Bugeo-guk 북어국

Dried Pollock Soup

북어국 bugeo-guk



Bugeo-guk (북어국) | Dried Pollock Soup

Definition: A type of haejangguk (hangover soup) made from dried pollock, eggs, chopped green onions, garlic, and sesame oil.

Alternate Spellings: Bugeoguk, Bugoguk

Description: Bugeo-guk is a comforting and nourishing soup that belongs to the category of haejangguk, or "hangover soups" in Korean cuisine. It is commonly consumed to aid recovery after a night of drinking, thanks to its light yet restorative qualities. The dried pollock (bugeo) in this dish is rehydrated during cooking, creating a delicate and flavorful broth. The addition of beaten eggs, chopped green onions, garlic, and a drizzle of sesame oil enhances the depth of flavor, making it a soothing meal that is easy to digest.

Significance in Korean Culture: In Korean culinary traditions, soups play an essential role in everyday meals, offering warmth and balance to the body. Bugeo-guk, in particular, has gained a reputation as an effective remedy for hangovers, often appearing on breakfast tables after a night of drinking. Its popularity is attributed to the belief that dried pollock contains detoxifying properties that help cleanse the system.

Beyond its reputation as a recovery food, Bugeo-guk is enjoyed year-round for its mild yet umami-rich taste. Families and restaurants serve it as a comforting dish, and it holds a nostalgic appeal for many Koreans who grew up eating it as a staple meal.

Variations:
While the classic version of Bugeo-guk includes dried pollock, eggs, and green onions, some variations incorporate additional ingredients to enhance its taste and nutritional value. Common adaptations include:

Spicy Bugeo-guk: Made with red pepper flakes (gochugaru) or spicy soybean paste (gochujang) for an extra kick.

Soybean Paste Bugeo-guk: Uses doenjang (fermented soybean paste) to create a richer and earthier broth.

Rice Bugeo-guk: A heartier variation where cooked rice is added directly into the soup for extra texture.

Pairings & Serving Suggestions:
Bugeo-guk is typically served with a side of steamed rice and various banchan (Korean side dishes). Kimchi is a common accompaniment, adding a refreshing contrast to the light broth. A bowl of this soup is often paired with a simple dipping sauce made from soy sauce, sesame oil, and chopped green onions for additional depth of flavor.

On a Menu: Usually will appear as 북어국 or romanized as Bugeo-guk.

Source: Korean Food Guide in English | hannaone