Introduction

Bugeo (북어) is Korean dried pollack. It is made from Alaska pollack (myeongtae), a fish so important in Korea that it has many different names depending on how it is prepared, and bugeo is the dried form.

Bugeo is best known for bugeo-guk, a mild, milky-white soup that many Koreans eat the morning after a night of drinking. It is also grilled, seasoned, and turned into snacks and side dishes.

What is Bugeo Made Of?

Bugeo is simply pollack that has been cleaned and dried until hard and light. It is high in protein and very low in fat. Before cooking, it is usually soaked briefly in water to soften it.

• Whole bugeo – the whole dried fish, firm and pale
• Bugeo-chae – dried pollack shredded into strips, the easiest form for soups and side dishes
• Hwangtae – pollack dried outdoors over the winter as it repeatedly freezes and thaws, giving it a yellowish color and fluffy, soft texture
• Kodari – half-dried pollack that is still moist and chewy, often braised

What Does Bugeo Taste Like?

Bugeo has a clean, mild, savory fish flavor that is not strongly fishy. When it is cooked in sesame oil and simmered, it releases a rich, milky broth with a deep umami taste.

The texture is fibrous and chewy when dry, becoming tender and flaky once soaked and cooked.

Popular Korean Dishes That Use Bugeo

Bugeo-guk (Dried Pollack Soup)

A light soup of shredded pollack, radish, egg, and green onion. Korea’s classic haejang-guk, or hangover soup.

Bugeo-gui / Hwangtae-gui (Grilled Pollack)

Softened dried pollack brushed with a sweet and spicy gochujang glaze, then grilled or pan-fried.

Bugeo-chae Muchim

Shredded dried pollack tossed in a spicy-sweet seasoning as a chewy side dish for rice.

Hwangtae Snacks

Roasted dried pollack strips are a popular bar snack, often dipped in mayonnaise mixed with soy sauce and chili.

Easy Bugeo-guk Recipe (Serves 2)

A comforting, mild dried pollack soup ready in about 25 minutes.

Ingredients

• 1 cup (about 30 g) bugeo-chae (shredded dried pollack)
• 100 g Korean radish (mu), cut into thin, small slices
• 1 tbsp sesame oil
• 1 tsp minced garlic
• 1 L water
• 1 tbsp Korean soup soy sauce (guk-ganjang), or salt to taste
• 1 egg, beaten
• 1 green onion, sliced; black pepper

Instructions

1. Soften the pollack. Rinse the bugeo-chae in water, squeeze gently, and cut any long pieces into bite-size lengths. Check for and remove any small bones.
2. Stir-fry. Heat the sesame oil in a pot over medium heat. Add the pollack and garlic and stir-fry for 2–3 minutes until fragrant.
3. Add radish and water. Add the radish and stir for 1 minute, then pour in the water.
4. Simmer. Bring to a boil and simmer for 10–15 minutes, until the broth turns milky and the radish is tender.
5. Season. Season with soup soy sauce and add salt if needed.
6. Add egg and green onion. Slowly pour in the beaten egg, wait a few seconds, then stir gently. Add the green onion and a pinch of black pepper, and serve hot.

Tip: Stir-frying the pollack in sesame oil before adding water is the key step. It is what gives the soup its rich, milky-white broth.

Where to Buy Bugeo

Bugeo is sold in the dried seafood aisle of Korean grocery stores, usually as shredded bugeo-chae in sealed bags. Look for “dried pollack,” “shredded dried pollack,” or “pollock strips.”

United States

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Amazon
https://www.amazon.com/s?k=korean+dried+pollack

H-Mart
https://www.hmart.com/search?type=product&q=dried pollack

Canada

Amazon Canada
https://www.amazon.ca/s?k=korean+dried+pollack

Europe

Amazon UK
https://www.amazon.co.uk/s?k=korean+dried+pollack

How to Store Bugeo

Keep dried pollack in a sealed bag or airtight container away from heat and humidity. For the best flavor, store opened packages in the refrigerator or freezer, where they will keep for several months.

Conclusion

Bugeo is Korea’s dried pollack, a light, protein-rich ingredient with a clean savory flavor. A small bag of shredded bugeo is all you need for a soothing bowl of bugeo-guk on a tired morning.