Rich and Nutritious Loach Soup (Chueotang) Recipe
Rich and Nutritious Loach Soup (Chueotang) Recipe
Boost Your Energy! A Recipe for Chueotang, a Nutritious and Diet-Friendly Dish
We start with live loach, which are thoroughly purged with coarse salt and then scrubbed clean. After a brief sauté with sesame oil until the loach meat becomes tender and easily mashable, we strained the pulp to create this traditional Chueotang. Inspired by a TV show where a chef suggested pureeing the cooked loach in a blender for a richer flavor compared to straining, I decided to try that method. The result was a remarkably rich and deeply flavorful soup, likely because the bones were finely ground. This Chueotang, packed with nutrients and goodness, is perfect for restoring your vitality. Enjoy this wholesome and delicious recipe!
Chueotang Ingredients- 1kg loach (freshly sourced)
- 2 liters water (for boiling loach)
- 2 Tbsp sesame oil
- 6 cups water (for blending)
- 1 liter water (for soup base)
- 5 Tbsp soybean paste (Doenjang)
- 5 Tbsp soup soy sauce (Guk-ganjang)
- 8 Tbsp red pepper flakes (Gochugaru)
- 4 handfuls blanched napa cabbage leaves (cut into bite-sized pieces)
- 1 handful chives (washed clean)
- 3 stalks green onions (white and green parts separated, sliced diagonally)
- 4 Tbsp minced garlic
Cooking Instructions
Step 1
Purchase fresh, live loach. Ensuring they are alive is crucial.
Step 2
Drain as much water as possible from the container holding the loach. Then, pour about half a cup (one ladleful) of coarse salt into the container with the live loach and cover it. This step is essential for purging the loach, as they ingest the salt and expel impurities. While it may seem a bit harsh, it’s a necessary process for clean-tasting soup.
Step 3
During the salt purging, the loach might clump together due to the salt and expelled mucus. When their movement significantly reduces, it indicates they have been adequately purged.
Step 4
After purging with salt, scrub the loach vigorously to remove any slime. Rinse them under running water repeatedly while scrubbing. Continue this process until the white foam, which initially comes out abundantly, is almost gone. This ensures the loach is clean.
Step 5
Rinse the cleaned loach under running water and then drain them thoroughly in a colander.
Step 6
Place the 1kg of prepared loach into a pot. Add 2 liters of water and 2 tablespoons of sesame oil. Bring it to a boil over medium-high heat.
Step 7
Once the soup comes to a rolling boil, reduce the heat to medium-low. Cover the pot and let it simmer gently for at least 30 minutes, or until the loach meat is very tender and easily mashable.
Step 8
Once the loach is tenderly cooked, remove the pot from the heat and let it cool slightly. This prevents any issues when blending.
Step 9
Keep the cooking liquid in the pot. Carefully scoop out the cooked loach and transfer them into a blender. If your blender has a large capacity, you can blend all at once. Otherwise, divide the loach into 2-3 batches for blending.
Step 10
I divided the loach into three batches for blending. Add one batch of cooked loach to the blender, pour in 2 cups of water, and blend.
Step 11
Blend until the loach is extremely smooth, ensuring no bones remain when you taste a small spoonful. A total of 6 cups of water was used during the blending process.
Step 12
Pour the blended loach mixture back into the pot containing the reserved cooking liquid. Add another 1 liter of water. Stir in 5 tablespoons of doenjang (soybean paste) and bring it to a boil.
Step 13
Prepare 4 handfuls of blanched napa cabbage leaves. (It’s best to blanch them beforehand, rinse in cold water, and squeeze out excess moisture.)
Step 14
Prepare 1 handful of chives that have been cleaned and trimmed. Fragrant chives add a wonderful aroma to the soup.
Step 15
Prepare 3 green onions. Slice them diagonally, separating the white and green parts.
Step 16
Once the broth with doenjang is boiling, add the blanched napa cabbage leaves.
Step 17
Add the diagonally sliced white parts of the green onions to the soup. This will add a refreshing depth of flavor.
Step 18
Add 8 tablespoons of gochugaru (red pepper flakes) for a pleasant spicy kick.
Step 19
Add 5 tablespoons of guk-ganjang (soup soy sauce) to enhance the umami. Adjust seasoning to your taste.
Step 20
Add 4 tablespoons of minced garlic for a robust and savory flavor.
Step 21
Finally, add the chives, cut into 5-6 cm lengths, and the green parts of the diagonally sliced green onions. Let it simmer for a short while longer, and your delicious Chueotang is ready!
