Korean Spicy Freshwater Fish Noodle Soup
Quick answer
- Total time
- 55 min
- Level
- Medium
- Servings
- 2 servings
- Ingredients
- 10
About this dish
Eotang guksu is a regional noodle soup from the Chungcheong inland provinces, built on a broth made by simmering freshwater fish for an extended time until the bones and flesh give up their concentrated, savory extract.
Read more
Freshwater fish releases fishy oils as it cooks, so straining the broth two or three times through a fine sieve to remove bone fragments and surface oils is what separates a clean, drinkable broth from a murky one. Doenjang is stirred in to neutralize residual fishiness while contributing a fermented, savory roundness. Gochugaru adds heat and color to the otherwise clear, oil-free liquid, giving direction to what might otherwise be a flat broth. A beaten egg poured in at the end forms soft, wispy ribbons that float across the surface. Somyeon noodles are added last. This dish evolved in landlocked Chungcheong communities that turned to river fish in place of coastal seafood, and its character reflects that resourcefulness.
Ingredients
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Instructions
Read the steps as a cooking flow: prep, heat, seasoning, doneness control, and finish.
- 1Prep
Check 250g freshwater fish fillet with your fingertips and remove any small bones, then cut it into 3-4cm pieces.
Rinse briefly in cold water and drain well so the broth does not turn cloudy from loose residue.
- 2Control
Put the fish and 1200ml water in a pot and set it over medium heat.
Once it begins to boil, skim off foam and simmer gently for about 15 minutes, keeping the boil steady rather than violent.
- 3Finish
Lift out the cooked fish and reserve it, then strain the broth through a fine sieve two or three times.
Check that small bones and fishy surface oils are removed before returning the broth to the pot.
- 4Control
Whisk in 1 tbsp each doenjang, gochugaru, minced garlic, and soup soy sauce until no paste lumps remain.
Simmer over medium-low heat for 10 minutes so the seasoning blends into the clean fish broth.
- 5Heat
Boil 180g somyeon in a separate pot of rapidly boiling water for about 3 minutes.
Rinse the noodles firmly under cold water to remove starch, then drain tightly so they stay springy in the hot broth.
- 6Finish
Place the drained noodles in bowls and add the reserved fish on top.
Ladle in plenty of boiling broth, then finish with shredded 6 perilla leaves, 40g green onion, and sliced hot green chili just before serving.
Practical Cooking Checks
The cues that matter most while cooking.
- Key technique
- Slow-simmered freshwater fish and chili paste create the deep, savory essence of this eotang guksu broth.
- Finish cue
- Place the drained noodles in bowls and add the reserved fish on top.
Cooking decision evidence
Calculated Charim data and applicable official cooking and food safety guidance.
This recipe
55min, 10 ingredients
Category median
35min, 9 ingredients
Based on 233 recipes
Official cooking and safety guidance
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Storage and reheating
Refrigerate leftovers in shallow containers within 2 hours and use them within 3 to 4 days. Reheat the center to 74°C.
Source: USDA Food Safety and Inspection Service. Leftovers and Food Safety
Sources checked 2026-08-03
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