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Chueo-tang
Chueo-tang
Chueo-tang
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Chueo-tang
Chueo-tang served with perilla seed powder
Alternative namesLoach soup
TypeTang
Place of originKorea
Associated cuisineKorean cuisine
Main ingredientsPond loach
Korean name
Hangul
추어탕
Hanja
鰍魚湯
RRchueotang
MRch'uŏt'ang
IPAtɕʰu.ʌ.tʰaŋ
  •   Media: Chueo-tang

Chueo-tang (Korean: 추어탕) or loach soup[1] is a Korean tang (soup) that prominently features pond loach, a freshwater fish.[2][3] The city of Namwon in southwestern South Korea is known for its version of the dish.[4][5][6]

Etymology

[edit]

Chueo (추어; 鰍魚) is a nickname for pond loach, called mikkuraji (미꾸라지) in Korean. Tang (탕; 湯) means soup.

History and tradition

[edit]

As irrigated rice paddies are drained after chubun (autumnal equinox), chubby pond loaches, ready for hibernation, are easily caught in the ditches dug around paddy fields.[7] Chueo-tang (추어탕) is often a featured dish in banquets for the elderly.[7]

In Hanyang (now Seoul) during the Joseon era, the guild of licensed panhandlers mandated that its members beg only for bap (cooked rice), not banchan (side dishes) or guk (soup).[7] (The practice was intended to maintain dignity and differentiate members from unlicensed beggars.) As an accompaniment to the rice, Panhandlers hunted pond loaches and made chueo-tang. They were also granted the exclusive rights to sell chueo-tang in the city.[7]

The third-oldest operating restaurant in Seoul, Yonggeumok,[8] specializes in the Seoul style of the dish. In the Seoul style, the fish are served whole, and the soup base uses chili pepper flakes instead of gochujang.[9]

Preparation

[edit]

Pond loaches are boiled in water until very tender, and sieved to remove bones and skins.[10] The sieved flesh along with beef or chicken broth is then boiled again and seasoned with gochujang (chili paste), doenjang (soybean paste), grated ginger, and ground black pepper.[10] Vegetable ingredients include mung bean sprouts, Asian royal fern, scallions, napa cabbages, and mustard greens.[10] The soup is often served with ground chopi peppercorns, along with Korean mint leaves (in Yeongnam region) or perilla powder (in Honam region).[11]

See also

[edit]
Wikimedia Commons has media related to Chueotang.

References

[edit]
Revisions and contributorsEdit on WikipediaRead on Wikipedia

Chueo-tang

View on Grokipedia
from Grokipedia
Chueo-tang (추어탕), commonly known as loach soup, is a traditional Korean tang (soup) made primarily from freshwater pond loach (Misgurnus mizolepis), a small, eel-like fish abundant in Korean rivers and ponds. This hearty dish features the loach ground or used whole, simmered into a thick, savory broth seasoned with doenjang (fermented soybean paste), gochujang (chili paste), and ginger. Originating from rural , chueo-tang has deep historical roots as a seasonal , particularly popular from July to November when are at their peak nutritional value after summer growth. It is especially associated with in Jeollabuk-do Province, where local restaurants have specialized in the dish for generations, often serving it with boiled pork (suyuk) and fresh (geotjeori) as accompaniments. The soup is traditionally eaten by mixing steamed directly into the bowl, enhancing its comforting, earthy texture. In , chueo-tang is valued for its protein and content, believed to boost stamina, improve , and support .

