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{{short description|Korean soup dish}}
{{Infobox food
| name = Sungeo-guk
| image = <!-- image needed -->
⚫
| caption =
| alternate_name =
| country = [[Korea]]
| region = [[Pyongyang]]
| national_cuisine =
| creator = <!-- or | creators = -->
| year =
| mintime =
| maxtime =
| type = [[Guk]]
| course =
| served =
| main_ingredient = [[Flathead grey mullet]]
| minor_ingredient =
| variations =
| serving_size = 100 g
| calories =
| protein =
| fat =
| carbohydrate =
| glycemic_index =
| similar_dish =
| other =
}}
{{Infobox Korean name
{{Infobox Korean name
| title = Korean name
|img=
⚫
| hangul = {{lang|ko|숭어국}}
⚫
|caption=
| hanja =
⚫
|hangul=숭어국
| rr = sungeo-guk
|hanja=숭{{linktext|魚}}국
| mr = sungŏ-kuk
|rr=sung-eo guk
| koreanipa = {{IPA|ko|suŋ.ʌ.k͈uk|}}
|mr=sung-ŏ guk
}}
}}

⚫
'''''Sungeoguk''''' ({{IPA-KO|suːŋɔguk}}) is a variety of ''[[guk]]'', or [[Korean cuisine|Korean]] soup, made with [[trout]] and [[black peppercorn|black pepper]]. It has a clear broth seasoned with salt, minced [[garlic]], [[ginger]] juice, and chopped [[scallion]]s.<ref>{{cite web|url=http://www.encyber.com/search_w/ctdetail.php?masterno=850553&contentno=850553 |title=숭어국|trans_title=Sungeoguk (trout soup) |publisher=[[Doosan Encyclopedia]] |language=Korean |accessdate=2009-12-08}}</ref> The soup is a representative dish of [[Pyongyang]], the capital of [[North Korea]]. In the region, the soup is called ''Taedonggang sungeoguk'' which means "trout soup from the [[Taedong River]]," where [[trout]] are abundant.<ref>{{cite news|url=|title='오마니의 맛' 관심 |trans_title=Attention to "Mother's taste"|publisher=[[The Chosun Ilbo]]|author=Ju, Wan-jung (주완중)|language=Korean|date=2000-06-12}}</ref> It is served as a courtesy for important guests visiting Pyongyang. Therefore, the question, "How good was the taste of the trout soup?" is commonly used to greet people returning from Pyongyang.<ref name="Korean Portal">{{cite web|url=http://www.knowledge.go.kr/jsp/theme/themeView.jsp?themeIdx=2872&dir=al&page=4&searchOption=all&searchValue= |title=닮은 듯 색다른 매력을 간직한 북한의 음식 문화 |trans_title= |publisher=Korea Knowledge Portal |date=2009-06-19 |language=Korean}}</ref>
'''''Sungeo-guk''''' ({{Korean|hangul=숭어국}}) is a variety of ''[[guk]]'', or [[Korean cuisine|Korean]] soup, made with [[flathead grey mullet]] and [[black peppercorn|black pepper]]. It has a clear broth seasoned with salt, minced [[garlic]], [[ginger]] juice, and chopped [[scallion]]s.

During ancient times, the flathead grey mullet caught in [[Pyongyang]], [[Chungsan]], [[Anju (city)|Anju]], [[Kangso]], [[Ryonggang]], [[Chongju, North Korea|Chongju]], Kasan, [[Sunchon, North Korea|Sunchon]], [[Cholsan]] and [[Uiju]], which are now in [[North Korea]], were famous for their flavor. Those from the [[Taedong River]], where flathead grey mullet are abundant, were especially renowned.<ref name="Mother's"/>

⚫
The soup dish is a representative dish in the cuisine of North Korean capital [[Pyongyang]], where the soup is called ''Taedonggang sungeoguk,'' which means "flathead grey mullet soup from the Taedong River".<ref name="Mother's">{{cite news|script-title=ko:'오마니의 맛' 관심 |trans-title=Attention to "Mother's taste"|publisher=[[The Chosun Ilbo]]|author=Ju, Wan-jung (주완중)|language=ko|date=2000-06-12}}</ref> The dish is served as a courtesy for important guests visiting Pyongyang and the question, "How was the flathead grey mullet soup?" is commonly used to greet people returning from Pyongyang.<ref name="Korean Portal">{{cite web |url=http://www.knowledge.go.kr/jsp/theme/themeView.jsp?themeIdx=2872&dir=al&page=4&searchOption=all&searchValue= |script-title=ko:닮은 듯 색다른 매력을 간직한 북한의 음식 문화 |publisher=Korea Knowledge Portal |date=2009-06-19 |language=ko |url-status=dead |archive-url=https://web.archive.org/web/20111009165958/http://www.knowledge.go.kr/jsp/theme/themeView.jsp?themeIdx=2872&dir=al&page=4&searchOption=all&searchValue= |archive-date=2011-10-09 }}</ref>

