Main ingredients 🥩
yellow croaker flakesperilla oilyellow croaker soup seasoningegggreen onion
Lim Sung-geun's Yellow Croaker Soup
An ultra-simple yellow croaker hangover soup that delivers a rich, creamy broth like beef bone soup, even when cooked with plain water
🙋 Recommended for
- ⭐ Those seeking a refreshing and effective hangover soup to soothe an upset stomach after drinking too much
- ⭐ People who want a rich, creamy yellow croaker soup with a depth of flavor like beef bone broth, without the complicated stock-making process
Ingredients needed 🛒4 servings
- yellow croaker flakes 100g
- water 2L
- perilla oil 2 tablespoons
- yellow croaker soup seasoning (soup soy sauce, etc.) 1 tablespoon
- salt 1 tablespoon
- egg 1
- green onion as needed
- ground black pepper a little
Recipe 🍳
- Soak 100g of yellow croaker flakes in water for about 10 seconds, gently rub them, rinse quickly, then squeeze out all moisture immediately.
- After rinsing, cut the yellow croaker flakes into large pieces about 5–6cm long, accounting for shrinkage during boiling.
- In a pot, add the prepared yellow croaker flakes and only 500ml of the total water. Simmer over high heat until the broth thickens and becomes creamy, reducing it like a reduction.
- To ensure a clean-tasting broth, skim off any foam that rises to the surface while boiling.
- Once the broth has reduced and thickened, add the remaining 1.5L of water and 2 tablespoons of perilla oil, then simmer gently for about 10 minutes.
- Add 1 tablespoon of yellow croaker soup seasoning and 1 tablespoon of salt to adjust the taste.
- Crack 1 egg into a bowl and lightly beat it. Pour it into the boiling broth in a circular motion, then let it sit undisturbed for 30 seconds to form beautiful egg flowers without clouding the broth.
- Serve in bowls and garnish with finely chopped green onion and a pinch of ground black pepper to finish.
- Rinse yellow croaker flakes briefly in water, squeeze dry, and cut into 5–6cm pieces.
- Add only 500ml of water to the pot and reduce it slowly until the broth becomes thick and rich.
- Add the remaining 1.5L of water and 2 tablespoons of perilla oil, then simmer for 10 minutes.
- Season with soup seasoning and salt, then pour in beaten egg and let it cook undisturbed for 30 seconds.
- Garnish with green onion and black pepper to finish.
Cooking tips 💡
- Do not soak the yellow croaker flakes in water for too long, as their flavorful components will leach out; rinse quickly within 10 seconds to preserve freshness.
- Adding perilla oil at the beginning and sautéing will coat the fish surface and prevent deep flavor from releasing; the key to a rich, bone-broth-like broth is adding the oil midway during boiling.
- Stirring immediately after adding the egg will cloud the broth and break up the curds; let the egg sit undisturbed for at least 30 seconds to maintain a clean, elegant appearance.
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