Origins and History

Etymology

The name chueo-tang (추어탕; 鰍魚湯) combines "chueo," a Sino-Korean term denoting the (Misgurnus mizolepis), with "tang," the general Korean word for a thick, boiled . "Chueo" (추어; 鰍魚) functions as a specialized nickname for this slippery , distinct from its everyday native Korean designation mikkuraji (미꾸라지). The character 鰍 in "chueo" forms a phono-semantic compound, with 魚 (fish) providing the semantic element and 秋 (autumn) the phonetic cue, reflecting a possible association with the season when are traditionally abundant and fatten for harvest. In contrast, the native term mikkuraji traces to roots linked to slipperiness, as evidenced in historical texts like the Hunmong jahoe (訓蒙字會, ), where it derives from adjectives such as 믯그럽다 (muyskulpe-, "slippery"), capturing the fish's mud-dwelling, elusive quality. Historically, the naming of the and its soup evolved through Sino-Korean influences, with "chueo" appearing in classical medical texts like the Donguibogam (東醫寶鑑, 1613), which records it as 추어(鰍魚) or alternatively 추어(鰌魚) and transcribes the native form as '믜꾸리' in . An archaic variant of the dish's name, chu-tang (추탕; 鰍湯), persists in some traditional contexts, emphasizing the hanja-derived soup nomenclature. "Tang" itself stems from the Chinese character 湯 (tāng), denoting a heated or hearty , which in implies a simmered preparation longer than a simple (soup).

Historical Development

The origins of chueo-tang trace back to traditional Korean agricultural cycles, where were harvested from rice paddy ditches after the autumnal equinox, or chubun, typically around , when fields were drained for the season. This practice made the plump, hibernation-ready fish readily available, turning them into a seasonal staple for soups that provided essential during the cooler months. During the Joseon Dynasty (1392–1910), chueo-tang solidified its place in , particularly in urban centers like (then Hanyang). Licensed panhandlers had exclusive rights to catch , prepare the soup, and sell it as an affordable accompaniment to rice, serving the needs of the and travelers. This regulated system highlighted the dish's role in everyday sustenance and . In the early , chueo-tang evolved with the rise of specialized eateries, exemplified by Yonggeumok in , established in 1932, which popularized a Seoul-style version incorporating flakes for added depth and heat. The restaurant weathered Japanese colonial rule and the , maintaining traditional methods amid broader societal upheavals. Following the (1950–1953), chueo-tang gained renewed popularity as a comforting, restorative food in a nation rebuilding from devastation, offering warmth and vitality to displaced families and laborers. Its cultural importance was further affirmed in regions like , Jeollabuk-do, where local variants preserve ancestral preparation techniques.

Preparation

Key Ingredients

The primary ingredient in chueo-tang is the (Misgurnus mizolepis), a valued for its slimy texture and nutrient density, with typical recipes calling for 200-300 grams per serving to form the soup's hearty base. Sourced from clean farms to minimize contamination risks from polluted natural waters, such as rivers or paddies, the loach is often selected for its fresh, live quality to ensure safety and flavor integrity. Seasonings play a crucial role in balancing heat, , and aroma, with (Korean chili pepper paste) providing spicy depth and vibrant color, while (fermented soybean paste) contributes a savory, earthy undertone. Minced ginger and add aromatic freshness, and ground offers a subtle sharpness to enhance the overall profile. Common vegetables include mung bean sprouts for crisp texture (around 100 grams per pot), Asian royal fern (gosari) for its mildly nutty bite (about 50 grams per pot), for mild oniony notes, for tenderness, and mustard greens for a slight bitterness that complements the broth. Additional common ingredients include dried radish greens for earthiness and perilla seed powder for nuttiness, often 50-100 grams each per pot. The broth base is typically water (500-1000 milliliters per pot), using the initial cooking liquid from the loach, sometimes enhanced with anchovy or kelp for umami.

