Chunhyanggol Namwon Chueotang Ogeum Bonjeom 춘향골남원추어탕 오금본점

Loach is ground fine and simmered with plenty of dried radish greens, so the broth turns thick and the fish itself disappears into it. Add chives, sansho pepper and green chili, taste, stir in a little rice, then add the rest once about half the broth is gone. Tong chueotang keeps the loaches whole, and ureong chueotang adds chewy freshwater snails. The Chunhyanggol set pairs the soup with fried loach and pan-fried loach dumplings, while chueo-sukhoe arrives sizzling on a stone plate. The mixed fry adds onion and sweet potato to the loach. It sits behind Ogeum Catholic Church with an attended parking lot. The long-running dining room has been redone with chairs and tables throughout, and the soup is sold for takeout and parcel delivery.