Chueo-tang (Korean Loach Soup)

🛒 Ingredients

• Loach 180 g · 171 kcal
• Napa Cabbage 100 g · 13 kcal
• Taro Stems (rehydrated) 80 g · 36 kcal
• Bean Sprouts 50 g · 15 kcal
• Green Onions 15 g · 5 kcal
• Garlic 10 g · 15 kcal
• Ginger 5 g · 4 kcal
• Doenjang (Korean soybean paste) 20 g · 28 kcal
• Gochujang (Korean chili paste) 10 g · 21 kcal
• Perilla Seed Powder 15 g · 87 kcal
• Korean Chili Powder (Gochugaru) 5 g · 15 kcal
• Soy Sauce (Guk-ganjang) 10 g · 6 kcal
• Water 40 g · 0 kcal

👨‍🍳 Instructions

1. Clean the loaches thoroughly by rubbing them with coarse salt to remove slime, then rinse well under cold running water.
2. In a large pot, boil the cleaned loaches with enough water to cover, along with a few slices of ginger and garlic, until they are very soft (about 30-40 minutes).
3. Strain the cooked loaches from the broth, reserving the broth. Carefully mash or blend the loaches, pushing them through a fine-mesh sieve to remove bones and skin, then return the pureed loach to the reserved broth.
4. Prepare the vegetables: slice napa cabbage, cut taro stems into bite-sized pieces, and trim bean sprouts and green onions.
5. In a separate pot, add a bit of oil (optional) and sauté minced garlic and ginger until fragrant. Stir in doenjang, gochujang, and gochugaru, cooking for a minute to release their flavors.
6. Pour in the loach broth with pureed loach, bring to a boil, then add napa cabbage, taro stems, and bean sprouts. Simmer for about 15-20 minutes until vegetables are tender.
7. Stir in perilla seed powder and soy sauce, adjusting seasoning with additional salt and black pepper to taste. Continue to simmer for another 5-10 minutes.
8. Ladle the hot Chueo-tang into individual bowls, garnish with fresh green onions, and serve immediately, often with steamed rice and various banchan (side dishes).