This hearty Korean soup consists of mudfish (loach), chili paste, soybean paste, and ginger, while the most common additions include various green vegetables such as mustard greens, scallions, and cabbage. In Seoul, the soup is prepared with the whole fish, but the most popular version comes from Namwon where the mudfish is typically ground. Chueotang is praised for its health benefits and is best consumed from July throughout November when the mudfish are in season. It usually comes served with rice and traditional Korean side dishes (banchan).
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