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Korean-style serving of Dried-pollack soup

북엇국 · Dried-pollack soup

Dried-pollack soup

북엇국

What exactly is it?

Strips of dried pollack soften in soup with radish. The rehydrated fish seasons the broth; egg stirred in near the end forms soft ribbons. Clear versions are familiar, though some cooks add hot fresh chilies.

Main ingredients

Dried pollack strips, radish, egg, scallion, sesame or perilla oil

Ordering and serving

Small bones may remain in dried fish strips. If you avoid egg, mention it before ordering; a premade batch may not allow it to be removed.

Origins and changes

The soup belongs to the practice of drying pollack for storage. Drying changes the flesh, which is then rehydrated in the pot. It is related to hwangtae soup, but hwangtae specifically names pollack dried through winter freezing and thawing.

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Dried-pollack soup

북엇국

Main ingredients
Dried pollack strips, radish, egg, scallion, sesame or perilla oil
Flavor and character
Strips of dried pollack soften in soup with radish. The rehydrated fish seasons the broth; egg stirred in near the end forms soft ribbons. Clear versions are familiar, though some cooks add hot fresh chilies.
How to eat it
Small bones may remain in dried fish strips. If you avoid egg, mention it before ordering; a premade batch may not allow it to be removed.
Read about this dish →

Miyeok-guk

미역국

Main ingredients
Soaked seaweed, beef or shellfish or fish, soup soy sauce, sesame oil
Flavor and character
Seaweed is simmered with beef or seafood until soft and slippery. Beef is common, while coastal versions may use clams or flatfish. Visible seaweed alone does not mean the broth is vegetable-based.
How to eat it
Ask for long seaweed pieces to be cut if needed. If you avoid meat or have a shellfish allergy, ask what makes the broth rather than focusing only on the seaweed.
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