Korean Dried Fish Soup (Bukoguk)

by Editorial Staff

The soup is made from strips of dried fish and radish, there are very few ingredients. Among Koreans, soup is known as an excellent hangover cure.

Summary

Course	Soup
Servings (Default: 2)

Ingredients

Instructions

Peel the radish and cut it into small pieces. Chop some green onions. Crush 4 cloves of garlic in a garlic press. Whisk 1 egg in a small bowl with a fork. And put it all aside.
Heat a saucepan and add 1 tbsp sesame oil (I added the usual vegetable oil). Add dry fish strips and minced garlic to a saucepan and stir for 30 seconds with a wooden spoon. Then add water and radish.
Cover and simmer for 20 minutes over high heat. After 20 minutes, open the lid and add 2 tablespoons of soy sauce. Reduce heat to low and simmer for 2-3 minutes. Open the lid and slowly pour the beaten egg into the boiling soup. * Hint: Do not stir the soup until the egg is cooked and floated. Turn off heat and add green onions. Stir until the onions are lightly cooked in the simmering soup. (For those who like spicy things, you can add chili or hot pepper when cooking.) You can serve this soup with rice, kimchi, etc.

Enjoy your meal!

About Editorial Staff

The Boss Kitchen editorial staff oversees content review, fact-checking, and recipe verification across the site. Published articles pass through the editorial team before going live, ensuring ingredient lists, techniques, cooking times, and nutritional claims hold up in a home kitchen. The team coordinates contributions across the site writers, handles reader corrections, and maintains consistency in measurement conventions, safety guidance, and dietary labeling. Posts under this byline typically represent team-reviewed reference material, site announcements, or editorial roundups rather than individual-author features, and they are held to the same sourcing standards as bylined recipe and product coverage.