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Chueotang (추어탕) – Spicy Fish Soup, Catfish Instead of Loach
More recipes: Korean Recipes · Asian Soups · All Asian Recipes
Chueotang (추어탕) – Spicy Fish Soup, Catfish Instead of Loach
Laura Chen
4
30 minutes
60 minutes
250
Korean
Soup
Chueotang is a Korean soup of mashed catfish, daikon, and mung bean sprouts. Gochugaru and doenjang give it a strong heat and an earthy base note. In Korea, people like to eat it in the cold season.
Ingredients
- 1 kg catfish, cleaned and cut into pieces
- 2 liters water
- 200 g sookju namul (mung bean sprouts)
- 100 g gochugaru (Korean chili powder)
- 1 daikon radish, thinly sliced
- 4 scallions, cut into pieces
- 100 ml soy sauce
- 2 tbsp doenjang (Korean soybean paste)
- 1 tbsp garlic, chopped
- 1 tbsp ginger, grated
- 2 tbsp sesame oil
- Salt to taste
- Fresh cilantro, for garnish
Instructions
- Bring the water to a boil in a large pot and add the catfish pieces.
- Cook over medium heat for 30 minutes, then take the fish out and let it cool.
- Mash the fish finely with your hands or a fork.
- Return the fish to the pot and add the gochugaru, daikon, soy sauce, doenjang, garlic, and ginger.
- Simmer the soup over low heat for 1 hour.
- Add the mung bean sprouts and scallions and cook for another 10 minutes.
- Season with sesame oil and salt.
- Ladle the soup into bowls and garnish with fresh cilantro.
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More recipes: Korean Recipes · Asian Soups · All Asian Recipes