Chueo-tang

Chueo-tang, also known as loach soup, is a Korean soup built around pond loach, a freshwater fish. The loaches are boiled until very tender, then sieved to remove their bones and skin, and the resulting flesh is combined with beef or chicken broth seasoned with gochujang, doenjang, ginger and black pepper, along with vegetables such as mung bean sprouts, Asian royal fern, scallions, napa cabbage and mustard greens; some regional versions finish the bowl with ground chopi peppercorns or perilla powder. The city of Namwon in southwestern South Korea is known for its own version, while a Seoul style served at the restaurant Yonggeumok keeps the fish whole and uses chili pepper flakes in place of gochujang. This description is adapted from Wikipedia contributors under CC BY-SA 4.0; changes were made. https://creativecommons.org/licenses/by-sa/4.0/