Chueotang

Ingredients

Fresh cilantro

1/4 cup, chopped

Green onions

2, chopped

Water

8 cups

Salt

1 teaspoon, or to taste

Fish sauce

1 tablespoon

Soy sauce

2 tablespoons

Red chili pepper flakes

1 teaspoon

Green chili peppers

2, chopped

Onion

1, chopped

Garlic

3 cloves, minced

Ginger

1 inch piece, minced

Mudfish

1.5 pounds, cleaned and gutted

Instructions

1. In a large pot, combine the mudfish, ginger, garlic, onion, green chili peppers, red chili pepper flakes, soy sauce, fish sauce, salt, and water. Stir everything together to ensure the ingredients are well distributed.
2. Place the pot over medium-high heat and bring the mixture to a boil. Once boiling, reduce the heat to low and let it simmer for about 30 minutes. The mudfish should be thoroughly cooked and tender at this point.
3. Carefully remove the mudfish from the pot and set it aside to cool. Once it is safe to handle, debone the fish and flake the meat. Set the flaked fish meat aside for later.
4. Use a blender or immersion blender to blend the soup until it achieves a smooth consistency. Be cautious when blending hot liquids - it's advisable to slightly cool the soup before this step.
5. Return the flaked fish meat to the pot and stir it into the soup. Let the soup simmer for an additional 10 minutes, allowing the flavors to meld together.
6. Serve the chueotang piping hot. Garnish each serving with a sprinkling of chopped green onions and cilantro. Enjoy this flavorful Korean tradition in every spoonful.