Chueotang (Mudfish Soup)
Ingredients
- 1.5 LMineral water
- 300 gChinese cabbage (blanched and chopped)
- 100 gKorean radish (thinly sliced)
- 3 tbspdoenjang
- 2 tbspgochugaru
- 4 pcGarlic (minced)
- 3 pcSpring onion, sauté/poêlé sans matière grasse (sliced)
- 10 pcperilla (chiffonade)
- 1 tbspKorean soy sauce
- 1 pinchBlack pepper ground
- 500 gMudfish (Loach) (cleaned and rinsed)
- 3 tbspperilla oil
- 1 pcFresh ginger (peeled and sliced)
Method
A thick, brown soup where ground fish provides a velvety texture. The earthy taste of fermented soy balances with chili heat and the unique fragrance of perilla.
- 1
Place the mudfish and fresh ginger in 1.5 L of cold mineral water. Bring to a boil then simmer over medium heat until the flesh completely detaches from the bones. The broth should become cloudy.
- 2
Pass the fish through a chinois or fine sieve, pressing firmly to extract all the flesh. Discard the bones and ginger pieces, and collect the fish puree and broth.
- 3
Blanch the napa cabbage and Korean radish cut into thin slices in boiling water. Squeeze them to remove excess water. Mix them with doenjang, gochugaru, minced garlic, and Korean soy sauce.
- 4
Pour the seasoned vegetables into the fish broth. Add the perilla powder, sliced green onions, and perilla leaves. Simmer until the vegetables are tender, the sauce coats the spoon, and the flavors are well-blended. Finish with a pinch of black pepper.
Frequently asked questions
How do you get this dish right?
- If you dislike the rustic texture, blend the broth after removing the bones for a perfectly smooth soup.
- Adding a bit of perilla powder at the end of cooking is the secret to creaminess.
How long does this dish keep?
Keeps for 3 days in the fridge. Flavors develop even more the next day.
