Sungeo-guk
 | This article may require copy editing for grammar, style, cohesion, tone, or spelling. |
| Type | Guk |
|---|---|
| Place of origin | Korea |
| Region or state | Pyongyang |
| Main ingredients | Flathead grey mullet |
| Korean name | |
| Hangul | 숭어국 |
|---|---|
| Revised Romanization | sungeo-guk |
| McCune–Reischauer | sungŏ-kuk |
| IPA | [suŋ.ʌ.k͈uk] |
Sungeo-guk (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 Pyongyang, the capital of North Korea, 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]
flathead grey mullet's role in Korean cuisine
flathead grey mullet is mentioned in the Joseon era ichthyology book Jasaneobo (hangul:자산어보, hanja: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 have a sweet taste, summer flathead grey mullet taste plain, and autumn flathead grey mullet are fatty and savory.[4]
Preparation
To prepare the dish, the scales, head, internal organs, and fins of a flathead grey mullet 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 flathead grey mullet is cooked, it is seasoned with salt, minced garlic and ginger juice. The cooked flathead grey mullet soup is served in a bowl garnished with chopped scallions or sometimes with cilantro.[4]
See also
- Maeuntang, spicy fish soup
- Naengmyeon, cold noodle soup
- Korean regional cuisine
- List of soups
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) - ^ 숭어찌개 (in Korean). Doosan Encyclopedia. Retrieved 2010-06-26.
{{cite web}}: Unknown parameter|trans_title=ignored (|trans-title=suggested) (help) - ^ a b 숭어국 (in Korean). Doosan Encyclopedia. Retrieved 2009-12-08.
{{cite web}}: Unknown parameter|trans_title=ignored (|trans-title=suggested) (help)