Lim Sung-geun's Yellow Croaker Soup

Name: Lim Sung-geun's Yellow Croaker Soup
Cook time: 20 min
Total time: 20 min
Yield: 4 servings
Cuisine: Korean
Ingredients: 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

An ultra-simple yellow croaker hangover soup that delivers a rich, creamy broth like beef bone soup, even when cooked with plain water

20 min Difficulty Easy Soups & stews

Main ingredients

yellow croaker flakes perilla oil yellow croaker soup seasoning egg green onion

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yellow croaker flakes perilla oil yellow croaker soup seasoning egg green onion

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Ingredients needed 4 servings

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.

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.

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