Bok-guk

About the dish

Pufferfish is a prized catch that demands expert hands to prepare, and simmered clear with soybean sprouts and water dropwort it makes an incomparably refreshing soup. In Busan and Tongyeong, bok-guk is hailed as the supreme hangover cure.

Key ingredient

Pufferfish (bogeo) — a clean-tasting white fish, high in protein and low in fat and calories; excellent for hangovers and liver health, with essential amino acids that fight fatigue. Winter season, mainly from Busan & Tongyeong.

Ingredients

Main: pufferfish, soybean sprouts, water dropwort (minari), radish, scallion · Seasoning: minced garlic, salt, soup soy sauce, vinegar (for serving)

Simple recipe

1. Cut the cleaned pufferfish into chunks and wash them.
2. Ready the soybean sprouts and water dropwort.
3. Simmer the pufferfish in kelp broth.
4. Add the sprouts and season the clear soup with minced garlic and salt.
5. Lay the water dropwort on top and serve as a bracing hangover soup.

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A Glass · Traditional pairing