Jjangttungeo-tang

About the dish

The mudskipper is a little fish that hops across the mudflats of Korea's southern coast, and by summer it grows plump enough to be mashed and simmered like chueotang. Thickened with nutty perilla-seed powder, jjangttungeo-tang has long been the summer restorative of the tidal-flat communities of Beolgyo and Suncheon.

Key ingredient

Mudskipper (jjangttungeo) — the tidal flat's own restorative, rich in amino acids and taurine; low in fat and high in protein, with iron to help support healthy iron levels. In season summer through autumn, mainly from Suncheon Bay & Beolgyo.

Ingredients

Main: mudskipper, ugeoji (outer cabbage leaves), doenjang, perilla-seed powder, scallion, green chili · Seasoning: minced garlic, gochugaru, sancho pepper

Simple recipe

1. Clean the mudskippers, boil until very soft, mash and press through a sieve to keep only the flesh.
2. Stir doenjang and gochujang into the strained broth and bring it to a boil.
3. Add the dried radish greens, perilla-seed powder and ugeoji.
4. Season with minced garlic, ginger and gochugaru.
5. Serve hot and nutty with ground sancho pepper alongside.

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