President Obama was served this classic Korean soup in 2009 when he visited Seoul. Dried pollock is a rich source of proteins and amino acids and is known to have detoxifying and soothing effects. This explains why bukeoguk is very popular as a hangover remedy in Korea. The unique flavor of the dried fish makes the soup very flavorful but not fishy. You can buy the dried pollack (Bukeo in Korean) easily from online sellers or Korean grocery stores.
Ingredients: About 60 to 80 grams of shredded dried pollack | 600ml MGK organic chicken broth | 1 large potato, peeled, cut lengthwise then sliced into half moon shapes | 150 grams tofu (optional), cut into bite size pieces | 2 scallions, cut into 1 inch pieces (In this version I use homegrown moringa leaves) | 2 tsp sesame oil | 1 tsp minced garlic | 1 tbsp soy sauce | 1 egg, lightly beaten (optional) | salt and pepper to taste.
Rinse and soak the dried pollack strips in approx 300ml warm water until soft, about 20 mins. Drain, reserving the soaking water.
In a medium pot, saute the shredded pollack in sesame oil about 2-3 mins over medium heat. Lightly season with salt.
Add the chicken broth and the soaking water into the pot, along with soy sauce, and bring to a slow boil for 7-8 mins (covered).
Add the potatoes, tofu and garlic. Cook for another 10 mins until potatoes are cooked. Salt and pepper to taste. Reduce heat, drop the scallions in, and gently drizzle the beaten egg into the soup. Turn off the heat.