BOOK-UH-GUK

BOOK-UH-GUK
Dried Codfish Soup

RECIPE INGREDIENTS: SERVING 2

2-3 cups dried pollack 3 stalks green onion 9 oz soft tofu (soup type) 2 garlic, minced 1 egg 3 ½ tbsp dashida 3 tbsp sesame oil Salt 5 cups water Gochugaru, red pepper flakes (optional) Bean sprouts (optional)

COOKING DIRECTIONS

Cut and/or strip dried pollack into thin, bite-sized pieces, approximately 1-1½ inches in length. In a cooking pot, add sesame oil and sauté dried pollack in high heat for 2-3 minutes. Add water, minced garlic, and dashida. Cover lid and bring to boil on high heat then reduce to simmer. Prepare tofu by cutting it into ½ inch cubed size or any desired size. Add tofu to soup. Add bean sprouts (optional). Cover lid and heat for 15 minutes. In a small bowl, whisk egg and slowly pour beaten egg into soup. Pour egg in intervals and stir in with a folk for consistency in egg. Split green onion stalks in half and cut into 1-2 inches in length. Add to soup and simmer for 2 minutes. Add salt to taste and serve hot. Sprinkle red pepper flakes to individual bowls (optional). Enjoy with steamed white rice along with other side dishes.