Sun-tang (Water-Shield Soup)
Origin: Yeongyang, Gyeongsang, Korea
Source: Jang Gye-hyang (장계향), 1670
Ingredients
- water shield (sunchae)
- freshwater fish (or crucian carp)
- sweet soy (dan jiryeong)
- vinegar
Instructions
- Blanch just-sprouting water shield briefly and soak in water.
- Boil freshwater fish (or crucian carp) well in plain water; add sweet soy.
- Add the water shield, bring to one boil, dress with vinegar, and serve.