Eojuk (Freshwater Fish Porridge)

Clean the Common Carp thoroughly, removing scales and internal organs. Rinse well.

In a large pot, combine the cleaned Common Carp, 2000g Water, and 20g of the Green onions (roughly chopped). Bring to a boil, then reduce heat and simmer for 30 minutes until the fish is cooked through and tender. Skim off any foam that rises to the surface.

Carefully remove the Common Carp from the pot. Strain the broth through a fine-mesh sieve to remove any bones, skin, and solids, reserving the clear fish broth. Discard the solids. Let the fish cool slightly.