Today let's make some soup.

Here you go! (laughs)

This is my special guest.

This guy is going to make my soup so delicious.

This is dried pollock.

Pollock is not very fishy.

It's not very fatty.

But it has a lot of good protein.

So we Koreans believe that pollock, or dried pollock is very good for our body.

Especially hwang-tae.

"Hwang" is yellow, so yellow dried pollock.

In Korea, in the really cold winter, December, January, February

This guy got caught and hung to dry.

It has to be in the cold wintertime with a cold wind.

And then during the night time, the flesh inside is going to be frozen.

In the daytime with a little sunlight it's going to be melted.

Thawed out.

Then in the night time again, so thaw and frozen, thaw and frozen.

All the time repeated so that this fish tastes totally different.

Especially texture, it's flaky and a little bit spongy, and airy, and really really good.

And also a lot of benefits for our health.

That's why every Korean knows bugeoguk.

Even though I posted this recipe a long time ago, not many people view this recipe.

So that's why, these days I really want to make some healthy food.

So I thought that this is the right time for you guys to know about Korean bugeoguk.

So let's make bugeoguk.

When you go to a Korean grocery store you can find it so easily.

So, show me your face! (laughs) Let's open!

Just let's see... there.

This is around 3 and a half ounces, even though that's dried.

3 and a half ounces, after I take off all this flesh, after that around 2 ounces.

We are going to use around 2 ounces, 60 grams.

So once I open this, smells a really familiar smell.

You know, I love this smell, kind of a really pungent smell.

Let's separate flesh from the bones and all this stuff, ok..

Cut off...

Just fold this here..

And then tear this thinly.

And let do..

In this one there are no bones.

Already cleaned. So you can just easily take it out.

But originally there was a long spine bone.

We still have a lot of skin and head.

Like this amount.

So what I'm going to do is add this when I make anchovy kelp stock.

Dried anchovies with water and radish, and boil, boil, boil with dried kelp

And then I just add this, and make the broth really tasty.

This is around 2 ounces, 60 grams.

Tear it all into thin pieces.

If you use the already pre-torn dried pollock, you can measure 60 grams.

And then now I'm going to set aside here.

And this, this guy, I will wrap it up.

I'll put this in another plastic bag and freeze.

Later when I make anchovy kelp stock I'll use this.

Now this is nicely done. So easy! And also, Korean radish.

And cut off...

And this is - leave the skin on and then keep in the refrigerator.

This is almost exactly 8 ounces.

Slice thinly.

Turn around like this.

Radish is around 2 cups, 8 ounces.

And then I will use also tofu this time.

Very soft tofu goes well with this soup.

This is one package, one pound, I will use just one third.

And 4 garlic cloves. Let's mince!

Ok, let's cook!

(stove ignites)

Put this pollock into this pot.

Add 2 teaspoons sesame oil.

One.. two.

When this fish is stir fried with a little bit of sesame oil, later when I add water

the color changes into a milky color.

Really awesome, so this is the way that we make pollock soup.

I stir this around 2 minutes until this pollock fish is a little bit light brown.

And looks a little darker and really nice and beautiful.

And then I'm going to add 6 cups of water.

(sizzling)

And then let's add radish.

And garlic.

And cover.

I'm going to cook around 15 minutes.

Until really really bubbling.

Cut this tofu.

And green onion.

And 2 eggs.

Beat these eggs.

So 15 minutes passed!

Over medium high heat, let's check out!

Smells really good!

My house smells so good.

See? This radish looks a little translucent.

These fish strips look very flaky.

I will add 1 tablespoon fish sauce.

Let's add tofu!

And green onion...

And this is egg, egg mixture.

Just pour like this.

And cover.

I didn't stir. I want some pieces of egg, chunks of egg in the soup.

Oh my! So good looking!

Ok now we can gently mix.

So pretty!

Multigrain rice, japgokbap.

And this is my bowl for soup.

Huge, isn't it? I have to eat a lot! (laughs)

Wow, smells really really good!

Today's recipe is 2 or 3 servings.

Wow, good!

So let's eat together!

So bugeoguk and japgokbap, and kimchi!

Only these 3 guys.

Mmm! Oh my, it goes down so nicely!

So, rice.

Mmm!

Flesh is really spongy and flaky, I love this texture

It's a kind of comfort food, when you have this you feel comfortable.

We Koreans say "siwonhada."

Siwonhada means cool. But it has nothing to do with cold temperature cool.

When we eat these things, soup is going down nicely

and make me feel refreshing.

So that's why we call this siwonhada.

Everybody say: "siwonhada!" (laughs)

Koreans always make this as a hangover cure soup.

I want some kimchi.

My kimchi is well fermented. This is at its peak.

I'm going to keep eating after filming this.

So today we made bugeoguk.

Serve with rice and kimchi.

So enjoy my recipe, see you next time!

Bye!