Chungcheong-do Eojuk Bap

Rinse the cleaned crucian carp thoroughly under cold water. In a large pot, combine the crucian carp, 20g of green onion, 5g of sliced ginger, and 1500g of water. Bring to a boil, then reduce heat and simmer for 20 minutes until the fish is cooked through and tender.

Carefully remove the crucian carp from the pot and let it cool slightly. Strain the broth through a fine-mesh sieve into a clean pot, discarding the boiled green onion and sliced ginger. Set the broth aside.

Once the crucian carp is cool enough to handle, carefully remove the fish meat from the bones and skin. Mash the fish meat finely with a fork or your hands, ensuring no small bones remain.