대동강숭어국 — Print Recipe

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.

Ingredients

500g fresh mullet or similar white fish, cleaned
200g Korean radish, cubed
200g firm tofu, cubed
1L water
4 cloves garlic, minced
1 thumb fresh ginger, sliced
2 green onions, sliced
1 tbsp soy sauce
Salt and white pepper
1 egg, beaten
1 tsp sesame oil

Instructions

1 Clean the fish thoroughly. Cut into large pieces, keeping bones for added flavor in the broth.
2 Place fish pieces in a pot with cold water, ginger, and half the garlic. Bring to a boil over high heat.
3 Reduce heat to medium and simmer for 20 minutes, skimming foam, until the broth turns milky white.
4 Add radish cubes and continue simmering for 15 minutes until radish is translucent.
5 Add tofu cubes, remaining garlic, and soy sauce. Simmer for 5 more minutes.
6 Drizzle beaten egg into the simmering soup in a thin stream, stirring gently. Season with salt and white pepper.
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.