← Nouns Cooking · Korean

Ingredients

• 50 g Dried shredded pollock (bugeo)
• 1 tbsp sesame or perilla oil
• 2 cloves Garlic, minced
• 150 g Korean radish or daikon, cut into thin squares
• 1.5 l water or anchovy stock
• 150 g soft or medium tofu, cubed (optional)
• 1 tbsp soup soy sauce
• 1 tsp Saeujeot (Korean salted shrimp) (optional)
• 1 Eggs, beaten
• 2 Spring onion, sliced
• Salt
• Black pepper

Method

1. Tear the pollock into bite-size strips, rinse quickly under the tap and squeeze it gently; it should be just damp.
2. Heat the sesame oil in a pot over medium heat and stir-fry the pollock and garlic for 2–3 min, until fragrant. Add the radish and stir for 1 minute more.
3. Pour in the water and bring to a rolling boil. Boil for 15 min, until the broth turns cloudy and the radish is tender.
4. Add the tofu and season with soup soy sauce, salted shrimp and salt to taste. Bring back to the boil.
5. Drizzle in the beaten egg in a slow circle, wait 30 seconds before stirring so it sets in ribbons, then add the spring onion and pepper and serve.

Tips

• Dried pollock (bugeo or hwangtae) is sold shredded in bags in Korean grocers and keeps for months.
• Boiling hard, not gently, is what turns the broth milky white.

Sources

Written in our own words after cross-checking these recipes:

Kimchimari Beyond Kimchee Korean Bapsang