Chueotang: Why Koreans Turn Tiny Loaches into a Famous Health Food

A bowl of chueotang may not immediately reveal its main ingredient. The soup is thick, earthy and greenish-brown, with dried radish greens, soybean paste, perilla-seed powder and a generous layer of chopped scallions.

Hidden within the broth is a small freshwater fish: the loach, called mikkuraji in Korean.

Koreans have long considered chueotang a nourishing meal, particularly when recovering from summer fatigue. Loach can also be fried whole until crisp, creating a completely different but equally delicious experience.

But Korea is not the only country that eats loach, and its reputation as a health food deserves a closer look.

AI-generated image created for K-Food Monster

What Is Chueotang?

Chueotang is Korean loach soup.

The first syllable, chueo, is traditionally written using the characters for “autumn fish.” Loaches become plumper as they store nutrients in preparation for winter, so those caught in autumn were considered particularly flavorful and nourishing.

The fish live in muddy ponds, streams and rice paddies. Their slippery bodies allow them to burrow into soft mud, and the Korean word mikkuraji is associated with their famously slippery movement.

Because loaches are small and contain many fine bones, Korean cooks developed ways to simmer them until tender and grind or strain them into the soup.

Do Only Koreans Eat Loach?

No. Loach is eaten in several parts of East Asia.

In Japan, it is called dojo. Traditional Japanese dishes include dojo nabe, in which whole loaches are simmered in a shallow pot, and Yanagawa nabe, which combines opened loach with burdock root and egg.

Japanese diners also eat loach grilled, simmered in miso soup or fried whole. During the Edo period, it was an affordable source of nourishment for ordinary people and was valued as a summer stamina food.

Loach is also consumed in parts of China and elsewhere in Asia. Korea’s distinctive contribution is chueotang—especially the thick, strongly seasoned version associated with Namwon.

Why Is Namwon Chueotang Famous?

Namwon, located in North Jeolla Province near Jirisan Mountain, is Korea’s best-known destination for chueotang.

The surrounding plains, waterways and rice-growing environment historically provided favorable habitat for loaches. Local cooks combined the fish with dried radish greens, soybean paste and perilla-seed powder to produce a rich but rustic soup.

Namwon-style chueotang generally uses boiled and finely ground loach. The ground fish becomes part of the broth, so diners do not usually see whole fish in the finished bowl.

The dried radish greens add a hearty vegetable texture, while perilla-seed powder contributes a creamy, nutty flavor. Ground Korean pepper called chopi may be added at the table. Its citrusy aroma helps balance the earthy character of freshwater fish.

Namwon is now home to a well-known street of restaurants specializing in the dish.

Regional Differences

Chueotang is not prepared the same way throughout Korea.

Namwon-style soup is typically thickened with ground loach, soybean paste, perilla and dried radish greens.

Seoul-style chueotang may be made with whole loaches rather than ground fish. Tofu, mushrooms and other ingredients can be added to the broth.

In Wonju and parts of Gangwon Province, cooks may use red chili paste to create a sharper and spicier soup.

These variations show how one humble freshwater fish became part of several distinct regional cuisines.

Is Loach Really Healthy?

Loach is a nutrient-dense food containing protein, essential amino acids and vitamins. It has traditionally been valued as an affordable source of energy and nourishment.

Its mineral content is particularly interesting. When loaches are cooked until tender and ground with their tiny bones, more of the fish is consumed than when diners eat only a boneless fillet. This can contribute calcium to the meal.

Chueotang also contains ingredients such as dried radish greens, scallions, garlic and perilla seeds. These add fiber, fats, vitamins and minerals, although the exact nutritional value varies considerably according to the recipe and serving size.

This explains part of the dish’s reputation as boyangsik, or restorative food. However, chueotang is still food—not medicine. Claims that it can cure disease or provide miraculous strength go beyond established nutritional evidence.

Its strongest health advantage is simpler: it can provide protein, vegetables and minerals in one satisfying meal.

What Is the Difference Between Mikkuri and Mikkuraji?

Korean speakers often use mikkuraji as the general word for loach, but mikkuri and mikkuraji can refer to different loach species.

The native loach frequently associated with Namwon chueotang is called mikkuri. It generally has a shorter, rounder body and is sometimes nicknamed donggeuri, meaning “the round one.”

Many diners consider it flavorful and less earthy-smelling, although the species and origin of the fish used can vary among restaurants.

For a general English audience, both are usually translated simply as “loach.”

What About Fried Loach?

Mikkuraji twigim, or fried loach, is a popular companion dish at chueotang restaurants.

Small whole loaches are coated in flour or starch and fried until crisp. When prepared properly, the bones become crunchy enough to eat. The flavor is mild, while the texture resembles a delicate fish snack.

Fried loach still supplies protein and some minerals, but frying adds oil and calories. Therefore, it should not automatically be described as healthier than soup.

It is best appreciated for what it is: a crisp, savory and delicious way to experience the whole fish.

From Rice-Paddy Fish to Comforting Soup

Chueotang reflects an important principle in traditional Korean cooking: make careful use of modest local ingredients and waste as little as possible.

A tiny, slippery fish from rice paddies became a warming regional specialty. By simmering and grinding the whole fish, cooks transformed its bones and flesh into a substantial broth. Vegetables, soybean paste, perilla and spices turned it into a complete meal.

Chueotang may appear unfamiliar to someone tasting it for the first time. Yet behind that earthy bowl is a practical food tradition shared, in different forms, across Asia.

For Koreans, it remains much more than loach soup. It is the taste of autumn, regional pride and a comforting meal believed to restore the body after a tiring season.