Place loach in a large pot and cover with a pinch of salt.
And then the loach inside comes out.
In about 20 minutes, you lose strength and die of salt.

If you open the lid after 20 minutes, it's already dead.
Now, add 1 tablespoon of salt and wash it.

Add 1 cup of flour and wash it again.

Pour 1 tablespoon of soybean paste, 1 tablespoon of minced garlic, a little bit of minced ginger and 500ml of water into a cleanly washed loach and boil it.

Boil it for 20 minutes.

Put the prepared Ugeogi (eolgal), oyster mushroom, one tablespoon of minced garlic, one tablespoon of soybean paste, one tablespoon of red pepper paste, three tablespoon of soy sauce, and two tablespoon of red pepper powder in a bowl and mix them well.

After boiling for 20 minutes, separate the flesh from the thorn by grinding the loach in a blender or putting it in a basket and pouring the water that was boiled.
If you don't have enough water, pour about 500ml more and apply it.

Just apply it roughly like this.
It takes a long time and my hands hurt.

Pour the flaked flesh and water into the pot and add the seasoned cabbage seasoning.

Add a little more minced ginger and boil it.

Remove bubbles from boiling.

Boil it for about 10 minutes and then..
Add 4 tablespoons of perilla powder and boil it together..

Boil it on medium heat for about 20 minutes
I'll season it with tea and add a piece of green onion.

Then, add a little bit of Sancho powder.
Add perilla leaves, turn off the heat, and stir it. It's done.

Chueotang is complete.

You can boil sujebi and noodles to be accompanied by chueotang, boil them a little so that the liver cuts, and put them in an earthen pot and eat them.