The main ingredient of Salted Rockfish Soup is rockfish fillet. Remove the intestines of the rockfish, cut them in half, season them with salt, and dry them well in the spring sunshine and wind to make rockfish fillet. Since ancient times, various kinds of fish have been served at the memorial service. At that time, the origin of Salted Rockfish Soup was that the fish flesh was applied and the remaining bones and heads were seasoned with jeotguk to make stew. Put rockfish and radish in rice water, boil it, and season with fish sauce. When the fish broth is white, water parsley, green onions, and garlic are added. The white soup is savory, salty, and rich in flavor.
Seosan, Chungcheongnam-do / Spring / Rockfish fillet
Rockfish fillet, radish, water parsley, green onions, garlic
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