Chueo-tang in South Korea - 25 Restaurant Picks

Chueotang comes with a pot of freshly cooked rice, and once the rice is scooped out, water poured into the pot turns th…

Instead of a bowl of rice, a freshly cooked pot of rice (sotbap) comes with each soup; once the rice is scooped out, wa…

Steamed cabbage from the self-service counter, wrapped around rice and a dab of salted hairtail innards, makes a salty…

Every order of chueotang (loach soup) comes with a plate of tender, odor-free bossam to eat alongside the soup. The doe…

A machine by the entrance puffs fresh ppeongtwigi, rice crackers, every day, and the waiting area keeps a supply of the…

Namwon-style chueotang, a loach soup thickened with doenjang, has most of the fish's muddy note cooked out. Hikers comi…

Each bowl of chueotang (loach soup) arrives with four slices of bossam pork and a dish of eoriguljeot, spicy salted oys…

Tubs of live loach and a row of huge cauldrons greet you at the entrance. This is Daegu-style chueotang: loach ground f…

Ground fine and cooked with dried radish greens, the loach makes a thick, evenly blended soup rather than a chunky one.…

Anyone expecting a fiery chueotang may find this one mild. Perilla and dried radish greens come through first, and the…

Forget the thick, perilla-heavy loach soup most Koreans picture. The galmaeuntang (spicy loach stew) has a gochujang-ba…

Gondre, a mild mountain green, gets simmered right into the loach soup, so the thick broth carries soft strands of gree…

Loach is ground fine and simmered with plenty of dried radish greens, so the broth turns thick and the fish itself disa…

Chueotang, loach soup, comes in a large pot rather than an earthenware bowl and keeps simmering on the table burner whi…

The regular chueotang (loach soup) here is thick enough that no fish shape shows; for whole loaches, order tong chueota…

The chueotang has almost no muddy or fishy taste: loaches are ground fine and simmered with plenty of dried radish gree…

The chueotang is made the Namwon way, with loach ground fine and simmered thick, and the perilla powder on the table go…

Simmered in a sanghwang mushroom broth, the chueotang (ground loach soup) is mild and clean, and needs a pinch of sanch…

Gal chueotang, with the loach ground smooth, is thick yet low on muddy smell, an easy start for anyone new to loach sou…

Each bowl of chueotang comes with a few whole fried loach on the side. The broth is dense but low on fishy aroma. Taste…

Every bowl of chueotang, loach soup, comes with its own small pot of rice. Scoop the rice into a bowl, pour the mushroo…

Since 1986 the kitchen has made only chueotang, loach soup, so you just give the number of diners and bowls arrive. In…

Bamboo shoots go into the loach soup served as Sadang juksun chueotang, one bowl per person. The same pairing turns up…

The thick Namwon-style broth also comes with mud snails or abalone added, the snail meat chewy and the abalone firm. Or…