Ingredients

• 600 g loach
• 2 tablespoons coarse salt
• 4 tablespoons sesame oil
• 10 cups water (2.5 L)
• 200 g boiled ugwuje (radish greens)
• 90 g boiled bean sprouts
• 100 g chives
• 2 Cheongyang chili peppers
• salt, to taste
• 2 tablespoons doenjang (soybean paste)
• 1/3 cup soup soy sauce
• 1 teaspoon minced garlic
• 1 teaspoon minced ginger
• perilla powder, for serving
• sancho powder (chopi powder), for serving

Instructions

1. Sprinkle coarse salt on the live loach, cover, let sit for about 5 minutes, then scrub-wash it in a sieve until foamy.
2. Drain the boiled ugwuje and bean sprouts and cut them into 5 cm lengths.
3. Cut the chives into 5 cm lengths and slice the Cheongyang chili peppers into thin rounds.
4. Mix the doenjang with the remaining seasoning ingredients to make the seasoning mixture.
5. Heat sesame oil in a pot over high heat and stir-fry the loach. Add the water and simmer over medium heat for about 40 minutes. Let cool, blend finely, and strain through a coarse sieve.
6. Toss the prepared ugwuje and bean sprouts with the seasoning mixture and place them in the pot. Add the strained loach and simmer over medium heat for about 30 minutes.
7. Add the chives and Cheongyang chili peppers, then season with salt.
8. Serve in bowls with perilla powder and sancho powder on the side.