Korean Pacific Codlet Soup
Mulmegi-tang is a winter-only Korean fish soup made with the Pacific sailfin sandfish, a gelatinous deep-water species harvested along the East Sea coast from December through February. The fish has extraordinarily soft flesh that almost dissolves into the broth during cooking, releasing natural gelatin that gives the liquid a silky, slightly sticky body unlike any other Korean soup. Bean sprouts go in for crunch and a clean vegetal note, while water dropwort neutralizes any fishiness and adds its signature herbal fragrance. The soup is traditionally prepared without any fermented pastes - just salt, garlic, and green onion - so that the pure, mild flavor of the fish remains the centerpiece. Locals in Gangwon-do and the northern Gyeongsang coast consider this the finest hangover remedy of the cold months, served steaming in earthenware pots at seaside restaurants. The broth cools into a jelly-like consistency if left at room temperature, which is a testament to how much collagen the fish contributes. Mulmegi-tang is one of those seasonal dishes that Koreans travel to the coast specifically to eat, and its short availability window makes it all the more anticipated each year.
Adjust Servings
Instructions
- 1
Clean and cut the fish into serving pieces.
- 2
Boil water with radish for 10 minutes.
- 3
Add fish and cook over medium heat for 8 minutes.
- 4
Add bean sprouts and garlic, then simmer 7 more minutes.
- 5
Finish with green onion and water dropwort for 2 minutes.
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