Korean Loach Soup
1.
Prepare a plastic bag, or a large basin, put the loach in, sprinkle three spoons of salt to let the loach spit sand to remove the smell of soil, let it sit for 30 minutes, let the loach all die
2.
Pick off the cabbage piece by piece, wash it with water and set aside.
3.
Wash the chili, ginger, and green onions, mince and set aside
4.
Koreans don’t open the mouth, I still like to open the mouth, remove the head and internal organs, etc., and clean them all.
5.
Take the soup pot, put the loach and ginger slices, pour 4 cups of water, heat the water with cold water, remove the foam with a spoon, turn to low heat and simmer for 25 to 30 minutes
6.
Cook until it's cooked through, let cool and set aside
7.
Put the cooked loach and soup into the food processor
8.
Press the stir button to stir until the bones become thin and soft
9.
Pour pork bone or chicken bone stock into the soup pot, then add the prepared cabbage, bring to a boil on high heat, and then put the beaten loach soup into the soup to boil
10.
Take the casserole and transfer the boiled loach soup into the casserole. Add pepper powder, black pepper powder, minced ginger, minced garlic, and minced green onions. Boil for a while, then add the red pepper and green chili to the table. Up
Tips:
There is no pepper powder in Korea. They use mountain pepper powder. The shape of the pepper is very similar to the pepper, but it’s not as numb. I can’t find the pepper powder here, so I have to use the pepper powder instead. Put a little more, the taste is still very good, friends who like to eat spicy, it is also good to change the ordinary red pepper to millet pepper, it will make you sweat profusely.
