Main ingredients 🥩
Dried pollock flakesRadishGreen chili peppersScallionsStore-bought galbitang stockGarlicSoy sauceBeef dashi powderMung bean sproutsAnchovy sauceToasted sesame oil
Okjubu's Creamy Bukeot Guk
A simple hangover remedy soup with a rich, creamy broth made using store-bought galbitang stock
🙋 Recommended for
- ⭐ Those needing quick and effective hangover relief the day after drinking heavily
- ⭐ People who want to easily make a rich, hearty broth dish
Ingredients needed 🛒2 servings
- Dried pollock flakes 1 handful
- Radish 1 piece
- Green chili peppers 2
- Scallions 1/2 bunch
- Vegetable oil 1 tablespoon
- Store-bought galbitang stock 1 pack
- Minced garlic 1/2 tablespoon
- Soy sauce 1 tablespoon
- Beef dashi powder 1/3 tablespoon
- Mung bean sprouts 1 handful
- Anchovy sauce 1–2 tablespoons
- Toasted sesame oil to taste
Recipe 🍳
- Soak dried pollock flakes in water briefly, then squeeze out excess moisture and cut into bite-sized pieces.
- Slice radish thinly, and slice green chili peppers and scallions diagonally.
- Heat vegetable oil in a pot, then sauté the prepared pollock flakes and radish until fragrant.
- Pour in the store-bought galbitang stock and bring to a boil.
- Once the broth starts boiling, add minced garlic, soy sauce, and beef dashi powder.
- Add mung bean sprouts, green chili peppers, and scallions, then boil. Adjust seasoning with anchovy sauce and finish with a drizzle of toasted sesame oil.
- Soak dried pollock flakes, squeeze dry, and prepare vegetables.
- Sauté pollock flakes and radish in oil in a pot.
- Add store-bought galbitang stock and bring to a boil.
- Season with minced garlic, soy sauce, and beef dashi powder.
- Add mung bean sprouts and vegetables, boil, then finish with anchovy sauce and sesame oil.
Cooking tips 💡
- Using galbitang stock as the base instead of clear broth creates a much richer, deeper, and creamier texture in your bukeot guk.
- Adding 1–2 tablespoons of anchovy sauce at the end enhances umami and greatly boosts flavor.
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