Photograph of the finished Bukeoguk

Korea · Canh cá minh thái khô Bukeoguk

Bukeoguk

35 min Hands-on time + 30 min waiting
EasyDifficulty
5 stepsSteps
Serves 4 Amounts follow along 4

What to get ready

  • Photograph of Dried pollock (Bukeo) Dried pollock (Bukeo) 5.6 oz
  • Photograph of Chicken eggs Chicken eggs 4
  • Photograph of Tofu Tofu 11.3 oz
  • Photograph of Spring onion Spring onion 2.8 oz
  • Photograph of Garlic Garlic 8 cloves
  • Photograph of Sesame oil Sesame oil 2 ⅔ tbsp
  • Photograph of Soy sauce Soy sauce ¼ cup
  • Photograph of Steamed rice Steamed rice 1.8 lb

Method

  1. 1 Soak the dried pollock for 30 minutes until they soften, then drain well, reserving the soaking water.
  2. 2 Sauté the fish with sesame oil over medium heat until the fish fillets are fragrant and absorb the oil.
  3. 3 Pour in the soaking water and filtered water, bring to a boil, then reduce heat and simmer for 15 minutes until the broth turns cloudy white.
  4. 4 Add the diced tofu, season with soy sauce and minced garlic.
  5. 5 Pour the beaten eggs around the edge of the pan, then turn off the heat immediately and sprinkle with chopped scallions.

With an appliance

  • Pressure cooker 28 min

    Replace step 3: simmer the pollock in the soaking water and filtered water under low pressure for 4 minutes, then release the pressure naturally for 8 minutes. Add the tofu and eggs from steps 4 and 5 after opening the lid to prevent them from breaking apart and becoming tough.

Start cooking