Korean Loach Soup (Blended Loach and Dried Radish Greens Tonic)
Chueo-tang is a southern Korean tonic soup made by blending blanched loach into a smooth puree, straining out bones and skin, then simmering the liquid with doenjang and gochujang for depth. Dried radish greens - siraegi - are added midway and cooked for twenty-five minutes, contributing a fibrous chew that contrasts the velvety broth. Perilla seed powder stirred in near the end thickens the soup to a creamy, pale consistency and layers in a pronounced nutty fragrance. A final pinch of ground sansho pepper leaves a tingling numbness on the tongue that cleanses any lingering earthiness from the freshwater fish.
Adjust Servings
Instructions
- 1
Blanch cleaned loach in boiling water, then drain and cool.
- 2
Blend loach finely and strain to remove bones and skin.
- 3
Add strained loach, water, doenjang, gochujang, and garlic to a pot; bring to a boil.
- 4
Add radish greens and simmer 25 minutes on medium heat.
- 5
Stir in perilla powder, simmer 5 more minutes, then finish with green onion and sansho.
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