I bought 1kg of loach from the market. They don't give me salt because it's expensive these days. These days, a loach seller brings it from a fish farm and says you don't have to go to the aquarium and freeze it in the freezer without salt and wash it. Please open it for about two hours.

I paid it in an hour and it was half frozen, so I had a hard time when I washed it with salt and flour. I'll have to freeze it for more than two hours.

Put 1/2 cup of thick salt in a frozen loach for 2 hours and wash it quickly.
Wash several times over and over until there is no slippage.

Add 1/2 cup of flour and knead the loach after washing it with salt.

I wear a special rubber glove and rub it with my hands to wash it.
Wash until smooth and smooth.

Someone said that the essence from loach is a good ingredient and washed it only once or twice in running water, but I washed it clean until the sticky essence disappeared.

Put the cleanly washed loach in a pressure cooker and pour 500ml of water to cover the loach. Boil in a pot or a regular pot for at least 40 minutes, but boil in a pressure cooker for a short period of time

Please add 2 tablespoons of soybean paste.

Add 1/2 apple and 1/2 cup soju that was washed cleanly. The person who worked at the restaurant said that if you put apples in it, it will remove the smell of dirt. Shake further and let stand for 10 minutes, then turn off the heat and cool completely

It's well-boiled. The apple skin remained tough, so I took it out.

When I apply loach flesh, I put it down on the red plastic. It's easier to lose weight than stainless steel. There's a hole in one side, but I can't throw it away and sew it with thread^^

While adding more water, put on special gloves, rub, filter the flesh, and remove the bones to make a thick soup.

It was boiled in a pressure rice cooker, so the bones were softened. But the thick bones came out a little, so I filtered them out.

A thick soup is made. I think I put in about 4 liters of water, including the one I put in when I boiled.

Defrost the boiled and frozen cabbage cabbage and taro stand and squeeze the water out. You can boil and add cabbage, radish, dried radish greens, sweet cabbage, frozen cabbage, and bracken for chueotang

Add the seasoning to the boiled cabbage and taro stand and mix them until the seasoning is evenly soaked.

Cut 5 green onions sideways. It's a thick green onion, so I cut it in half

There are leeks left after the fresh kimchi, so cut them into 4-5cm long pieces

Chop up 5 cheongyang peppers

Boil loach and boil filtered water

When the water boils, add the seasoned vegetables. Remove the foam that floats.

Add the chopped green onions and boil it.

Add sliced cheongyang peppers. When you eat minced cheongyang peppers and garlic, you can also put them in separately

Add 1 tablespoon of Zephyr powder. You can add more depending on your preference. Even if you add too much, the spicy taste is strong, so taste it and add it in moderation.

Lastly, add chives. Chives can be eaten raw, so you can turn off the heat and put them in the grout.

There is a lot of work to boil chueotang once, so boil it a lot, cool it down, put it in a plastic bag, and put it in a flat rectangular container.

Put the lid on like this.

If you freeze it in the freezer for about 2 hours, it freezes well in a square shape.

Freeze the plastic bag. Then the storage is clean and it's perfect for two people.

Chueotang is complete.