Jung Ho-young's Dodaeri Ssuk Guk

Recipe 🍳

Cooking tips 💡

• Soaking the cut dodaeri in vinegar water removes fishy odor and makes the flesh firmer and more resilient.
• Fish flesh easily breaks down when boiled vigorously, so reduce heat to medium after the broth starts boiling.
• Ssuk loses its aroma and becomes bitter if overcooked, so it’s best to add it at the final stage and let it wilt from residual heat.