A Tasty Hangover Cure : Bugeot guk (Dried pollack soup)
: The soup most popular with Korean partygoers also happens to be one of the easiest to prepare for home chefs on a hectic morning. It is Bugeot-guk (dried pollack soup). People who have overindulged love it, as the clear stock immediately soothes a stomach upset with alcohol. It is a quick dish and only requires some well-dried pollack.
Take It Out on the Fish
: The key to making delicious dried pollack soup is to thoroughly beat a whole dried pollack with a malt or rolling pin to soften the dried flesh. After this tenderizing process, the fish is descaled and deboned, and torn into pieces, macerated, and boiled. In Korean soap operas, wives are often portrayed cooking Bugeotguk early in the morning for a hungover husband. The wife's mixed feelings toward her husband are dramatized as she vents her anger by pounding the fish with all of her might, while endeavoring to ease his hangover with the warm soup.
Air Dried Pollack
: In Korea, there is no fish with as many names as the pollack. Freshly-caught pollack is called 'Saengtae,' frozen pollack is 'Dongtae,' the salted version is 'Yeomtae,' and the one that has been frozen and thawed over twenty times during winter called 'Hwangtae.' Even dried pollack has multiple name: a fully-grown pollack dried for roughly 60 days is called 'Bugeo,' a young dried pollack is called 'Nogari,' while a half -dried fish is referred to as 'Kodari.' Among all of theses, the one used in making hangover soup is Bugeo. Nowadays, Hwangtae, the flesh of which becomes yellowish and swollen due to the multiple temperature changes, is commonly used for the soup as well. Dried pollack can sometimes taste plain because it is less fatty than other fish. However, with a surplus of methionine that supports the liver, it helps restore livers damaged by excessive drinking.
Ingredient & Quantit
70g (1body) dried pollack (skinned yellowish dried pollack), 100g radish, 20g small green onion, 5g (1/4 ea) red pepper, 4g (1 tsp) sesame oil, 60g (1 ea) egg
1.4kg (7cups) water - 6g (1 tsp) clear soy sauce, 6g 1/2 tbsp) salt
seasoning: 7g (1/2 tbsp) minced green onion, 5.5g ( 1 tsp) minced garlic, 0.3g (1/8 tsp) ground white pepper, 6.5g (1/2 tbsp) sesame oil
1. Remove the head, tail and fins of the dried pollack (55g) and soak in water for 10 sec. wrap it with damp cotton cloths and let it sit for 30 min.
2. When the dried pollack is soften, take out bone and spines form the pollack. rip it up into about 5cm - long and season it (120g).
3. Time and clean the radish, shred it into 3cm - square and 0.3cm -thick (90g)
4. Time and clean the small green onion, cut it into 3-4cm-long (15g). Halve the red pepper and seed, then cut it into 3cm-long and 0.3cm-wide (4g).
5. Beat egg.
1. When the pot preheated, oil and stir-fry the dried pollack and radish together for 1min. on medium heat. Add water and boil it on high heat for 7min.
2. Reduce the heat to medium and boil 20min. more. Season with diluted soy sauce and salt. Put small green onion and red pepper, draw lines with beaten egg on trop and bring it to a boil.
A version of this article by 'Korean Food Foundation' Great Food, Great Stories from Korea, and 'Hollym' The Beauty of Korean Food: With 100 Best-Loved Recipes.
- The Beauty of Korean Food: with 100 Best-Loved Recipes/ Hollym & Great Food, Great Stories from Korea/ Korean Food Foundation
- P.C. social.lge.co.kr
- P.C. www.10000recipe.com
- P.C. The Beauty of Korean Food
- P.C. www.silobouw.co.kr/suldam/suldam8_1
- P.C. blog.daum.net/inalove/14590446