This traditional dish of Korea is prepared by boiling loaches long together with a variety of substances and condiments.
The Korean people have used loach for their diet for ages.
According to historical records, the Korean people had a special type of loach soup in addition to the ordinary one. This is made by using the cake-shaped bean curd curdled with loaches inside.
Loach soup is very good for health. As the fish is very rich in such nutritive elements as protein, oil and minerals and medicinal substances, it is highly effective for treating and preventing diabetes, hepatitis, common cold, osteomalacosis and other diseases. Besides, bean curd helps towards protecting liver, preventing arteriosclerosis and oxalic acid-induced calculus, retarding aging, treating diabetes and obesity and beautifying the skin.
A good dish with high medical value, the soup is favoured by anyone.
Its cooking method varies a bit from region to region.
From olden times the loach soup prepared with bean curd in the area of Kaesong and the one cooked with pumpkin in the Hamgyong provincial area were famous. In some other regions, the soup was boiled with dried radish leaves, bracken or young pumpkin.
Loach soup shows are often held in Pyongyang and provinces, in the course of which its cooking skills are further developing.
The method of cooking the soup was inscribed on the national intangible heritage list.
Ko Chol Hwa
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