Name: ブゲグック（スケトウダラの干物スープ：북어국 (Bugeoguk (Dried pollock soup: 북어국))
Uploaded: 2021-01-14T09:59:41.000Z
Duration: 10 min 32 s
Description: VoiceTubeの動画で発音を聞きながら英語表現を覚えよう！学べる英語：

This guy is going to make my soup so delicious.

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

"Hwang" is yellow, so yellow dried pollock.

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

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.

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.

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.

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

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

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..

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

But originally there was a long spine bone.

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.

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

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

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

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

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

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.

See? This radish looks a little translucent.

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

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ブゲグック（スケトウダラの干物スープ：북어국 (Bugeoguk (Dried pollock soup: 북어국))

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