Daegu-geopjil Neureumi (Cod-Skin Neureumi)

Name: Daegu-geopjil Neureumi (Cod-Skin Neureumi)
Cuisine: Korea
Ingredients: cod skin; seogi, pyogo, jini, songi mushrooms and fresh vegetables; black pepper and cheoncho (Sichuan pepper); fine wheat flour; pheasant broth; scallion

Origin: Yeongyang, Gyeongsang, Korea

Source: Jang Gye-hyang (장계향), 1670

Ingredients

cod skin
seogi, pyogo, jini, songi mushrooms and fresh vegetables
black pepper and cheoncho (Sichuan pepper)
fine wheat flour
pheasant broth
scallion

Instructions

Soak cod skin, scrape clean of scales, and cut yakgwa-sized.
Mince seogi/pyogo/jini/songi mushrooms with fresh vegetables finer than for chae; season with ground black and cheoncho pepper.
Wrap the filling in the cod skin and coat in a batter of fine flour dissolved in water.
Boil it.
Make a rich sauce of pheasant broth, fine flour and scallion; finish as neureumi — very savory.