The Ultimate Guide to Chueotang (추어탕), Korea’s Traditional Loach Soup

1. Introduction

Chueotang (추어탕) is a traditional Korean soup

made from pond loach (Misgurnus anguillicaudatus).

This dish has been consumed in Korea for centuries

and is renowned for its

rich nutritional benefits and unique flavor.

Traditionally, it was enjoyed as a stamina-boosting meal,

particularly during the hot summer months,

when people sought to regain energy.

The name Chueotang is derived from

"Chueo (추어)" meaning loach
"Tang (탕)" meaning soup

This dish has a deep history and multiple regional variations,

making it an essential part of Korean culinary heritage.

2. History of Chueotang

Chueotang dates back to Korea’s agrarian era,

when loaches were abundant in rice paddies and streams.

The dish became popular as a way to utilize these small fish,

which were rich in protein and easily accessible.

During the Joseon Dynasty (1392–1897),

Chueotang was particularly famous in Hanyang (now Seoul).

It was often associated with licensed panhandlers,

who were granted the exclusive right to sell the dish in the city.

Over time, different regions developed unique recipes,

leading to the varied styles of Chueotang enjoyed today.

3. Ingredients and Preparation

3.1 Main Ingredients

The key ingredients of Chueotang include

Pond loach (추어, Chueo)

The main ingredient, rich in protein and essential nutrients.
Doenjang (된장, Soybean paste)

Adds a deep, umami flavor.
Gochujang (고추장, Red chili paste)

Provides a spicy kick (used in some variations).
Vegetables

Such as mung bean sprouts, napa cabbage,

mustard greens, and scallions.
Seasonings

Includes perilla seeds powder,

chopi peppercorns, and ginger.

3.2 Cooking Process

Boiling the Loach

Loaches are boiled until soft,

and then ground into a fine paste or left whole,

depending on the regional style.
Making the Broth

The loach mixture is combined with a broth

made from beef bones or anchovy stock.
Adding Seasonings and Vegetables

Ingredients like doenjang, gochujang, perilla powder,

and vegetables are added to enhance the flavor.
Final Simmering

The soup is simmered for a rich,

deep taste before serving.

4. Regional Variations of Chueotang

Chueotang varies significantly by region,

with different areas incorporating

unique ingredients and preparation methods.

4.1 Seoul-Style Chueotang

Uses whole loach, resulting in a clearer broth.
Typically seasoned with red chili flakes (gochugaru)

rather than gochujang.
Known for its light but spicy flavor.

4.2 Namwon-Style Chueotang

Namwon, in Jeollabuk-do,

is famous for thicker Chueotang.
Uses ground loach for a creamy texture.
Frequently includes perilla seed powder,

which adds a nutty flavor.

4.3 Yeongnam (Gyeongsang) Chueotang

Common in Daegu and surrounding areas.
Made with napa cabbage, mung bean sprouts,

and Korean mint leaves.
Includes chopi peppercorns,

creating a distinct aromatic flavor.

5. Health Benefits of Chueotang

Chueotang is not just delicious,

it is also highly nutritious and

offers multiple health benefits.

Nutrient	Health Benefits
Protein	Helps in muscle repair and overall body function.
Calcium & Phosphorus	Strengthens bones and teeth.
Iron & Vitamins	Boosts immune system and blood circulation.
Omega-3 Fatty Acids	Supports brain function and heart health.

Due to these benefits,

Chueotang has long been regarded

as a stamina-boosting meal,

traditionally eaten during hot summers

to fight off fatigue.

6. Cultural Significance of Chueotang

Chueotang holds an important place in Korean food culture.

Seasonal Dish

Traditionally enjoyed in autumn,

when loaches are at their peak.
Medicinal Properties

Considered a healing food

for recovering strength.
Culinary Heritage

Each region has its own distinct preparation,

showcasing Korea’s rich food culture.

Today, Chueotang is widely available in Korea,

with specialized restaurants dedicated to

perfecting its unique taste.

7. Where to Eat Chueotang in Korea

If you want to try authentic Chueotang,

consider visiting these famous spots.

Restaurant	Location	Features
Yonggeumok (용금옥)	Seoul	One of the oldest Chueotang restaurants in Korea.
Namwon Chueotang Street	Namwon, Jeollabuk-do	Home to multiple famous Chueotang eateries.
Daegu Chueotang Restaurants	Daegu, Gyeongsang-do	Known for spicy, aromatic Chueotang.

Many restaurants also serve variations of the dish,

allowing visitors to explore the different regional styles.

Chueotang is a traditional Korean delicacy

that combines deep flavors, high nutritional value,

and cultural significance.

Whether you try the light Seoul version,

the rich Namwon style, or the aromatic Yeongnam variety,

this soup is a must-try dish for anyone

interested in authentic Korean cuisine.

If you’re visiting Korea,

be sure to try Chueotang at a traditional restaurant

to experience its rich heritage and taste.