1
Prepare 2 large fresh mackerel (1kg excluding innards).
Mackerel Loach-style Soup (Chueotang)
A nourishing mackerel loach-style soup recipe that uses cost-effective mackerel to create a deep and rich flavor.
KoreanSoup & Stew
⏱️ 15 min total📝 8 steps
What You'll Need
Mackerel2 large fish (1kg excluding innards)
Vinegarappropriate amount
Sojuappropriate amount
Salt waterappropriate amount
Korean radish1 piece
Onion1 piece
Kelpappropriate amount
Anchovies1 cup
Shrimp1/2 cup
Eolgari cabbage1 bunch (2 handfuls of boiled dried radish greens)
Bean sprouts250g
Boiled taro1 handful
Boiled bracken1 handful
Water4~5L
Sea salt3 tbsp
Doenjang (soybean paste)2 heaping tbsp
Minced garlic2 heaping tbsp
Ginger1 heaping tbsp
Green onion1 large stalk (plus 1 handful of filler)
Chivesappropriate amount
Red chili pepperappropriate amount
Green chili pepper1~8 peppers (about 10 peppers)
Anchovy fish sauceappropriate amount for seasoning
Sand lance fish sauceappropriate amount for seasoning
Instructions
2
Wash the mackerel in a mixture of vinegar, soju, and salt water, scrape off any blood, and remove (do not rinse with plain water).
3
In a pot, add 4-5L of water, 1 radish, 1 onion, kelp, 1 cup of anchovies, and 1/2 cup of shrimp to boil the broth.
4
Blanch the eolgari cabbage (2 handfuls of boiled dried radish greens), 250g of bean sprouts, 1 handful of boiled taro, and 1 handful of boiled bracken.
5
Add the fresh mackerel to the pot along with 3 tbsp of sea salt, 2 heaping tbsp of doenjang, 2 heaping tbsp of minced garlic, and 1 heaping tbsp of ginger, and boil thoroughly.
⏱️ 15m 0s6
Once the mackerel and vegetables are well-boiled, remove the large fish bones, extract the meat, and strain through a sieve.
7
Cut the blanched eolgari cabbage, bean sprouts, taro, bracken, and the prepared green onion, chives, green chili, and red chili into bite-sized pieces and add to the pot to boil.
8
If the seasoning is insufficient, adjust with anchovy or sand lance fish sauce, and finish with a spoonful of salt.