Korean Loach Soup (Blended Loach and Dried Radish Greens Tonic)

Put 600 g cleaned loach into rapidly boiling water and blanch over high heat for 2 to 3 minutes.

When foam and impurities rise, drain the fish in a colander and let it cool completely before blending.

Blend the cooled loach very finely, adding a little of the measured water only as needed so the blades move smoothly.

Press the puree through a fine sieve several times until bones and skin no longer pass through.

Pour the strained loach liquid into a pot and add the remaining measured water to make 1700 ml total.

Whisk in 1.5 tablespoons doenjang, 1 tablespoon gochujang, and 1 tablespoon minced garlic until no large paste lumps remain.

Set the pot over medium heat and stir along the bottom while it comes to a boil.

Once it bubbles, skim the foam, lower to medium-low, and keep stirring occasionally so the blended fish does not scorch.

Add 180 g boiled siraegi and simmer over medium heat for 25 minutes.

Cook gently until the stems soften but still have a chew, and the broth looks thicker and more concentrated rather than watery.

Stir in 3 tablespoons perilla seed powder little by little and simmer 5 minutes more so it thickens without clumping.

When the soup turns creamy and pale, add 50 g green onion and finish with 0.2 teaspoon ground sansho pepper.