Cooking Methods

The preparation of chueo-tang begins with cleaning live loaches to remove mud and impurities from their digestive systems. This is achieved by placing the loaches in a container with a generous amount of salt, allowing them to purge for about 20 minutes until they expel their contents and die; alternatively, they can be rinsed repeatedly in salted water to eliminate any remaining residue. The cleaned loaches are then boiled whole in water, often with initial seasonings like soybean paste, garlic, and ginger, for 10 to 20 minutes until tender and the flesh separates easily from the bones. Following the initial boil, the undergo processing to create a smooth texture characteristic of the dish. The boiled are removed from the pot, ground using a or , and then sieved or strained through a fine or to separate the puree from bones, , and any remaining debris, incorporating some of the cooking liquid to aid in the straining process. This yields a fine, bone-free puree that forms the base of the soup, with southern regional styles (such as in Jeolla and Gyeongsang provinces) favoring this ground method for a thicker consistency, while central styles may retain some whole elements. The puree is then returned to the pot and in broth, enhanced with seasonings like , hot pepper paste, and additional soybean paste, for 20 to 30 minutes on medium heat to develop depth of flavor and remove any foam that rises. , such as sprouts, , or mushrooms, are added in stages during this —harder varieties first—to ensure they cook evenly while preserving texture, with the entire process emphasizing to maintain nutritional integrity and prevent over-softening. Final touches involve garnishing to balance the soup's earthiness and regional nuances before serving hot in individual bowls. In Seoul-style preparations, chopi peppercorns ( powder) are sprinkled for a numbing spice, while Honam region (Jeolla) versions often incorporate powder and fresh herbs like leaves or for aroma and mild nuttiness. This step completes the dish, ensuring through thorough cooking and a harmonious flavor profile.

Cultural Significance

Traditions and Regional Styles

Chueo-tang holds a prominent place in Korean seasonal traditions, particularly consumed from late summer through early autumn to restore vitality after the humid heat of the season. This period aligns with the peak availability of fresh , making the soup a staple from to , when the fish's nutritional density is believed to combat fatigue and bolster energy. It is often featured at banquets honoring the elderly, where its reputed stamina-boosting properties are celebrated, and during harvest festivals like Chubun, the autumn equinox, as a nourishing communal offering to mark the transition to cooler weather. Regional styles of chueo-tang reflect Korea's diverse culinary landscapes, with variations in seasoning and presentation that highlight local ingredients and preferences. In , the style emphasizes spiciness through the addition of chili flakes and ground chopi peppercorns ( schinifolium), creating a bold, fiery often served with whole for texture. The region in the southeast incorporates Korean mint leaves alongside chopi peppercorns, imparting subtle herbal notes that balance the soup's earthiness. In contrast, the region in the southwest favors powder for a nutty, aromatic depth, enhancing the dish's richness without overpowering heat. , located in within , serves as a renowned hub for chueo-tang, boasting specialized markets and streets like Chueotang Street where fresh and variations are readily available from longstanding vendors. Social customs surrounding chueo-tang underscore its role as a shared experience in both rural villages and urban settings. Traditionally served as a communal dish in rural areas to foster togetherness during family gatherings, it is now equally popular in modern restaurants such as Yonggeumok in , established in and known for its authentic capital-style preparation. Etiquette dictates pairing the soup with steamed , which is often mixed in to temper its intense flavors and create a balanced, filling that promotes mindful among groups.

Health Benefits

Chueo-tang offers a nutrient-dense profile primarily derived from its loach base and vegetable components, providing approximately 150-200 calories per typical 300-400 gram serving, with around 12-16 grams of protein mainly from the loach flesh. The loach contributes high-quality protein (about 18 grams per 100 grams of filet), essential amino acids, and significant levels of vitamins such as B12 and niacin, while vegetables like radish greens and carrots add vitamin C and fiber. Minerals are also prominent, including iron (around 1.9 mg per 100 grams from loach) for blood health and calcium (up to 924 mg per 100 grams), sourced from the broth and greens, supporting bone and overall mineral balance. In , chueo-tang is valued for rejuvenating stamina and energy, particularly during summer when it is consumed to bolster against seasonal , aligning with principles of balancing bodily energies through yin-yang . It is also believed to aid by promoting gut and relieving , attributed to the loach's unsaturated fats and the soup's warming yet restorative properties. Contemporary research highlights potential benefits for addressing and , stemming from 's rich iron content and that support production and . Antioxidants in loach polysaccharides may further combat , while ingredients like ginger and contribute anti-inflammatory effects through compounds such as and capsaicin derivatives, though larger clinical studies are needed to confirm these roles in the full dish. Individuals with fish allergies should avoid chueo-tang due to its content, and those with digestive sensitivities may experience issues from small remnants or the dish's richness in protein and .

