Korean Food Expert Lily Min In Reggie's Kitchen

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There is a saying that “too much of a good thing is a bad thing”. That same concept can be applied when it comes to drinking and a night out. You have way too much fun in the evening and expect a throbbing headache the next day.

That is why when it comes to hangovers, there are cures and remedies found all over the internet like ‘drinking a lot of water can help wash out the alcohol’, and that ‘aspirin can help ease the aches and pains’. In my opinion, soup is the best way to cure it, as it is the most comforting.

My Seoul sister, Lily Min, introduced Bugeot Guk or Dried Pollock Soup to me and it works wonders! It is made with dried pollock (a fish that protects the liver, is rich in B vitamins, Omega-3 fatty acids, and protein), spring onions, egg, and radish which is good for digestion.

This Korean dish is easy to make and mildly seasoned but still flavorful, something that you can actually look forward to after a night of drinking. If you want to learn how to make it, check out Lily’s video below, accompanied by her recipe.

To learn more about Korean dishes, grab a copy of Lily’s book, “Easy Korean Food 114”.

INGREDIENTS

  • dried pollock

  • egg

  • white radish

  • small green onion

  • water

  • minced garlic

  • fish sauce

  • sesame oil

  • salt

PROCEDURE

  1. Rinse the dried pollock with water then debone and tear into strips.

  2. Beat the egg.

  3. Julienne the white radish. Cut small green onion into 4cm-long pieces.

  4. Oil the pan and

  5. Put sesame oil in a pot and stir-fry white radish for 2 to 3 minutes. And then stir-fry dried pollock for 1-2minutes.

  6. Add the water with seasoning then boil over medium heat for 10 minutes.

  7. Pour egg slowly.

  8. Add the small green onion and turn off the stove.