Sungeo-guk facts for kids

Sungeo-guk (Hangul: 숭어국) is a delicious Korean soup, also known as a guk. It's made with a special fish called flathead grey mullet and a little bit of black pepper. This soup has a clear broth, which means it's not thick. It gets its great taste from salt, chopped garlic, ginger juice, and green onions (called scallions).

For a long time, people have loved the flathead grey mullet fish from certain areas in what is now North Korea. Fish caught near Pyongyang and other cities like Chungsan and Anju were especially famous. The fish from the Taedong River was known to be the best because there were so many tasty mullets there!

This soup is a very important dish in Pyongyang, the capital city of North Korea. There, it's often called Taedonggang sungeoguk. This name means "flathead grey mullet soup from the Taedong River." When important guests visit Pyongyang, they are often served this special soup. It's so famous that people returning from Pyongyang are often asked, "How was the flathead grey mullet soup?"

Why Mullet is Special

The flathead grey mullet fish is mentioned in an old Korean book from the Joseon era. This book, called Jasaneobo, talks about fish. It says that flathead grey mullet tastes amazing and is very good for you.

Mullet in Korean Meals

Flathead grey mullet is used in many different Korean dishes. People enjoy it grilled, steamed, or in stews called jjigae. It can also be served with noodles, as a pancake called jeon, or as raw fish slices known as hoe. Special occasions often feature dishes like sungeojjim, which is steamed flathead grey mullet.

Best Time for Mullet

The taste of flathead grey mullet changes a little bit depending on the season.

• Fish caught in spring and winter often taste sweet.
• Mullet caught in summer might not have much flavor.
• But in autumn, the fish tastes rich and savory, which means it's extra delicious!

How Sungeo-guk is Made

Making Sungeo-guk starts with cleaning the flathead grey mullet.

• First, the scales, head, insides, and fins are removed from the fish.
• Once the fish is clean, it's cut into pieces about 5 centimeters (2 inches) long.
• These fish pieces and some peppercorns are put into a pot with boiling water.
• As the soup cooks, any foam that appears on top is carefully skimmed off.
• While the mullet cooks, the soup is seasoned with salt, chopped garlic, and ginger juice.
• Finally, the hot soup is served in a bowl. It's usually topped with chopped scallions or sometimes with cilantro for extra flavor and color.