb Water
Add the fish, garlic, onion and 4 cups of water and bring to a boil.
Bring the heat down to a simmer and cook covered for 10 minutes.
Add in the daikon, return the lid and cook another 10 minutes. The daikon adds a delicious sweet aroma and taste to the soup.
Add in the fish sauce and cook covered for another 3 minutes.
In a separate bowl mix the egg powder and 4 Tb water. Pour the egg into the soup and let it cook on top for 2 minutes without stirring.
When the egg is cooked stir it into the soup.
Enjoy!
