에 대해 Chueotang
Loach soup — traditional autumn tonic
How to Make Chueotang (Traditional & Healthy Version)
Chueotang, or 추어탕, is a beloved Korean loach fish soup that has nourished communities for generations. Originating from the southern regions of Korea, this earthy and robust soup is made by simmering pond loach (미꾸라지, mikkuraji) with an array of local vegetables and Korean seasonings. The dish is celebrated for its restorative properties and is often enjoyed during the cooler months for its warming qualities. The taste of Chueotang is uniquely savory, with deep flavors developed from the combination of loach fish, doenjang (Korean soybean paste), gochugaru (Korean chili flakes), and perilla seed powder. Traditionally, it is served with a variety of banchan (side dishes), including fermented kimchi, which provides a balanced and complete meal. Chueotang is considered a hearty, protein-rich comfort food in Korean cuisine, making it a wonderful choice for those seeking both authentic flavor and nutritional benefits. This healthy version of Chueotang is ideal for calorie-conscious eaters. The recipe uses minimal oil and leans on fiber-rich vegetables, maintaining the soup’s authentic taste while making it suitable for modern dietary needs. If you’re looking to explore the depth of traditional Korean soups, Chueotang offers a satisfying, nutritious, and culturally immersive experience.
재료(1 medium bowl (typical Korean soup portion) 기준)
- 200g Fresh loach fish (mikkuraji) (미꾸라지, cleaned)
- 1 cup Korean radish (무, julienned)
- 1 cup Napa cabbage (배추, chopped)
- 1/2 cup Bean sprouts (숙주나물, rinsed)
- 3 cloves Garlic (minced)
- 1 tbsp Doenjang (soybean paste) (된장)
- 1 tbsp Gochugaru (Korean chili flakes) (고추가루, adjust to taste)
- 2 tbsp Perilla seed powder (들깨가루)
- 1 piece (5cm) Dried kelp (다시마, for broth)
- 2 stalks Green onion (sliced thinly)
- to taste Salt
- 4 cups Water
조리 방법
- 1
Prepare the broth by adding water and dried kelp to a pot. Bring to a gentle boil, then remove the kelp after 5 minutes.
7 minutes
Removing kelp early prevents a bitter taste.
- 2
Add cleaned loach fish to the pot and boil until the flesh is soft. Remove fish, debone if desired, and return flesh to the pot.
5 minutes
Deboning ensures a smoother soup texture.
- 3
Stir in doenjang and gochugaru, dissolving thoroughly into the broth.
2 minutes
Mix soybean paste in a small bowl with hot broth first for even distribution.
- 4
Add radish, napa cabbage, and bean sprouts. Simmer until vegetables are tender.
5 minutes
Slice vegetables thinly for quicker cooking.
이 음식이 건강한 이유
This Chueotang recipe is a healthy choice due to its lean protein content, abundance of antioxidants from vegetables, and heart-healthy fats from perilla seeds. Minimal oil is used, and the fermentation in doenjang supports digestive health. Its high fiber and low calorie density make it ideal for weight management while delivering authentic Korean flavor.
Chueotang is loaded with high-quality protein from loach fish, while vegetables like radish, napa cabbage, and bean sprouts offer dietary fiber, vitamins, and minerals such as vitamin C, iron, and calcium. The addition of perilla seed powder boosts omega-3 fatty acids, and the use of fermented soybean paste (doenjang) provides gut-friendly probiotics. This soup is naturally low in fats and carbohydrates, making it suitable for most balanced diets.
팁
- 💡Soak loach fish in clean water for 2 hours to remove mud flavor.
- 💡Add perilla seed powder at the end to keep aroma fresh.
- 💡Balance flavors by adjusting doenjang and gochugaru to taste.
보관 및 제공
Store leftover soup in an airtight container in the refrigerator for up to 2 days. Reheat gently, adding a splash of water if needed to adjust consistency. Best consumed fresh.
가장 잘 어울리는 때: Breakfast or Lunch
영양 성분
| 영양소 | 100g당 |
|---|---|
| 에너지 | 75.0 kcal |
| 단백질 | 8.0 g |
| 탄수화물 | 5.0 g |
| 총 지방 | 3.0 g |
| 식이섬유 | 1.0 g |
