Description
A highly nutritious autumn soup made from pond loach. Ground entirely into a paste and boiled with soybean paste and dried radish greens.
Restaurants serving Chueotang (Loach Soup)
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We are researching restaurants that serve this dish.
On this site you can check dictionary details and, later, places to buy or eat related items.
The Recipe section below is a general reference, not a recipe from the listed shops.
Recipe
Ingredients
- Loach
- Doenjang(Korean miso)
- Siraegi(Dried radish greens)
- Chopi(Korean Sichuan pepper)
- Perilla powder
Instructions
- Salt live loaches to purge mud.
- Boil, then blend whole (bones included) into a paste.
- Simmer with miso, dried radish greens.
Learn more Spice, substitutes, tips
Key spices
Chopi(Sichuan pepper)、Perilla powder
Substitutes at Japanese supermarkets
(Irreplaceable)
Pairing
White Rice / Kkakdugi
Trivia
[Difference] Japan eats them whole; Southern Korea 'purees them bones and all', resulting in an exceptionally thick, gritty broth.
Eating tips & etiquette
[Unique Eating] Sprinkle 'Chopi' (Korean numbing pepper) at the table. This completely masks any muddy river scent.
Allergen
Fish, Soy