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Hangover Goes and Smooth Skin Comes with Bugeotguk!

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Probably due to the Korean ancestors’ taste for liquor, the drinking culture in Korea is very strong. The day after they have a business dinner, most Koreans eat bugeotguk (dried pollock soup) to relieve the hangover. A bowl of bugeotguk can be just what you need to recharge yourself. The vitamins A, B1, and B2 in dried pollock help excrete all the acetaldehyde (the cause of hangover) from the body. So the liver becomes detoxified. What’s more, dried pollock has less fat than other types of fish, and the broth prepared with it is clear and refreshing. In other words, bugeotguk is good for nausea. In Japan, the dish is drawing attention as a beauty food. News about it was broadcast in the popular Japanese program “Witch’s 22 hours.” The program emphasized the merit of bugeotguk - its effectiveness for skin care. Now, the bugeotguk retort pouches have become a hot item among Japanese girls. But if you want to have bugeotguk, why not make it yourself?

Cooking  Tips
Cook the dried pollock on a low heat. On a high heat, it easily burns. Trim the roots of bean sprouts as little as you can since the roots are a rich repository of nutrients.

How to Make Bugeotguk (four servings)

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Ingredients: 1 dried pollock, 6 cups of water
Sub-Ingredients: 100g short-necked clam, 100g radish, 50g bean sprout, 30g spring onion, 3 pieces of garlic, 1T sesame oil, 1/8T black pepper powder

1. Pound the dried pollock lightly, remove the fish bones. Tear into thin pieces and wash them. Season with salt and sesame oil.

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2. Cut the radish into pieces approximately 2.5×2.5×0.3cm in size.

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3. Trim the roots of the bean sprouts.

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4. Chop the garlic and cut the spring onion diagonally.

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5. Soak the short-necked clam in salt water to remove the smell of mud.

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6. Put some sesame oil in a pot and preheat it. Stir fry dried pollock and radish.

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7. Add six cups of water to the pot and bring to boil. When the soup starts boiling, put in the bean sprouts.

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8. Add the short-necked clam and spring onion while the soup is boiling. Season with soy sauce or salt. The dish is ready!

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Park Sung Eun  parkse@agrinet.co.kr

<저작권자 © AgraFood, 무단 전재 및 재배포 금지>

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