1
Add salt to the loach, cover the container to let it purge, then wash it thoroughly.
Gyeongsang-do Style Loach Soup (Chueotang)
A recipe for Gyeongsang-do style loach soup that is refreshing and free of any fishy smell.
KoreanSoup & Stew
⏱️ 25 min total📝 10 steps
What You'll Need
Loach1kg
Water4L
Saltappropriate amount
Eolgari (young napa cabbage)appropriate amount
Bang-a leavesappropriate amount
Red chili pepper2 packs
Green onion5 stalks
Soup soy sauce2 tbsp
Sand lance fish sauce2 tbsp
Garlic2 tbsp
Sesame seedsappropriate amount
Onion1
Chivesappropriate amount
Japanese pepper powder (Jepi)1 tsp
Spicy chili pepper (Ttaengcho)appropriate amount
Instructions
2
Place the loach in salted water and boil for 25 minutes until tender.
⏱️ 25m 0s3
Boil the eolgari, wash it, and cut it into bite-sized pieces.
4
Blend the boiled loach in a blender.
5
Chop the prepared vegetables (onion, green onion, chives, bang-a leaves, etc.).
6
Blend the red chili peppers to prepare.
7
Add the blended loach and 4 liters of water to a pot and bring to a boil.
8
Season with soup soy sauce, sand lance fish sauce, and garlic.
9
Grind the sesame seeds and add them to the soup.
10
Add the vegetables and other ingredients, including eolgari, bang-a leaves, onion, green onion, chives, Japanese pepper, and spicy chili peppers, then boil.