Ingredients with Measurements:
- 1 lb. of fresh or frozen smelt fish, cleaned and gutted
- 1 cup of kimchi, chopped
- 1 onion, sliced
- 4 garlic cloves, minced
- 1 tbsp. of gochugaru (Korean red pepper flakes)
- 1 tbsp. of gochujang (Korean red pepper paste)
- 6 cups of water
- 2 tbsp. of fish sauce
- 1 tbsp. of soy sauce
- 1 tbsp. of sesame oil
- 1 tbsp. of sugar
- 2 green onions, sliced
- Salt and pepper to taste
Special equipment needed:
- Large pot
- Ladle
- Serving bowls
Step-by-step instructions:
1. In a large pot, add the smelt fish, kimchi, onion, garlic, gochugaru, gochujang, and water. Bring to a boil over high heat.
2. Once boiling, reduce the heat to medium-low and let it simmer for 20 minutes.
3. Add the fish sauce, soy sauce, sesame oil, sugar, green onions, salt, and pepper. Stir well and let it simmer for another 10 minutes.
4. Taste and adjust the seasoning if needed.
5. Serve hot in individual bowls.
Time:
Preparation time: 15 minutes
Cooking time: 30 minutes
Temperature:
Medium-low heat
Serving size:
4-6 servings
Nutritional information:
Calories per serving: 200
Total fat: 9g
Saturated fat: 2g
Cholesterol: 50mg
Sodium: 1000mg
Total carbohydrates: 13g
Dietary fiber: 2g
Sugar: 6g
Protein: 18g
Substitutions for ingredients:
- Smelt fish can be substituted with any small fish such as anchovies or sardines.
- Kimchi can be substituted with any fermented vegetables such as sauerkraut or pickles.
- Gochugaru and gochujang can be substituted with any chili flakes and chili paste.
Variations:
- Add tofu or mushrooms for a vegetarian version.
- Use chicken or beef instead of fish for a meat version.
- Add noodles for a heartier soup.
Tips and tricks:
- Use fresh fish for a better taste.
- Adjust the spiciness to your liking by adding more or less gochugaru and gochujang.
- Let the soup simmer for a longer time for a richer flavor.
Storage instructions:
- Store the leftover soup in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- Reheat the soup in a pot over medium heat until hot.
Presentation ideas:
- Garnish with chopped green onions and sesame seeds.
Garnishes:
- Chopped green onions and sesame seeds.
Pairings:
- Serve with steamed rice and banchan (Korean side dishes).
Suggested side dishes:
- Kimchi fried rice
- Japchae (Korean glass noodles)
- Korean pancake (jeon)
Troubleshooting advice:
- If the soup is too spicy, add more water or broth to dilute it.
- If the soup is too salty, add more water or broth to balance it out.
Food safety advice:
- Make sure to clean and gut the fish properly before cooking.
- Store the leftover soup in the refrigerator within 2 hours of cooking.
Food history:
- Chueo-tang is a traditional Korean fish soup that is commonly eaten during the winter season.
Flavor profiles:
- Spicy, savory, and slightly sour.
Serving suggestions:
- Serve hot as a main dish for lunch or dinner.
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Region: Korean