A delicate, milky white soup made from fresh mullet caught in the Taedong River, simmered with radish and tofu until the broth turns rich and creamy, a legendary Pyongyang specialty.
Nutrition & Info
Allergen Warnings
Equipment Needed
Presentation Guide
Vessel: large stone pot
Garnishes: green onion, egg drops, sesame oil
Accompaniments: steamed rice, kimchi
Instructions
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1
Clean the fish thoroughly. Cut into large pieces, keeping bones for added flavor in the broth.
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2
Place fish pieces in a pot with cold water, ginger, and half the garlic. Bring to a boil over high heat.
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3
Reduce heat to medium and simmer for 20 minutes, skimming foam, until the broth turns milky white.
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4
Add radish cubes and continue simmering for 15 minutes until radish is translucent.
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5
Add tofu cubes, remaining garlic, and soy sauce. Simmer for 5 more minutes.
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6
Drizzle beaten egg into the simmering soup in a thin stream, stirring gently. Season with salt and white pepper.
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7
Serve in large bowls, garnished with green onion and a drizzle of sesame oil.
Did You Know?
The Taedong River mullet was so famous in Korean history that poets wrote verses praising its flavor, and it was considered one of the finest delicacies of Pyongyang.
Chef's Notes
Equipment Tips
- large pot
- fine mesh strainer
- ladle
Garnishing
green onion, egg drops, sesame oil
Accompaniments
steamed rice, kimchi
The Story Behind 대동강숭어국
Taedong River mullet soup is one of Pyongyang's most storied dishes, celebrated in Korean literature and food culture for centuries. The Taedong River, which flows through the heart of Pyongyang, was historically renowned for its abundant and flavorful mullet. This soup represents the pinnacle of Pyongyang's freshwater fish cuisine and remains a symbol of the city's culinary identity.
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