Chueotang (Ground Loach Soup)
A nourishing autumn soup made from loach (mudfish), simmered until tender and ground bone-in for a rich, thick broth. Radish greens and fernbrake are massaged with doenjang, then simmered low and slow into a hearty, savory soup.
Ingredients
Main
- Loach (mudfish)1 kg
- Radish greens500g
- Chives1 bunch
- Green onion5 stalks
- Fernbrake (gosari)500g
- Onion1
- Cheongyang chili2
- Red chili1
Seasoning
- Doenjang (soybean paste)4 tbsp
- Minced garlic4 tbsp
- Minced ginger1 spoon
- Mirin3 Tbsp
- Perilla seed powder3 tbsp
Directions
- 1
Purge the loach in salted water, then rinse well. Place in a pot with enough water to cover, add mirin and ginger, and simmer until the fish is no longer visible in whole form.
- 2
Blend the well-simmered loach, bones and all, until smooth in a blender.
- 3
Boil the radish greens and fernbrake, peel off the outer skin, and cut into 5cm lengths. Slice the green onion, onion, cheongyang chili and red chili as well.
- 4
Massage the boiled radish greens and fernbrake with doenjang until well seasoned.
- 5
In a pot, combine 4 liters of water, the blended loach, and the doenjang-seasoned radish greens and fernbrake. Simmer over medium-low heat for 50 minutes, then add the chilies, perilla seed powder and minced garlic, and simmer a little longer.
- 6
Ladle into a stone bowl and top with minced garlic, cheongyang chili, red chili and chives to finish.
Tips
Loach is a high-protein, nutrient-rich ingredient known for restoring energy and vitality.