Korean Spicy Freshwater Fish Soup
Eotang is a traditional Korean soup made by boiling whole freshwater fish for over forty minutes to extract every bit of flavor from the bones and flesh. The stock is strained twice through a fine sieve to remove all small bones, then returned to the pot with radish, doenjang, and garlic for another twenty minutes of simmering. Red chili flakes and green onion go in last, adding a sharp spiciness that balances the deep, earthy richness of the fish broth. The process is time-intensive, but the resulting soup has a thick body and concentrated flavor that lighter preparations cannot match.
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Instructions
- 1
Clean freshwater fish thoroughly and drain.
- 2
Boil fish in water for 40 minutes to build broth.
- 3
Strain the broth to remove bones and return it to the pot.
- 4
Add radish, soybean paste, and garlic; simmer 20 minutes.
- 5
Add chili flakes and green onion, then cook 10 more minutes.
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