References

  1. https://www.fishbase.se/summary/Misgurnus-mizolepis.html
  2. https://www.tasteatlas.com/chueotang
  3. https://gwangjunewsgic.com/food-drink/korean-food/chueotang/
  4. https://english.visitkorea.or.kr/svc/contents/contentsView.do?vcontsId=178406
  5. https://www.koreaherald.com/view.php?ud=20180629000648
  6. https://guide.michelin.com/sg/en/article/features/korean-soups-guk-tang-jjigae-jeongol-sg
  7. https://www.yellowbridge.com/chinese/character-etymology.php?zi=%E9%B3%8D
  8. https://blog.naver.com/blisskim47/221551798909
  9. https://guide.michelin.com/th/en/article/travel/three-local-dishes-unique-to-seoul-and-where-to-find-them-th
  10. https://www.flipkorea.com/post/chubun-the-autumn-equinox-in-korean-tradition
  11. https://cnalifestyle.channelnewsasia.com/travel/seoul-food-recommendations-461651
  12. https://unesco.jeonju.go.kr/20180611_koreafood.pdf
  13. https://guide.michelin.com/us/en/seoul-capital-area/kr-seoul/restaurant/yonggeumok
  14. https://www.kh.or.kr/cms/content/view/1250
  15. https://www.fishbase.se/country/CountrySpeciesSummary.php?c_code=408&id=14483
  16. https://menuculture.com/recipeshop/2024/02/02/chueo-tang/
  17. https://namwonmiguri.com/
  18. https://wooltariusa.com/en/products/mudfish_soup
  19. https://k-food.market/chueo-tang-loach-soup-%25E6%25B3%25A5%25E9%25B3%2585%25E6%25B1%25A4-%25E6%25B3%25A5%25E9%25B0%258D%25E6%25B9%25AF-%25E3%2581%25A9%25E3%2581%2598%25E3%2582%2587%25E3%2581%2586%25E3%2582%25B9%25E3%2583%25BC%25E3%2583%2597-%25EC%25B6%2594%25EC%2596%25B4%25ED%2583%2595/
  20. https://www.10000recipe.com/en/6919363/Making_chueo-tang
  21. https://www.koreaherald.com/article/1712596
  22. https://www.foodpassport.com/united-states/soups/mudfish-soup-4hfp.html
  23. http://www.peacebreeze.net/2020/10/food-chueo-tang-loach-soup.html
  24. https://kids.kiddle.co/Chueo-tang
  25. https://www.foodwinetravel.com.au/food/food-features/korean_food/
  26. https://www.tripranger.com/c/chueo-tang-loach-soup-hkzGJlp9
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  28. https://fddb.info/db/en/food/fisherman_spined_loach_filet/index.html
  29. https://slism.com/calorie/110213/
  30. https://pmc.ncbi.nlm.nih.gov/articles/PMC7063382/
  31. https://organiconestore.com/blogs/blog/nourish-your-summer-with-chueotang
  32. https://www.facebook.com/100004437613281/photos/2785778968246663/
  33. https://en.cnys.com/ask/476202.html
  34. https://www.sciencedirect.com/science/article/abs/pii/S0308814610007089
  35. https://eggmoneyna.blog/chueotang-a-traditional-korean-loach-soup-historical-roots-culinary-techniques-and-health-benefits/
  36. https://pmc.ncbi.nlm.nih.gov/articles/PMC11549730/
  37. https://pmc.ncbi.nlm.nih.gov/articles/PMC3964275/
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