Chueotang
| Chueotang | |
 | |
| Hangul | 추어탕 |
|---|---|
| Hanja | 鰍魚湯 |
| Revised Romanization | Chueotang |
| McCune–Reischauer | Ch'uŏt'ang |
Chueotang is a Korean soup made from mudfish and is a popular dish among the Korean farmers residing in Namwon. It has been enjoyed during the autumn season as it helped farmers recuperate from the heat and exhaustion and has also been named as the 'autumn mudfish stew'.
The soup is made from mudfish, a variety of vegetables, soy bean paste, red pepper paste and ash seed powder. It has a rich spicy flavour and is high in vitamin A, protein and calcium.
It is one of the traditional soups in Korea. 'Chueo (Hangul: 추어)' means mudfish and 'tang (Hangul: 탕)' means a soup. Its main ingredient is mudfish, soy chili paste (gochujang) and fermented soybean paste (dwenjang). According to Koreans, the best time to eat Chueotang is between July and November when mudfish becomes nutritious.[1][2]
See also
References
External links
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Wikimedia Commons has media related to Chueotang. |
- Barbara Hansen, Chueotang, the Korean Soup That Will Make You Gorgeous, Even If It's Not La Weekly
- Koreans say, ‘Beat the heat with black goat or mudfish stew’ "The Korea Times" July 8, 2014
- Rosxalynd Liu, Bizarre and Controversial Delicacies to Try in South Korea Trip Zilla