Sungeo-guk: Difference between revisions
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'''''Sungeoguk''''' ({{IPA- |
'''''Sungeoguk''''' ({{IPA-ko|suːŋɔɡuk}}) 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. |
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During ancient times the trout caught in [[Pyongyang]], [[Chungsan]], [[Anju]], [[Kangso]], [[Ryonggang]], [[Chongju, North Korea|Chongju]], [[Kasan (North Korea)|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 trout are abundant, were especially renowned. <ref name="Mother's"/> |
During ancient times the trout caught in [[Pyongyang]], [[Chungsan]], [[Anju]], [[Kangso]], [[Ryonggang]], [[Chongju, North Korea|Chongju]], [[Kasan (North Korea)|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 trout are abundant, were especially renowned. <ref name="Mother's"/> |
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Revision as of 15:13, 5 April 2010
| Sungeo-guk | |
| Hangul | 숭어국 |
|---|---|
| Hanja | 숭魚국 |
| Revised Romanization | sung-eo guk |
| McCune–Reischauer | sung-ŏ guk |
Sungeoguk (Korean pronunciation: [suːŋɔɡuk]) is a variety of guk, or Korean soup, made with trout and black pepper. It has a clear broth seasoned with salt, minced garlic, ginger juice, and chopped scallions.
During ancient times the trout 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 trout are abundant, were especially renowned. [1]
The soup dish is a representative dish in the cuisine of Pyongyang, the capital of North Korea, where the soup is called Taedonggang sungeoguk which means "trout soup from the Taedong River".[1] The dish is served as a courtesy for important guests visiting Pyongyang and the question, "How good was the taste of the trout soup?" is commonly used to greet people returning from Pyongyang.[2]
Trout's role in Korean cuisine
Trout dishes such as sungeojjim (steamed trout) are served for special occasions. The taste of trout is slightly different from season to season. Trout caught in spring and winter have a sweet taste, summer trout taste plain, and autumn trout are fatty and savory.[3]
Preparation
To prepare the dish, the scales, head, internal organs, and fins of a trout are removed. Once the fish is cleaned, it is chopped into 5 cm pieces. The fillets and peppercorns are put into a pot with boiling water and the foam is skimmed from the broth. As the trout is cooked, it is seasoned with salt, minced garlic and ginger juice. The cooked trout soup is served in a bowl garnished with chopped scallions or sometimes with cilantro.[3]
See also
- Maeuntang, spicy fish soup
- Naengmyeon, cold noodle soup
- Korean regional cuisine
References
- ^ a b Ju, Wan-jung (주완중) (2000-06-12). "'오마니의 맛' 관심" (in Korean). The Chosun Ilbo.
{{cite news}}: Unknown parameter|trans_title=ignored (|trans-title=suggested) (help) - ^ "닮은 듯 색다른 매력을 간직한 북한의 음식 문화" (in Korean). Korea Knowledge Portal. 2009-06-19.
{{cite web}}: Cite has empty unknown parameter:|trans_title=(help) - ^ a b "숭어국" (in Korean). Doosan Encyclopedia. Retrieved 2009-12-08.
{{cite web}}: Unknown parameter|trans_title=ignored (|trans-title=suggested) (help)
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