This soup features meatballs made from finely smashed Chinese herring. Named “junchi” in Korean, Chinese herring is esteemed for its excellent taste, so much so that it is immortalized in a popular Korean proverb: “even a rotten Chinese herring is a Chinese herring.” It is also known as “jineo” and is often best during the early summer. First, the Chinese herring is washed, and the skin and bones and excess moisture are removed. Second, minced ginger and garlic are added to the mixture and flavored with salt and pepper. Third, flour is added to form the meatballs. Fourth, clear broth is made with bones of Chinese herring, then meatballs, golden oak mushrooms, green onions, minced garlic, and ginger are added. Fifth and last, it is garnished with enoki mushrooms and crown daisy once the ingredients are cooked. The soup combines tender fish meat with a deep broth, which soothes one’s stomach just by itself.

The image source is https://english.visitkorea.or.kr/