Chueotang Gukbap

1. Place the live loach in a large bowl and sprinkle with coarse sea salt. Cover and let sit for 30 minutes to allow the loach to expel impurities. Rinse the loach thoroughly under cold running water until clean.

2. In a large pot, add the cleaned live loach and 2000g of water. Bring to a boil, then reduce heat and simmer for 1.5 to 2 hours, or until the loach is extremely soft and easily falls apart.

3. Carefully remove the cooked loach from the broth using a slotted spoon. Reserve the broth. Pass the cooked loach through a fine-mesh sieve, pressing firmly to extract all the flesh and soft bones, discarding any remaining hard bones or skin. Alternatively, blend the loach with a small amount of the reserved broth until smooth.