Korean Loach Stew (Ground Loach & Perilla Seed Pot)
Chueo jjigae is a traditional Korean stew built around loach, a small freshwater fish that is ground and dissolved into the broth. Combined with dried radish greens, soybean paste, gochujang, and a generous amount of perilla seed powder, the stew develops a thick, porridge-like consistency with a deeply nutty flavor. It has long been valued as a nourishing autumn dish, and the interplay of fermented pastes with earthy greens gives it a distinctly rustic character.
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Instructions
- 1
Boil radish greens until tender, rinse, and cut into 5 cm pieces.
- 2
Blanch loach briefly in boiling water and drain.
- 3
In a pot, dissolve soybean paste, chili paste, and garlic in anchovy stock and bring to a boil.
- 4
Add radish greens and simmer 10 minutes over medium heat.
- 5
Add loach, cook 8 minutes, then stir in perilla powder for body.
- 6
Add green onion and chili, simmer 2 minutes, then taste and finish.
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Nutrition (per serving)
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