Authentic Gyeongsangdo-Style Chueotang: A Hearty Autumn Health Food Rich in Calcium
Recipe for Chueotang (Loach Soup): The Ultimate Autumn Health Food to Boost Immunity and Revitalize Energy
This is a rich and savory Gyeongsangdo-style chueotang made by grinding loaches, a powerhouse of calcium, bones and all. It’s not only great for preventing colds during the changing seasons but also offers numerous benefits, including osteoporosis prevention, reduction of cancer cells, stamina enhancement, improved blood circulation, vision recovery, and anti-aging effects. This revitalizing autumn delicacy, packed with protein and minerals, will breathe new life into your weary body. Give your family the gift of health with this exceptional nourishing soup.
Main Ingredients- 500g fresh loaches
- 150g boiled fiddlehead ferns
- 100g taro stems
- 2 green onions
- 8 Cheongyang peppers (spicy Korean chili peppers)
- 50g boiled and frozen perilla leaves (or substitute with sesame leaves if unavailable)
- A pinch of sansho pepper powder (to taste)
Seasoning for Fiddlehead Ferns and Taro Stems- 2 Tbsp gochugaru (Korean chili flakes)
- 2 Tbsp guk-ganjang (soup soy sauce)
- 0.5 Tbsp minced garlic
For Boiling the Loaches- 1 Tbsp rice wine (or mirin)
- 0.5 Tbsp doenjang (fermented soybean paste)
Chueotang Seasoning- 3 Tbsp guk-ganjang (soup soy sauce)
- 2 Tbsp fish sauce (anchovy)
- 1 Tbsp minced garlic
- 2 Tbsp rice wine (or mirin)
- Salt (to adjust taste)
- A pinch of black pepper
- 2 Tbsp gochugaru (Korean chili flakes)
- 2 Tbsp guk-ganjang (soup soy sauce)
- 0.5 Tbsp minced garlic
For Boiling the Loaches- 1 Tbsp rice wine (or mirin)
- 0.5 Tbsp doenjang (fermented soybean paste)
Chueotang Seasoning- 3 Tbsp guk-ganjang (soup soy sauce)
- 2 Tbsp fish sauce (anchovy)
- 1 Tbsp minced garlic
- 2 Tbsp rice wine (or mirin)
- Salt (to adjust taste)
- A pinch of black pepper
- 3 Tbsp guk-ganjang (soup soy sauce)
- 2 Tbsp fish sauce (anchovy)
- 1 Tbsp minced garlic
- 2 Tbsp rice wine (or mirin)
- Salt (to adjust taste)
- A pinch of black pepper
Cooking Instructions
Step 1
Prepare all ingredients. Thoroughly wash and trim the fresh loaches, rehydrated fiddlehead ferns and taro stems, various vegetables, and seasonings.
Step 2
Roughly chop the prepared fiddlehead ferns and taro stems into bite-sized pieces, slightly larger than usual. Chopping them too small might cause them to break down during cooking, so aim for a substantial size.
Step 3
In a bowl, combine the chopped fiddlehead ferns and taro stems. Add 2 Tbsp of gochugaru, 2 Tbsp of guk-ganjang, and 0.5 Tbsp of minced garlic. Gently mix and massage the ingredients to lightly season them. This pre-seasoning step helps the flavors penetrate the vegetables, resulting in a deeper taste.
Step 4
Finely chop the boiled and frozen perilla leaves into small pieces (about 2-3 cuts). If perilla leaves are unavailable, sesame leaves can be used as a substitute. Finely slice the Cheongyang peppers and diagonally slice the green onions.
Step 5
When purchasing the loaches, ask the fishmonger to place them in a long onion net. This makes them easier to transport and significantly simplifies the process of purging and cleaning them. Always handle live loaches with care and caution.
Step 6
Securely tie the opening of the onion net containing the loaches. Add a handful of coarse salt and let it sit for about 30 minutes. This allows the loaches to purge and naturally die from stress. Once the loaches are deceased, hold the onion net and vigorously rub them under running water or in rice water. A sticky foam will appear; continue rubbing and rinsing repeatedly until the foam subsides. This process thoroughly cleans the loaches, removing their sliminess and ensuring a clean flavor for the soup. This step is crucial for the soup’s refined taste.
Step 7
Pour enough water into a deep pot to fully submerge the cleaned loaches. Ensure the water level is generous, considering that the loaches will shrink slightly as they cook.
Step 8
To eliminate any gamey odor while boiling the loaches, add 1 Tbsp of rice wine (or mirin) and 0.5 Tbsp of doenjang. Cover the pot, bring to a boil over high heat, then reduce to medium-low heat and simmer for at least 30 to 40 minutes. It’s important to cook the loaches thoroughly until their bones become tender.
Step 9
Once the loaches are thoroughly cooked, skim off any foam that rises to the surface. Transfer the cooked loaches to a blender, add a little water to facilitate blending, and process until smooth. Strain the blended mixture through a fine-mesh sieve, pressing down with a spoon to extract as much liquid as possible. Straining again ensures that no bones or skins remain, contributing to a velvety smooth texture.
Step 10
In a clean pot, place the finely strained loach paste. Pour in the rice water that was set aside earlier. The rice water adds a subtle creaminess and a savory depth to the broth.
Step 11
Add the pre-seasoned fiddlehead ferns and taro stems to the pot. Bring to a gentle simmer over medium heat and cook for another 10 to 20 minutes, allowing the ingredients to meld with the broth.
Step 12
Season the soup with 3 Tbsp of guk-ganjang, 2 Tbsp of fish sauce, 1 Tbsp of minced garlic, and 2 Tbsp of rice wine. Avoid over-salting initially; adjust the taste with salt at the end according to your preference. The fish sauce adds a wonderful umami depth.
Step 13
Finally, add the prepared perilla leaves, sliced Cheongyang peppers, and green onions. Bring to a brief boil, just until the ingredients are cooked. Avoid boiling for too long, as this can diminish their fragrance. Sprinkle a little black pepper just before turning off the heat to enhance the aroma, and your chueotang is complete!
Step 14
Even without many added ingredients, the soup boasts a wonderfully thick and rich flavor thanks to the inherent depth and nuttiness of the loaches. This delicious chueotang is so satisfying, it will make you want to finish a whole bowl of rice with it.
Step 15
Loaches are often called the ‘King of Calcium’ due to their rich calcium content, making them excellent for bone health. They also offer various benefits, including osteoporosis prevention, inhibition of cancer cell growth, stamina enhancement, improvement of high blood pressure, promotion of blood circulation, vision protection, and anti-aging effects. Their abundance of protein and minerals makes them a nourishing superfood that effectively revitalizes a tired body.
