Chueo-tang

A traditional Korean soup made with loach

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Overview

A bowl of chueo-tang served in Gangjin, Jeollanam-do

Chueo-tang (___) is a traditional Korean soup made primarily from loach, a type of freshwater fish. The dish is known for its rich flavor and nutritional value, often consumed for its purported health benefits.

Ingredients

The main ingredient in chueo-tang is the loach, which is typically ground or pureed to create a thick, hearty broth. Other common ingredients include soybean paste (doenjang), red pepper paste (gochujang), and various vegetables such as radish, green onions, and perilla leaves. The soup is often seasoned with garlic, ginger, and sesame oil.

Preparation

The preparation of chueo-tang involves several steps. First, the loach is cleaned and boiled until tender. It is then ground into a paste, which forms the base of the soup. The paste is combined with water or broth, and the mixture is brought to a boil. Vegetables and seasonings are added, and the soup is simmered until all the flavors are well integrated. The final dish is typically garnished with chopped green onions and perilla leaves.

Cultural Significance

Chueo-tang is particularly popular in the Jeolla Province of South Korea, where it is considered a local specialty. It is often consumed during the colder months due to its warming properties. The soup is also believed to have restorative qualities, making it a popular choice for those recovering from illness or fatigue.

Variations

There are several regional variations of chueo-tang, each with its own unique twist on the traditional recipe. Some versions may include additional ingredients such as tofu or bean sprouts, while others might use different types of fish or seafood.

Related pages

• Korean cuisine
• Jeolla Province
• Doenjang
• Gochujang