Namwon-Style Chueotang: Strained Loach and Perilla Soup

Thaw frozen loach in the refrigerator and use only food-grade cleaned loach. Prepare vegetables and clean utensils.

Bring 500 g loach and 2 L water to a boil, simmer about 30 minutes and check fish reaches at least 63°C.

Cool slightly, press cooked loach through a fine sieve, discard bones and skin, and return the strained flesh to the broth.

Chop 200 g pre-boiled greens, rinse 150 g sprouts, then boil with the broth, 3 tbsp doenjang, 1 tbsp chili flakes, 1 tbsp garlic and 1 tsp ginger.

Simmer for 20–25 minutes to soften greens. Stir in 3 tbsp perilla powder, 1 tbsp soup soy sauce and one chopped green onion, then simmer again.

Check for small bones, adjust salt and serve hot, optionally with one pinch of chopi/sancho powder.