Modu Recipes

Yeo Kyung-rae's Authentic Bukeo Guk

Deep and rich broth made by using the soaking water of dried bukeo, gently stir-fried in sesame oil to eliminate fishy odor and deliver a clean, refreshing hangover remedy

🙋 Recommended for

  • ⭐ Those needing a refreshing and clean-tasting hangover soup the day after drinking heavily
  • ⭐ Home cooks who want to make a deeply flavorful homemade soup with simple ingredients, without the hassle of preparing complex broths

Ingredients needed 🛒2 servings

  • dried bukeo 1 handful
  • soybean sprouts 1 handful
  • radish 1/5 piece
  • egg 1
  • sesame oil 1–2 tablespoons
  • salt 1 teaspoon
  • pepper a pinch
  • water as needed

Recipe 🍳

  1. Soak dried bukeo in water for about 30 minutes until soft. Do not discard the soaking water—it will be used as the broth base.
  2. Squeeze out excess moisture from the soaked bukeo, then cut into bite-sized pieces with scissors.
  3. Slice radish into moderate thickness, and whisk egg in a bowl in advance. Rinse soybean sprouts thoroughly and set aside.
  4. Heat sesame oil in a pot, then stir-fry the prepared bukeo over medium heat until the characteristic fishy smell disappears.
  5. Once the bukeo is lightly toasted, add half of the soaking water first and simmer to extract a rich broth.
  6. When the broth begins to turn milky white, add the sliced radish and pour in the remaining soaking water. Simmer until fully cooked.
  7. When the radish becomes translucent, season with salt and pepper to taste.
  8. Add the rinsed soybean sprouts and simmer briefly, then recheck seasoning.
  9. When the broth is boiling vigorously, slowly pour the beaten egg around the edge in a circular motion. Wait without stirring until the surface of the egg just begins to set, then gently push it down once or twice with a spoon before turning off the heat.
  1. Soak dried bukeo in water for 30 minutes, then cut into bite-sized pieces. Keep the soaking water aside.
  2. Slice radish to moderate thickness and set aside. Whisk egg in a bowl.
  3. Heat sesame oil in a pot and stir-fry bukeo until fishy odor is completely gone.
  4. Gradually add the soaking water while cooking with radish until well boiled.
  5. Season with salt and pepper, then add soybean sprouts and simmer briefly.
  6. Pour in the egg mixture while the broth is boiling, let it set slightly, then gently stir once or twice to finish.

Cooking tips 💡

  • The soaking water of dried bukeo contains its umami flavor and nutrients—always reuse it as the broth base for a deeper taste.
  • Thoroughly stir-fry bukeo in sesame oil so that the surface is coated, preventing fishy odor during boiling and helping the broth become creamy and clear.
  • Do not stir immediately after adding the egg mixture; wait until the surface sets slightly to avoid clouding the broth and breaking the egg into small pieces. Gently push it down with a spoon for a clean finish.

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