Chueotang (Mudfish Soup)

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.

• Prep time: 40 min
• Cook time: 90 min
• Difficulty: Medium
• Calories: 338
• Protein: 29 g
• Carbs: 13 g
• Fat: 17 g

Ingredients

• 1.5 L Mineral water
• 300 g Chinese cabbage ( blanched and chopped )
• 100 g Korean radish ( thinly sliced )
• 3 tbsp doenjang
• 2 tbsp gochugaru
• 4 piece Garlic ( minced )
• 3 piece Spring onion, sauté/poêlé sans matière grasse ( sliced )
• 10 piece perilla ( chiffonade )
• 1 tbsp Korean soy sauce
• 1 pinch Black pepper ground
• 500 g Mudfish (Loach) ( cleaned and rinsed )
• 3 tbsp perilla oil
• 1 piece Fresh ginger ( peeled and sliced )

Instructions

1. Cooking the fish

   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. Filtering and extraction

   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. Vegetable preparation

   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. Final simmering

   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.

Chef's tips

• 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.

Storage

Keeps for 3 days in the fridge. Flavors develop even more the next day.