Rich and Savory Chueotang (Loach Soup) for Autumn
How to Make Homemade Chueotang with Fresh Loach | The Ultimate Autumn Tonic Recipe | From Loach Preparation to Finished Chueotang
I’ve prepared a hearty Chueotang, a perfect autumnal tonic to restore vitality, using fresh chives freshly harvested from my garden. The live loaches, bought fresh from the market, were first purged with salt and then scrubbed vigorously with rubber gloves to ensure they were thoroughly cleaned. After simmering the loaches until tender with plenty of sesame oil, I blended them into a smooth paste to create a rich and flavorful Chueotang base. This was further enhanced with tender blanched Napa cabbage, aromatic chives, crisp green onions, and the fragrant scent of perilla leaves. Finally, seasoned with your choice of minced chili peppers and Sichuan pepper powder, this dish becomes an ultimate autumn delicacy, preparing you to face the chilly winter. This recipe includes detailed steps and tips, making it easy for anyone to follow.
Chueotang Ingredients- 1kg loach
- 1 cup coarse salt (for purging)
- 2 Tbsp sesame oil
- 4 cups water (for simmering loach)
- 15 cups water (for broth)
- 4 Tbsp doenjang (soybean paste)
- 3 Tbsp gochugaru (red chili powder)
- 1 head Napa cabbage (blanched and prepared, about 3 handfuls)
- 4 handfuls chives
- 2 green onions
- A little soup soy sauce (for seasoning)
- 3 Tbsp minced garlic
- 1 handful perilla leaves (or edible shiso)
- Cheongyang chili peppers (to taste, minced)
- Sichuan pepper powder (to taste)
- Red chili peppers (to taste, minced)
Cooking Instructions
Step 1
Prepare 1kg of fresh loaches. Place the live loaches in a pot and add 1 cup of coarse salt. Cover the pot and gently shake it to distribute the salt evenly among the loaches. Let them sit until their movement subsides as they purge in the saltwater.
Step 2
Wearing rubber gloves, vigorously scrub the purged loaches to wash them thoroughly. This process removes impurities and slime, eliminating any fishy odor. Rinse under running water while in a colander. Then, add a small amount of water to the pot and continue scrubbing with rubber gloves, repeating until no more white foam appears. Finally, rinse thoroughly under running water 2-3 times.
Step 3
Place the cleaned loaches in a colander to drain as much water as possible.
Step 4
Transfer the drained loaches to a pot and drizzle with 2 Tbsp of sesame oil.
Step 5
Add 4 cups of water to the pot for simmering the loaches.
Step 6
Bring to a boil over high heat. Once the water is rapidly boiling, reduce the heat to medium, cover the pot with a lid, and simmer the loaches until they are thoroughly cooked.
Step 7
Simmer until the loaches are very soft, easily mashing when pressed with a spoon. Transfer the simmered loaches and their broth to a blender and blend until very smooth. If the mixture is too thick to blend, gradually add a little water. (Be cautious when using the blender.)
Step 8
It’s crucial to blend the loaches as smoothly as possible to ensure no bones are detectable. While traditionally the flesh was strained, blending achieves a richer, smoother Chueotang. It also significantly reduces cooking time and effort. Pour the blended loaches into the pot where they were simmered. Add 3 cups of water to the blender, swirl to rinse out any remaining loach, and pour this into the pot as well.
Step 9
Trim the root ends of the Napa cabbage and the very tips of the leaves. Remove any yellowed leaves. Separate the outer leaves. For smaller inner leaves that are attached, cut them lengthwise in half. (Using young, tender Napa cabbage with thin stems is recommended.)
Step 10
Wash the prepared Napa cabbage under running water, then place it in a colander to drain.
Step 11
Pour 15 cups of water into a large pot for the broth and bring it to a rolling boil. Once boiling, add 1 Tbsp of salt. When adding the blanched Napa cabbage, add enough to submerge in the boiling water. Start by placing the stems into the water.
Step 12
Press down to ensure the Napa cabbage is fully submerged in the boiling water, then flip it over to ensure even cooking.
Step 13
Remove the blanched Napa cabbage and let it cool completely in cold running water. Rinse it under running water to remove any residual cooking liquid. Blanch and rinse the remaining Napa cabbage in the same manner.
Step 14
Squeeze out the water from the blanched Napa cabbage using a colander. You should have about 3 handfuls. (Blanching the cabbage while simmering the loach is an efficient use of time.)
Step 15
Cut the prepared and washed chives into lengths of about 5-6 cm. You should have about 4 handfuls of cut chives.
Step 16
Prepare the 2 green onions by separating the white and green parts. Cut the green parts into large pieces, about 3-4 cm long.
Step 17
Cut the white parts of the green onions into lengths of 3-4 cm. (If you prefer smaller pieces, you can cut them in half lengthwise again.)
Step 18
Add the remaining 12 cups of water for the broth to the pot containing the blended loaches and bring to a boil.
Step 19
Once the broth is boiling, stir in 3 Tbsp of gochugaru and 4 Tbsp of doenjang. Ensure the doenjang dissolves completely without clumping.
Step 20
Add the blanched and squeezed Napa cabbage (about 3 handfuls) and continue to simmer.
Step 21
When the broth returns to a boil, add the prepared chives. Avoid overcooking the chives to maintain their crisp texture.
Step 22
Add the white parts of the green onions and 3 Tbsp of minced garlic, and continue to simmer. Taste the broth and adjust seasoning with soup soy sauce if needed. (Fish sauce can also be used.)
Step 23
Finally, add the green parts of the green onions and simmer for another moment.
Step 24
Add the fragrant perilla leaves (or edible shiso), chopped, and simmer briefly. (If perilla leaves are unavailable, you can substitute with thinly sliced edible shiso or even Napa cabbage leaves.) A generous pot of Chueotang is now complete. Once cooled, you can portion and freeze it for later consumption.
Step 25
Ladle the hot Chueotang into bowls. Garnish with minced red chili peppers, Cheongyang chili peppers, and Sichuan pepper powder according to your preference. Enjoy this ultimate tonic that will revitalize your appetite and energy for the winter season.
