Bugeo bopuragi, (Seasoned dried pollack flakes)

Bugeo bopuragi (Institute of Traditional Korean Food)

Bugeo bopuragi is a dish made of grated dried pollack that is colored and seasoned with soy sauce, ground red pepper and salt. Because bugeo bopuragi is soft, it is often served with porridge, and is good for the elderly and children.

Ingredients
● 1 dried pollack (skinned yellowish dried pollack) 

● Seasoning : 1/4 tsp salt, 1 tsp sugar, 1/2 tsp sesame salt, 1 tsp sesame oil 

● Red pepper seasoning : 1/4 tsp salt, 1/2 tsp sugar, 1/4 tsp fine ground red pepper, 1 tsp sesame salt, 1 tsp sesame oil 

● Soy sauce seasoning : 2/3 tsp soy sauce, 1 tsp sugar, 1 tsp sesame salt, 1/2 tsp sesame oil

1. Remove the head, tail and fins of the dried pollack, dampen slightly with water and take out the bones. 

2. Grate the dried pollack. 

3. Divide pollack flakes into three parts, season each part with the different seasonings (salt, red pepper, and soy sauce) and gently mix using fingertips. 

Tips
● When making a large volume of pollack flakes, use an electric mixer.

● When using an un-spilt pollack, soak it in water. When it is soft enough, pound with a wooden mallet and remove the bones.

● This is a side dish to go with porridge, do not season it too much.

(Adapted from the Institute of Traditional Korean Food)