Bukeoguk (Dried Pollock Soup)

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• 2 ounces dried pollock (bukeo/hwangtae strips - 1 cup packed after being soaked and squeezed)
  Ingredient note

  Source: 2 ounces dried pollock (bukeo/hwangtae strips - 1 cup packed after being soaked and squeezed)
• 1 each medium potato (or equal amount of Korean radish)
  Ingredient note

  Source: 1 medium potato (or equal amount of Korean radish)
• 6 ounces tofu
  Ingredient note

  Source: 6 ounces tofu
• 2 each scallions
  Ingredient note

  Source: 2 scallions
• 2 teaspoons sesame oil
  Ingredient note

  Source: 2 teaspoons sesame oil
• 1 teaspoon minced garlic
  Ingredient note

  Source: 1 teaspoon minced garlic
• 1 tablespoon soup soy sauce - gukganjang
  Ingredient note

  Source: 1 tablespoon soup soy sauce - gukganjang
• 1 each egg (lightly beaten)
  Ingredient note

  Source: 1 egg (lightly beaten)
• As Needed salt
  Ingredient note

  Source seasoning: salt and pepper to taste
• As Needed Black pepper
  Ingredient note

  Source seasoning: salt and pepper to taste

1. Rinse and soak the dried pollock strips in warm water until softened, about 20 minutes. Drain, reserving the soaking water. Lightly squeeze out the water, and tear the strips into bite size pieces.
2. Cut the potato in half lengthwise, and slice into half-moon shapes. Cut tofu into 1/2-inch thick bite size pieces. Cut the scallions into 1-inch lengths.
3. In a heated medium pot, sauté the pollock in the sesame oil (about 2 to 3 minutes) over medium high heat. Lightly season with salt. (If using Korean radish, sauté it with the pollock.)
4. Add 6 cups of water, including the water used to soak the pollock, and soy sauce to the pot. Bring it to a boil, covered, and continue to boil for 7 to 8 minutes. Add the potatoes, tofu, and garlic.
5. Cook until potatoes are cooked, about 5 minutes. Salt and pepper to taste. Reduce the heat to medium low, drop the scallions in, and gently drizzle the beaten egg over the boiling soup right before turning the heat off.