Korean Loach Stew (Ground Loach & Perilla Seed Pot)
Boil 220 g dried radish greens until fully tender, rinse them in cold water, and squeeze them out, because greens that start out firm stay tough in the stew. Dissolve 1 1/2 tbsp soybean paste and 1 tbsp Korean chili paste in 1.2 L anchovy stock, simmer the greens over medium heat for about 10 minutes, then add 500 g blanched loach and cook 8 minutes more. Stir in 3 tbsp perilla seed powder near the end to thicken the stew, and simmer 2 more minutes with the green onion and Cheongyang chili.
Quick answer
- Total time
- 55 min
- Level
- Hard
- Servings
- 4 servings
- Ingredients
- 9
About this dish
Boiled radish greens and blanched loach simmer in anchovy stock seasoned with doenjang and gochujang, and three tablespoons of perilla seed powder at the end thicken it to something close to porridge.
Read more
More radish greens push it toward bitter and chewy; more perilla powder makes it nuttier.
Ingredients
Instructions
- 1
Prepare 220g of dried radish greens by boiling them until tender, rinsing multiple times in cold water, and squeezing out excess moisture before cutting into 5cm pieces.
- 2
Blanch 500g of cleaned loach briefly in boiling water with a pinch of salt to remove any fishy odors, then drain thoroughly using a fine mesh strainer.
- 3
Pour 1200ml of anchovy stock into a pot and dissolve 1.5 tablespoons of soybean paste, 1 tablespoon of chili paste, and minced garlic completely until no lumps remain.
- 4
Add the prepared radish greens and simmer over medium heat for about 10 minutes to allow their earthy bitterness and fibrous texture to infuse the heavy broth base.
- 5
Add the loach and cook for another 8 minutes, then stir in 3 tablespoons of perilla seed powder to achieve a thick, porridge-like consistency and nutty aroma.
- 6
Mix in the sliced green onions and Cheongyang chili peppers, simmer for 2 more minutes to enhance the savory flavor, then check the final seasoning before serving hot.
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