==Role in Korean cuisine==
Flathead grey mullet is mentioned in the [[Joseon]] era [[ichthyology]] book ''Jasaneobo'' ({{Korean|hangul=자산어보|hanja=玆山魚譜|labels=no}}) as a fish of exceptional taste and nutritional value.<ref>{{cite web|url=http://100.naver.com/100.nhn?docid=853654 |script-title=ko:숭어찌개|trans-title=Sungeojjigae (flathead grey mullet jjigae) |publisher=[[Doosan Encyclopedia]] |language=ko |accessdate=2010-06-26}}</ref> Flathead grey mullet is used in various dishes: grilled, steamed, in ''[[jjigae]]'', with noodles, as ''[[Jeon (food)|jeon]]'' and ''[[Hoe (dish)|hoe]]''. Flathead grey mullet dishes such as ''sungeojjim'' (steamed flathead grey mullet) are served for special occasions. The taste of flathead grey mullet is slightly different from season to season. Flathead grey mullet caught in spring and winter has a sweet taste, summer flathead grey mullet is tasteless, and autumn flathead grey mullet tastes fatty and savory.<ref name="Doosan">{{cite web|url=http://www.encyber.com/search_w/ctdetail.php?masterno=850553&contentno=850553 |script-title=ko:숭어국|trans-title=Sungeoguk (flathead grey mullet soup) |publisher=[[Doosan Encyclopedia]] |language=ko |accessdate=2009-12-08}}</ref>

==Preparation==
The scales, head, internal organs, and fins of a mullet are removed. Once the fish is cleaned, it is chopped into 5&nbsp;cm pieces. Fillets and peppercorns are put into a pot with boiling water and the foam is skimmed from the broth. As the mullet is cooked, it is seasoned with salt, minced garlic and ginger juice. The soup is served in a bowl garnished with chopped scallions or sometimes with [[cilantro]].<ref name="Doosan" />


==See also==
==See also==
Line 13: Line 52:
*[[Naengmyeon]], cold noodle soup
*[[Naengmyeon]], cold noodle soup
*[[Korean regional cuisine]]
*[[Korean regional cuisine]]
* [[List of soups]]


==References==
==References==
{{reflist}}
{{Reflist}}

{{Korea-cuisine-stub}}


[[Category:Korean soups and stews]]
[[Category:Korean soups and stews]]
[[Category:North Korean culture]]
[[Category:North Korean cuisine]]
[[Category:Fish dishes]]
[[Category:Korean fish dishes]]

Latest revision as of 16:30, 11 August 2024

Sungeo-guk
TypeGuk
Place of originKorea
Region or statePyongyang
Main ingredientsFlathead grey mullet
Korean name
Hangul
숭어국
Revised Romanizationsungeo-guk
McCune–Reischauersungŏ-kuk
IPA[suŋ.ʌ.k͈uk]

Sungeo-guk (Korean: 숭어국) is a variety of guk, or Korean soup, made with flathead grey mullet and black pepper. It has a clear broth seasoned with salt, minced garlic, ginger juice, and chopped scallions.

During ancient times, the flathead grey mullet caught in Pyongyang, Chungsan, Anju, Kangso, Ryonggang, Chongju, Kasan, Sunchon, Cholsan and Uiju, which are now in North Korea, were famous for their flavor. Those from the Taedong River, where flathead grey mullet are abundant, were especially renowned.[1]

The soup dish is a representative dish in the cuisine of North Korean capital Pyongyang, where the soup is called Taedonggang sungeoguk, which means "flathead grey mullet soup from the Taedong River".[1] The dish is served as a courtesy for important guests visiting Pyongyang and the question, "How was the flathead grey mullet soup?" is commonly used to greet people returning from Pyongyang.[2]

Role in Korean cuisine

[edit]

Flathead grey mullet is mentioned in the Joseon era ichthyology book Jasaneobo (자산어보; 玆山魚譜) as a fish of exceptional taste and nutritional value.[3] Flathead grey mullet is used in various dishes: grilled, steamed, in jjigae, with noodles, as jeon and hoe. Flathead grey mullet dishes such as sungeojjim (steamed flathead grey mullet) are served for special occasions. The taste of flathead grey mullet is slightly different from season to season. Flathead grey mullet caught in spring and winter has a sweet taste, summer flathead grey mullet is tasteless, and autumn flathead grey mullet tastes fatty and savory.[4]

Preparation

[edit]

The scales, head, internal organs, and fins of a mullet are removed. Once the fish is cleaned, it is chopped into 5 cm pieces. Fillets and peppercorns are put into a pot with boiling water and the foam is skimmed from the broth. As the mullet is cooked, it is seasoned with salt, minced garlic and ginger juice. The soup is served in a bowl garnished with chopped scallions or sometimes with cilantro.[4]

See also

[edit]

References

[edit]
  1. ^ a b Ju, Wan-jung (주완중) (2000-06-12). '오마니의 맛' 관심 [Attention to "Mother's taste"] (in Korean). The Chosun Ilbo.
  2. ^ 닮은 듯 색다른 매력을 간직한 북한의 음식 문화 (in Korean). Korea Knowledge Portal. 2009-06-19. Archived from the original on 2011-10-09.
  3. ^ 숭어찌개 [Sungeojjigae (flathead grey mullet jjigae)] (in Korean). Doosan Encyclopedia. Retrieved 2010-06-26.
  4. ^ a b 숭어국 [Sungeoguk (flathead grey mullet soup)] (in Korean). Doosan Encyclopedia. Retrieved 2009-12-08.
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