Chungcheong-do Eolkeun-i Eojuk

Rinse the freshwater carp thoroughly. In a large pot, add the freshwater carp, 10g sliced fresh ginger, the white parts of the green onions, and 2000g water. Bring to a boil, then reduce heat and simmer for 30-40 minutes until the fish is very tender and the broth is flavorful.

Carefully remove the cooked freshwater carp from the broth. Strain the broth through a fine-mesh sieve to remove any bones or impurities, reserving the clear broth. Discard the ginger and green onions.

Once the freshwater carp is cool enough to handle, meticulously flake the fish meat from the bones, discarding all bones, skin, and head. Mash the flaked fish meat lightly with a fork.