Chueotang - Korean Spicy Mudfish Soup

Ingredients

• 500g (1.1 lb) mudfish, cleaned and gutted 500g (1.1 lb) mudfish, cleaned and gutted
• 1 onion, sliced 1 onion, sliced
• 4 cloves of garlic, minced 4 cloves of garlic, minced
• 1 thumb-sized ginger, sliced 1 thumb-sized ginger, sliced
• 2 green onions, chopped 2 green onions, chopped
• 1 red chili pepper, sliced 1 red chili pepper, sliced
• 1 tablespoon gochugaru (Korean red pepper flakes) 1 tablespoon gochugaru (Korean red pepper flakes)
• 1 tablespoon gochujang (Korean red pepper paste) 1 tablespoon gochujang (Korean red pepper paste)
• 1 tablespoon soy sauce 1 tablespoon soy sauce
• 1 tablespoon sesame oil 1 tablespoon sesame oil
• 6 cups (1.4 liters) water 6 cups (1.4 liters) water
• Salt, to taste Salt, to taste

Nutrition

• Calories (kcal / KJ): 250 kcal / 1046 KJ
• Fat (total, saturated): 8g, 1.5g
• Carbohydrates (total, sugars): 10g, 3g
• Protein: 35g
• Fiber: 2g
• Salt: 2g

Preparation

1. 1.
   In a large pot, bring water to a boil.
2. 2.
   Add the mudfish, onion, garlic, ginger, green onions, and red chili pepper to the pot.
3. 3.
   Reduce the heat to medium-low and simmer for 20 minutes.
4. 4.
   Remove the mudfish from the pot and carefully debone it, discarding the bones and skin.
5. 5.
   Return the deboned mudfish to the pot.
6. 6.
   Stir in gochugaru, gochujang, soy sauce, and sesame oil.
7. 7.
   Simmer for an additional 10 minutes.
8. 8.
   Season with salt to taste.
9. 9.
   Serve hot with steamed rice.

Treat your ingredients with care...

• Mudfish — Make sure to clean and gut the mudfish thoroughly before using it in the recipe to remove any impurities and ensure a clean taste.

Tips & Tricks

• If you prefer a milder spice level, reduce the amount of gochugaru and gochujang according to your taste.
• Adding a squeeze of fresh lime juice before serving can enhance the flavors of the soup.
• For a heartier meal, add additional vegetables such as mushrooms or spinach.

Serving advice

Serve the Chueotang hot in individual bowls, accompanied by a bowl of steamed rice. Garnish with additional chopped green onions and red chili pepper slices for added freshness and color.

Presentation advice

Present the Chueotang in a traditional Korean soup bowl, showcasing the vibrant red color of the broth. Place a few pieces of deboned mudfish on top and sprinkle with chopped green onions for an appealing presentation.