1
Pour water into a pan, bring to a boil, add salt, and boil the loach.
⏱️ 20m 0s
Jeolla-style Chueotang (Loach Soup)
A nourishing Chueotang recipe that captures the authentic taste of a Jeolla grandmother, removing the fishy smell of the loach and boiling it into a savory and spicy soup.
KoreanSoup & Stew
⏱️ 60 min total📝 8 steps
What You'll Need
Loach3kg
Dried radish greens (Siraegi)700g
Bracken800g
Chives400g
Green onion2 stalks
Onion1
Apple1
Cheongyang chili pepper10
Red chili pepper6
Ginger1/2
Whole garlic15 cloves
Perilla seed powder1 cup
Red chili powder1 cup
All-purpose seasoning2 tbsp
Oyster sauce2 tbsp
Salt1 tbsp
Doenjang (soybean paste)4 tbsp
Gochujang (red chili paste)3 tbsp
Instructions
2
After boiling the loach, remove it and blend it finely in a blender along with the apple.
3
In a pot, add the boiled loach, the blended mixture, and the dried radish greens cut into bite-sized pieces, then bring to a boil.
⏱️ 20m 0s4
While boiling to let the flavors soak into the greens, chop the bracken, chives, green onion, onion, Cheongyang chili peppers, and red chili peppers.
5
In a blender, combine whole garlic, ginger, red chili powder, oyster sauce, all-purpose seasoning, and a little water, then blend until smooth to make the seasoning sauce.
6
Add the chopped bracken, chives, green onion, onion, Cheongyang chili peppers, and red chili peppers to the boiling pot.
7
Add the doenjang, gochujang, and salt to season, then add the prepared seasoning sauce and continue to boil.
8
Finally, add the perilla seed powder and perilla oil (or thick powder) and boil for a little longer to finish.
⏱️ 20m 0s