Gyeongsang-do Chueotang

Thoroughly clean the Mudfish by rubbing them with salt and rinsing multiple times until no slime remains. If using live Mudfish, place them in a pot with a small amount of water and cover for 10-15 minutes to allow them to purge impurities.

In a large pot, combine the cleaned Mudfish, 1000 grams of Water, and 10 grams of Ginger (sliced). Bring to a boil, then reduce heat and simmer for 1 to 1.5 hours until the Mudfish are very tender and their bones are soft.

Carefully remove the cooked Mudfish from the broth. Strain the broth through a fine-mesh sieve to remove any small bones or impurities, reserving the clear broth. Process the cooked Mudfish by either finely mashing them with a spoon or blending them with a small amount of the reserved broth until smooth. Discard any remaining large bones or tough skin.