Chuothang is a Korean expression of loach soup.

Loach contains essential amino acids, including methionine, arginine and praline, an unsaturated fatty acid, vitamin A, vitamin B2 and varieties of minerals such as calcium.

So, from olden times, the Korean people used the fish a lot for diet.

Loach dishes are effective in restoration of the liver function, and in treatment of tuberculosis, diabetes and impotence.

The soup is the one boiled with other foodstuffs, and the method of cooking the soup is different in provinces.

To make the soup, put living loaches into two- or three-percent salt water to remove the smell of slime from the fish. Then take them out of the water and spray salt over them to make their surfaces inviscid to some extent. Now clean them and cut them into slices of a certain size. Put sliced ginger and onion into weak salt water and boil it before putting the loach slices in it. When the slices are done, put slightly-roasted beef in it and boil it. Then boil it again with soybean or red pepper paste, and crown daisy and parsley put in it. And put chopped bean curd in it and boil it once more. When the chops of bean curd float, season the soup with salt and put sliced red pepper and onion, smashed garlic, pepper and ginger juice in it. The soup tastes good when it is cooked in the juice of soybean or red pepper paste.

Another method of making the soup is to put cleaned living loaches into hot juice of uncurdled bean curd to have them die in it. Then wrap the uncurdled bean curd in a cloth so that it turns into bean curd, cut it into slices of a certain proper size and put them into the juice of bean paste to make the soup.

Cooking the soup is quite easy, and it is as good as a tonic for all people from children to the elderly.

(Uriminzokkiri - February 19, 2021)

* chu=autumn loach, o=fish, thang=soup -kr

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