Eating mudfish soup would be sound weird for the western. But in Korea, people enjoy this kind food for recovering their health when the season changing.
These fishes looks like the mixing snail or fish. We can find them from rice field or paddy area. We can cook as single fish to fried but usually make as soup with tons of mudfishes.
We call Mudfish soup in Korean " Chueotang "
Chueotang tastes different depending on the method of preparation. Seoul-style chueotang is made with a beef bone broth and flavoured with red chili pepper powder and gochujang (chili pepper paste). Whole loach are added along with a variety of ingredients, such as fried bean curd, tofu, and mushrooms. On the other hand, Namwon chueotang is flavoured with doenjang (soybean paste) instead of gochujang, so it tastes savory and rich. The dojo loach is first boiled and then ground up before it is added to the soup along with siraegi (dried radish greens). Unlike Seoul-style chueotang, the soup is not made with whole loach, so it is more appealing to people who try it for the first time. What gives Namwon its special flavour is the deulkkae powder and jaenpi powder. In order to remove the strong smell of the dojo loach, it’s advisable to add nutty deulkkae powder and strong-tasting jaenpi powder. Because of its unique strong smell, some people do not like to add jaenpi powder, but if you really want to enjoy Namwon chueotang properly, this magic powder is indispensable.
Wanna see how they enjoy??
look at the video ~
Hi, It is good to found this article here, it is very well described.
답글삭제I am Simon from Myanmar. We are looking for buyer in Korea for Mudfish, we would like to export to Korea. Would you please advice me any fish-trading email address or website in Korea please.
Thank you!
Regards
Simon