Korean Namdo-Style Loach Soup
Namdo-chueotang is the southern Korean take on loach soup, distinguished from other regional versions by grinding the entire loach - bones and all - into a thick, porridge-like broth. The loaches are first boiled until completely soft, then blended and strained to produce a dense, opaque base packed with protein and calcium. Dried radish greens simmer in this liquid, contributing a rustic, earthy backbone. Doenjang and gochujang season the soup with fermented depth and moderate heat, while a generous addition of perilla seed powder lends a nutty richness that rounds out the heavy flavors. A final dusting of sancho pepper tames any lingering fishiness and adds a tingling, aromatic kick. This is restorative cooking at its most direct - a thick, warming bowl meant to rebuild energy during the colder months.
Adjust Servings
Instructions
- 1
Clean loach, blanch briefly, then blend finely.
- 2
Cut cooked radish greens and pre-season with doenjang and garlic.
- 3
Boil water, add blended loach, and simmer for 20 minutes.
- 4
Add radish greens, gochujang, and perilla powder; simmer 15 more minutes.
- 5
Add green onion, sprinkle sansho powder, and finish for 2 minutes.
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