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MSGID: 35111.fidonet_cooking@1:105/500 2d88eddb
PID: Synchronet 3.20d-Win32 master/500ef7050 Mar 03 2025 MSC 1942
TID: SBBSecho 3.23-Win32 master/500ef7050 Mar 03 2025 MSC 1942
BBSID: FQBBS
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NOTE: SlyEdit 1.89e (2025-02-09) (ICE style)
MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Chuotang (Denjang Soup With Ground Fish)
 Categories: Korean, Seafood, Stews
      Yield: 1 Batch
 
    500 g  Eel (1 lb)
      3 tb Denjang
    200 g  Cabbage (7 oz)
    100 g  Sprouts (3 oz)
     50 g  Chives (2 oz)
      1 sm Chilli
      1 lg Spring onion
 
  You first need to remove the muddy smell of fish, prior to 2 hours of
  cooking, put live fish inside the container with salt and put the lid
  on. It will make fish to spit the mud in them.
  
  Prepare stock. Fish or vegetable stock is desired.
  
  Put the fish in blender and grind until smooth, you can leave it
  coarse for texture.
  
  Chop all vegetables except sprouts. Blanch sprouts tender.
  
  Preheat pot, add denjang, cabbage, chive, chili and cook for 1
  minute. Do not brown them.
  
  Add ground fish and stock, and bring up to boil.
  
  Bring the heat down and simmer for 10 minutes. Taste it, if it lacks
  umami or salty taste, add 1 tb soy sauce.
  
  Add sprouts and spring onion. Boil for 1 minute on high heat.
  
  Top with ground sesame seed, coriander, perilla leaf.
  
  Serve with rice or potato.
  
  Notes:
  
  It's a stew, you can use any vege you desire.
  
  The original recipes in Korean only use loach, but you can use eel.
  
  Recipe FROM: 
 
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