Stamina-Boosting Summer Dish: Chueotang (Loach Soup)

The deliciousness of "Chueotang (Loach Soup)" is truly wonderful, beyond what words can fully express. This fish soup offers a perfect blend of deep richness and abundant umami that spreads throughout your mouth. From the very first spoonful, the rich soup embraces your heart with a comforting warmth.

The rich aroma woven by fresh seafood awakens the appetite and doubles the joy of the meal. The soup, simmered with plenty of vegetables, will warm your body, provide nourishment, and inject vitality.

Its deliciousness is the result of careful simmering over time. The umami of the fish harmonizes with the sweetness of the vegetables, delighting the tongue with its unique flavor. This bowl of "Chueotang (Loach Soup)" will be more than just a meal; it will be a moment of bliss that satisfies both body and soul.

In college, I lived alone. When I served this to friends who came to visit, everyone was knocked out by the taste. It's a dish with such fond memories.

1. The main ingredients are loach and outer cabbage leaves. The seasonings are miso, gochujang, chili powder, grated garlic, grated ginger, soy sauce, a pinch of salt. Green chilies, red chilies, and ground sesame seeds are toppings for the finished soup.



2. First, wash the loach well with coarse salt (a handful). After boiling thoroughly in plenty of hot water, blend it in a blender (it's also fine to keep it whole without blending). Add ugeoji (outer cabbage leaves) and the loach to water mixed with miso and gochujang, then bring to a boil. Add garlic, ginger, and other seasonings, then...



3. Chueotang (loach soup) is complete. Add chili peppers and perilla powder to your liking. Mix well, and a wonderful aroma will waft up.