Chueo-tang

Chueo-tang, also known as loach soup, is a cherished traditional Korean dish made with pond loach, a type of freshwater fish. This hearty soup is particularly renowned in Namwon, a city in southwestern Korea. The name derives from "Chueo" a term for pond loach, and "tang" meaning soup in Korean.

The origins of Chueo-tang date back to the Joseon era. During that period, licensed panhandlers in Hanyang (modern-day Seoul) were allowed to beg for cooked rice but not for side dishes or soup. To supplement their diet, they would catch pond loaches and prepare Chueo-tang, crafting a dish that became uniquely theirs.

Preparing Chueo-tang involves boiling the pond loaches until tender, then deboning and skinning them. The fish is then cooked in a broth made from either beef or chicken. The soup is seasoned with a blend of gochujang (chili paste), doenjang (soybean paste), ginger, and black pepper. To enhance its texture and flavor, vegetables such as mung bean sprouts, scallions, napa cabbage, and mustard greens are added. Final touches typically include sprinkling ground chopi peppercorns and garnishing with Korean mint leaves or perilla powder, depending on the region.

Traditionally, Chueo-tang is served at banquets for the elderly, underscoring its cultural and historical significance in Korean cuisine.