Bukeoguk (Dried Pollock Soup)


Today, I’m updating my bukeoguk post that was originally posted in December 2009 with a better photo and slight changes to the recipe. Bukeoguk is a soup made with dried pollock (also spelled pollack). Depending on the process used to dry the fish, dried pollock is usually called bukeo or hwangtae. You can use either one for this soup. Dried pollock keeps well for a long time and can be rehydrated very quickly by soaking it in warm water. Keep a bag of shredded bukeo (or hwangtae) in your pantry. It comes in handy for a quick soup or side dish. 

The unique flavor of the dried fish makes the soup very flavorful but not fishy. Dried pollock is a rich source of proteins and amino acids and is known to have detoxifying and soothing effects. This explains why bukeoguk is very popular as a hang-over remedy in Korea. Despite the simplicity of the dish, bukeoguk (with tofu) was one of the elaborate menu items served to President Obama at his luncheon with the South Korean President, Lee Myong-bak, during his visit to Seoul in 2009. You can make it simply with eggs and scallions, but it’s common to add Korean radish, potatoes, soybean sprouts, and/or tofu. Bukeoguk is a quick and easy soup that’s perfect for cold winter days!



2 ounces dried pollock (bukeo/hwangtae) strips – 1 cup packed after being soaked and squeezed
1 medium potato (or equal amount of Korean radish)
6 ounces tofu
2 scallions
2 teaspoons sesame oil
1 teaspoon minced garlic
1 tablespoon soup soy sauce – gukganjang
1 egg, lightly beaten
salt and pepper to taste


Rinse and soak the dried pollock strips in warm water until softened, about 20 minutes. Drain, reserving the soaking water. Lightly squeeze out the water, and tear the strips into bite sizes.

Cut the potato in half lengthwise, and slice into half-moon shapes. Cut tofu into 1/2-inch thick bite-size pieces. Cut the scallions into 1-inch lengths.



In a heated medium pot, sauté the pollock in the sesame oil (about 2 to 3 minutes) over medium high heat. Lightly season with salt. (If using Korean radish, sauté it with the pollock.) Add 6 cups of water, including the water used to soak the pollock, and soy sauce to the pot. Bring it to a boil, covered. Reduce the heat to medium, and continue to boil for 7 to 8 minutes.

Add the potatoes, tofu, and garlic. Increase the heat to medium high, and cook until potatoes are cooked, about 5 minutes. Be careful not to overcook the potato. Salt and pepper to taste.

Add the scallions, and drizzle the beaten egg over the boiling soup. Turn the heat off as soon as the scallions are slightly wilted.


Leave a Comment



  1. 안녕하세요. Your recipes are very simple and comfortable to make.
    I just arrived in korea 3months ago and i find it hard thinking about what to cook for my husband since i used to cook Philippine foods...so now, its a lot easier for me.
    • Hey Chin - That's awesome to hear! I'm especially happy to see your comment on this post. You see I posted this recipe in December 2009. You're the first person to comment! Thank you so much! It means a lot to me to hear I can be helpful to someone like you who's starting a new life in Korea. As an immigrant myself (to America in my case), I can certainly relate to you. I wish you the very best with your new life in Korea!
  2. Hi! Just wanted to thank you for writing this blog. Love your recipes. I just made this bugeoguk a couple of days ago. I was uncertain if I would like the potatoes in there, but I really loved it...and so did my 3 little boys and hubby. :) Thanks! Reading this from the other side of the country!
    • Hi Eve - That's awesome! I didn't think that bukeoguk is necessarily a kid-friendly soup. So I'm especially happy to hear that your three little boys love the soup! Thank you so much for letting me know!! Say hello to all your boys for me!
  3. I am so excited to try this dish as I have wanted to try Korean food. Soup is such a homey food and fairly easy to make. I appreciate you making your home cooked recipes available to others. Gumsamnedah!
  4. Thank you so much for sharing your home cooked recipes with us. I love immersing myself in other cultures. So, whenever I see an authentic recipe/food, I want to try it. Besides, the soups and side dishes look so warm and homey in all of the K dramas that I watch. Gumsamneedah!
  5. Thank you for the recipe. I've made this twice now, and always it's comforting and soothing. I don't need to be a drinker to see why it is a haejangguk 해장국.
    • I know what you mean. I'm not a drinker, but love this soup for being comforting and soothing. Thanks!
  6. Oh! Reminds me of my mom and her home-cooking. Thank you for the recipe! :)
  7. Hi, i love all your recipes. I am so excited to try this bukeoguk soup recipe. I also wanted to ask you that if i can also use the beef bone soup as the base water for this bukeoguk? And how would it change? Thanks.
    • You can if you want. I think it would be a quite different soup in terms of flavor and appearance. But I'm sure it will taste good in a diff way.
  8. petrina tang says:
    Wonderful recipes! I have been to Seoul 3 times in the past 7 months and absolutely love the food and culture. Thank you for sharing with your clear concise instructions and great pictures. Your efforts are not in vain, and i will be using your recipes for sure in Singapore. :)