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'.
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.
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- 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