Chueo-tang

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Chueo-tang
Chueotang, Gangjin, Jeollanam-do.jpg
Chueo-tang served with perilla seed powder
Alternative namesLoach soup
TypeTang
Place of originKorea
Associated national cuisineKorean cuisine
Main ingredientsPond loach
Korean name
Hangul
추어탕
Hanja
鰍魚湯
Revised Romanizationchueo-tang
McCune–Reischauerch'uŏ-t'ang
IPA[tɕʰu.ʌ.tʰaŋ]

Chueo-tang (추어탕; 鰍魚湯) or loach soup is a tang (soup) made from pond loach, a freshwater fish.[1][2] The southwestern Korean city of Namwon is known for its version of the dish.[3][4][5]

Etymology[]

Chueo (추어; 鰍魚) is a nickname for pond loach, called mikkuraji (미꾸라지) in Korean. Tang (탕; 湯) means soup.

History and tradition[]

As irrigated rice paddies are drained after chubun (autumnal equinox), chubby pond loaches, ready for hibernation, are easily caught in the ditches dug around paddy fields.[6] Chueo-tang (추어탕) is often a featured dish in banquets for the elderly.[6]

In Hanyang (now Seoul) during the Joseon era, the guild of licensed panhandlers mandated that its members beg only for bap (cooked rice), not banchan (side dishes) or guk (soup).[6] (The practice was intended to maintain dignity and differentiate members from unlicensed beggars.) As an accompaniment to the rice, Panhandlers hunted pond loaches and made chueo-tang. They were also granted the exclusive rights to sell chueo-tang in the city.[6]

Preparation[]

Pond loaches are boiled in water until very tender, and sieved to remove bones and skins.[7] The sieved flesh along with beef or chicken broth is then boiled again and seasoned with gochujang (chili paste), doenjang (soybean paste), grated ginger, and ground black pepper.[7] Vegetable ingredients include mung bean sprouts, Asian royal fern, scallions, napa cabbages, and mustard greens.[7] The soup is often served with ground chopi peppercorns, along with Korean mint leaves (in Yeongnam region) or perilla powder (in Honam region).[8]

See also[]

References[]

  1. ^ National Institute of Korean Language (30 July 2014). "주요 한식명(200개) 로마자 표기 및 번역(영, 중, 일) 표준안" (PDF) (in Korean). Retrieved 16 February 2017. {{cite web}}: Cite uses deprecated parameter |lay-source= (help)
  2. ^ Jeon, Yuri (19 July 2016). "Top 10 Korean Delicacies to Battle the Heat". 10 Magazine. Retrieved 17 May 2017.
  3. ^ Crawford, Matthew (6 January 2017). "Take It Slow In The Historic City Of Namwon". 10 Magazine. Retrieved 17 May 2017.
  4. ^ Choi, He-suk (17 July 2013). "Soaking in history and culture along the Jirisan trail". The Korea Herald. Retrieved 17 May 2017.
  5. ^ Kim, Rahn (21 May 2015). "'Tasty roads'". The Korea Times. Retrieved 17 May 2017.
  6. ^ a b c d Han, Bok Jin (2005). "Chueo-tang" 추어탕. Uri eumsik baek gaji 1 우리 음식 백가지 1 [One Hundred Essential Korean Dishes Vol. 1] (in Korean). . ISBN 89-323-1291-5 – via Naver.
  7. ^ a b c "chueo-tang" 추어탕. Doopedia (in Korean). Doosan Corporation. Retrieved 17 May 2017.
  8. ^ Hansen, Barbara (28 May 2014). "Chueotang, the Korean Soup That Will Make You Gorgeous, Even If It's Not". LA Weekly. Retrieved 17 May 2017.
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