Korean Namdo-Style Loach Soup
Quick answer
- Total time
- 75 min
- Level
- Hard
- Servings
- 4 servings
- Ingredients
- 9
About this dish
Whole loaches are boiled until the bones soften, ground, and pushed through a sieve, and the resulting broth clings heavily to the spoon.
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Radish greens tossed in doenjang and some perilla powder go in too, and ground sancho pepper is sprinkled on a little at a time just before eating.
Ingredients
Instructions
- 1
Clean 700 g loach well, then boil it in 800 ml of the 2200 ml water for 8 to 10 minutes until the flesh and small bones soften.
Blend it finely with its cooking water, then strain so the soup base stays smooth.
- 2
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.
- 3
Bring the remaining 1400 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.
- 4
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.
- 5
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.
- 6
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.
Official cooking and safety guidance
Public-agency cooking and food safety guidance that applies to this recipe.
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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