Walleye pollack peppery soup

Walleye pollack has long been used in the dietary life of the Korean people. The fish is caught in a large quantity in the East Sea of Korea in midwinter.


Walleye pollack peppery soup


The name myongthae is said to have been derived from the fact that a man surnamed Thae in Myongchon County of North Hamgyong Province had caught it for the first time.


Various kinds of dishes can be made with it including soup, fermented fish, hard-boiled food, sausage, fry and others. Among them, hot-tasting myongthae peppery soup is much favoured by the locals.


Peppery soup is a kind of pot-boiled soup made by pouring hot pepper paste solution into such food materials as fish, meat and vegetables and boiling them in a pot.


Subsidiary materials include meat (beef and pork), bean curd and vegetables, and hot pepper paste, Welsh onion, garlic, oil, soy sauce, black pepper and others are used as spices.


To prepare the dish, first gut and clean fresh walleye pollack before cutting it into lengths of four to five centimetres, and slice beef or pork before seasoning it with spices.


Cut bean curd into thick pieces, Welsh onion into bite-size chunks and washed crown daisy or parsley into five to six centimetre pieces.


Pour oil on cooking pot and put Welsh onion into it to fry. And then add beef or pork to it and fry. When meat is cooked by 70 percent, put fish pieces into it and pour hot pepper paste solution into it. Boil it for a while and remove the foam on the surface.


And then put vegetable and bean curd into it. When bean curd pieces float, season it with garlic, powdered sesame and black pepper and seasoning powder to improve its flavour. It is served in heated bowls.


Attractive with a fine blend of colours, pungent and hot, walleye pollack peppery soup is well known as a health food.


(Pyongyang Times - January 24, 2021)

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