Chueotang

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Chueotang
Chueotang.JPG
Hangul 추어탕
Hanja 鰍魚湯
Revised Romanization Chueotang
McCune–Reischauer Ch'uŏt'ang

Chueotang is a Korean soup made from mudfish and has been a popular dish among the Korean farmers residing in Namwon. It has been a soup 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 made from mudfish, variety of vegetables, soy bean paste, red pepper paste and ash seed powder gives it a rich spicy flavour and is also high in vitamin A, protein and calcium.

It is one of the traditional soups in Korea. 'Chueo (Hangul: 추)' means mudfish and 'tang (Hangul: 탕)' means a soup. It's 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]

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