Ttukdak Hyung's Yame Chueotang

A super-simple recipe that achieves the thick, rich flavor of chueotang by blending canned saury with its broth instead of using loach

Ingredients needed 2 servings

Recipe

Cooking tips

  • The broth inside the canned saury is infused with deep savory flavor rather than fishiness, so do not discard it—it must be included in the soup base.
  • The key is to use a high-performance blender to completely puree the saury bones and flesh into a smooth, porridge-like consistency with no gritty texture.
  • The kick that completes the authentic chueotang flavor is sichuan pepper powder (or zepi powder), so it is highly recommended to add it at the final stage.

Recommended for

  • Those who love the rich, heavy broth of chueotang but are intimidated by handling loach at home.
  • Those who want to use a long-stored can of saury from the pantry to make a unique and high-quality dish.
  • Those who want to experience the thick, hearty consistency of a nourishing specialty dish in just 30 minutes of cooking.

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