Saury Ball Soup (꽁치당구국 / Kkongchidangguguk ) : VISITKOREA

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    10/19/2023
    
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  - Korean_food
This is a folk dish enjoyed in Pohang, Gyeongsangbuk-do, whose fishing port brings in a large catch of saury. Saury is minced and mixed into a batter with green onions, onions, and flour, which is then made into balls and boiled together with dried radish leaves, radish, and bean sprouts into a clear and refreshing soup. The name of the dish, “kkongchidangguguk,” comes from the word “danggu,” or “to finely mince fish.” That is to say, the dish is “a soup with finely minced saury.” This refreshing and clear soup, served with savory saury balls, is a taste that one can only have in Pohang. Still, there are many other ways to prepare saury in Pohang. For instance, half-dried saury (gwamegi) is made by drying saury in the sea breeze, peeling it, and then serving the flesh with seaweed or laver; salted saury features in kimchi made in Pohang; and fresh sliced raw saury is served as-is, in cold raw saury soup, or raw saury bibimbap with vegetables and seaweed.
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