Korean
Korean - Soups and Stews
Chueotang
Chef's Menu Description
A wholesome, deeply comforting soup crafted from slow-simmered stock, aromatic garden vegetables, and fresh herbs, served with crusty bread.
Ingredients
- • 400g fresh loach, ground (or 300g ground loach flesh)
- • 6 cups water
- • 2 tbsp doenjang and 1 tbsp cheonggukjang
- • 2 tbsp gochugaru
- • 3 cloves garlic, minced
- • 1 tbsp ground perilla seeds (deulkkae)
- • 100g mung bean sprouts and 100g napa cabbage, chopped
- • 2 spring onions, sliced
Preparation Steps
1
Phase 1
Simmer the whole loach in water for 10 minutes, then grind them coarsely in a food processor with some of the cooking liquid.
2
Phase 2
Return the ground loach to the pot with the water, doenjang, cheonggukjang, gochugaru, and garlic.
3
Phase 3
Simmer 20 minutes over medium-low heat, skimming foam, until the broth is rich and slightly nutty.
4
Phase 4
Add the mung bean sprouts, cabbage, and ground perilla seeds and simmer 10 minutes more.
5
Phase 5
Finish with spring onions and serve hot with rice.