This is a variant of the loach soup eaten around Daegu and the Gyeongsang-do region. It distinguishes itself from the loach soup of the other regions, which has spicy flavors with the addition of chili pepper powder, by replacing chili pepper powder with kimchi cabbage. The soup is refreshing, thanks to the loach being boiled down, while tender kimchi cabbage adds richness to the soup. It is served with extra spicy chili pepper, minced garlic, and powdered prickly ash berry at the table, to be added to taste. Extra spicy chili pepper gives a refreshing kick to the soup. Note that prickly ash berry has a spicy and numbing flavor, so start with a small amount and add more. Loach soup is a popular dish eaten as a stamina food since the Joseon period. It is regarded in traditional medicine as a food that cools one’s body.
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