Korean Spicy Freshwater Fish Noodle Soup
Eotang guksu is a regional Korean noodle soup from the Chungcheong provinces, built on a broth made by slowly simmering freshwater fish until the bones and flesh release a concentrated savory extract. The broth is strained multiple times to remove all bone fragments, then seasoned with doenjang and gochugaru. The soybean paste neutralizes any fishiness while the chili flakes add a steady warmth to the lean, oil-free liquid. Beaten egg stirred in at the end forms soft ribbons that float on the surface. Somyeon noodles go in last. This is an inland cuisine that evolved from the practical use of river fish, and its flavor is distinctly different from coastal seafood soups.
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Instructions
- 1
Remove bones from the freshwater fish, cut into chunks, rinse briefly, and drain well.
- 2
Simmer fish and water over medium heat for 15 minutes, then strain to make a clear broth.
- 3
Add soybean paste, chili flakes, minced garlic, and soup soy sauce, then simmer 10 more minutes.
- 4
Boil somyeon for 3 minutes, rinse in cold water to remove starch, and drain.
- 5
Place noodles in bowls, pour over hot fish broth, and finish with perilla, green onion, and chili.
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