Chueotang is a traditional Korean soup made from ground loach, a type of freshwater fish, combined with a variety of vegetables and soybean paste.

This hearty soup has its roots in Korean history, often enjoyed as a nutritious meal that provides warmth and comfort, especially during the colder months.

To prepare Chueotang, start by cleaning and grinding the loach. In a pot, combine the ground loach with water, soybean paste, radish, garlic, ginger, and green onions. Simmer the mixture until the vegetables are tender and the flavors meld together.

For a unique twist, you can add perilla seeds towards the end of cooking, which enhances the flavor and adds a nutty aroma to the soup.

In Korea, Chueotang is typically served hot, often accompanied by a bowl of steamed rice and various side dishes, making it a wholesome and satisfying meal.

While Chueotang is packed with nutrients, it's important to note that it may contain allergens such as soy. Additionally, those who are not accustomed to the strong flavors of loach might find the taste quite distinctive.