Egg and Dried Fish Soup

This is a mild soup, like an egg drop soup, made with the dried fish called bugeo, or pollack, that Korean cooks keep on hand in the pantry. It is not at all fishy—it has a little bit of the taste of the sea, but is mainly just comforting. Some might say it’s a bit bland, but I really love the subtle flavor and texture of the dried fish in this simple and humble soup.