Namwon Chueotang 남원추어탕

Each bowl of chueotang comes with a few whole fried loach on the side. The broth is dense but low on fishy aroma. Taste it plain for the first few spoonfuls, then add perilla powder and jepi (prickly ash) one at a time to tell the nutty note from the tingling one. There is also tongchueotang, with the loach left whole in the soup.