Korean Namdo-Style Loach Soup
Quick answer
- Total time
- 75 min
- Level
- Hard
- Servings
- 4 servings
- Ingredients
- 9
About this dish
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.
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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.
Ingredients
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Instructions
Read the steps as a cooking flow: prep, heat, seasoning, doneness control, and finish.
- 1Heat
Clean 700 g loach well, then boil it in hot water for 8 to 10 minutes until the flesh and small bones soften.
Blend it finely, then strain so the soup base stays smooth.
- 2Season
Squeeze excess moisture from 250 g cooked dried radish greens, then cut them into 4 cm pieces.
Mix them first with 2 tablespoons doenjang and 1 tablespoon minced garlic so the seasoning penetrates.
- 3Control
Bring 2200 ml water to a boil, then stir in the strained loach paste.
Keep the heat at medium and simmer for 20 minutes, stirring the bottom often so the thick base does not scorch.
- 4Control
When the broth turns opaque and thick, add the seasoned radish greens and 1 tablespoon gochujang.
Break up any clumps, then simmer for 10 more minutes until the greens taste fully seasoned.
- 5Control
Lower the heat to medium low and whisk in 3 tablespoons perilla seed powder a little at a time.
Simmer only the final 10 minutes so the soup thickens without turning chalky.
- 6Control
Slice 2 green onions on the bias, add them, and simmer for 2 minutes.
Turn off the heat, then sprinkle in 0.5 teaspoon sansho powder gradually, adjusting the aroma right before serving.
Practical Cooking Checks
The cues that matter most while cooking.
- Key technique
- Dried radish greens, doenjang, gochujang, and perilla layer four earthy aromas.
- Finish cue
- When the broth turns opaque and thick, add the seasoned radish greens and 1 tablespoon gochujang.
- Avoid this
- Add perilla powder near the end to avoid a chalky taste.
Cooking decision evidence
Calculated Charim data and applicable official cooking and food safety guidance.
This recipe
75min, 9 ingredients
Category median
45min, 8 ingredients
Based on 310 recipes
Official cooking and safety guidance
-
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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