Chungcheong-do Eori Guksu

Clean the Carp thoroughly, removing scales and internal organs. Rinse under cold water.

In a large pot, combine the Carp, 2000g of Water, 50g of Green onions (roughly chopped), 150g of Korean radish (sliced thickly), and 100g of Onion (quartered). Bring to a boil over high heat, then reduce heat to medium-low and simmer for 40 minutes, skimming any foam that rises to the surface.

Carefully remove the Carp from the broth. Strain the broth through a fine-mesh sieve into a clean pot, discarding the cooked Korean radish, Onion, Green onions, and fish bones.