Carp began to be widely used in the dietary life of the Koreans from the period of Koguryo (277 BC-AD 668).
Carp was caught much in rivers, lakes and reservoirs from the 15th century, and most famous was the fish caught in the Taedong River.
The Koreans used carp
in preparing various dishes, including soup, stew and thick broth.
The milk-white carp soup
tastes good and sweet and is so nutritious, medicinal and digestive that it is
widely used as an invigorating food and energy booster for the infirm.