Gyeongsang-do Style Loach Soup (Chueotang)

Clean the loach thoroughly by washing it with coarse salt and pumpkin leaves.

Put the cleaned loach into a pot and pour in enough water to cover the loach.

Boil the loach in the pot for 30 minutes.

While the loach is boiling, prepare the vegetables such as dried radish greens, green onion, onion, chives, elsholtzia leaves, bean sprouts, red chili peppers, and Cheongyang chili peppers.

Remove the boiled loach with a coarse strainer, and use a cooking spoon and a rice bowl to separate the flesh from the bones.

In a large pot, combine the water used to boil the loach with additional water to make 5L total.

Add one large tablespoon of doenjang to the pot, add the prepared dried radish greens, and bring to a boil.

Add the red chili peppers and Cheongyang chili peppers that have been minced in a blender.

Strain the boiled loach through a sieve to completely separate the remaining flesh and bones.

Add the bean sprouts to the pot.

Season with three large tablespoons of garlic and guk-ganjang.

Grind 1 paper cup of sesame seeds in a blender and add to the pot.

Add the aromatic vegetables such as sliced onion, green onion, chives, and elsholtzia leaves.

Finally, add the Japanese pepper powder.