The taste and nutrition of autumn, loach chueotang

1. Introduction: The charm of chueotang, a representative nutritious food of autumn

In autumn, when the cold wind begins to blow, there is a representative nutritious food that stimulates the lost appetite of Koreans and restores their energy. It is chueotang. Chueotang, which uses the character 'misgooji chu (鰍)', is a hot soup dish made by boiling loach for a long time, as its name suggests. Let's unravel the colorful story of chueotang, which is deeply rooted in the lives and culture of Koreans, and immerse yourself in its charm.

2. The etymology and meaning of 'chueo (鰍)': The wisdom of autumn fish

The Chinese character 'chueo (鰍)' means loach. An interesting point is that it is a combination of the character 'chu (秋)' and the character 'eo (魚)'. The character 'eo', fish, is written with the character 'chu', meaning autumn, to convey the meaning of a fish that tastes good in autumn. This suggests that loaches have been considered nutritious and delicious in the fall since ancient times. The season when you can truly enjoy the taste of loaches is fall.

3. The taste of regional chueotang: Namwon, Gyeongsang-do, and Seoul

As a representative local food of Korea, chueotang boasts unique tastes and cooking methods in each region.

3.1. Namwon Chueotang in Jeollabuk-do: A deep flavor hidden in its thick soup

Chueotang in Namwon, Jeollabuk-do, known as the birthplace of chueotang, is characterized by its thick and rich broth. It is nutritious because the loaches are ground whole and eaten with the bones, and it has a refreshing yet savory taste. Namwon Chueotang, served hot in a clay pot, is the perfect nutritious food that warms your body on a chilly autumn day.

3.2. Gyeongsang-do Chueotang: A harmony of coolness and spiciness

Gyeongsang-do style chueotang has a distinctly different charm from Namwon style. It boasts a refreshing and cool taste with plenty of cabbage leeks, and it is characterized by adding a unique flavor and spiciness with the addition of Sichuan pepper or Zephyr powder. Ground loach is added, but it is less thick than the Namwon style and the broth is clear.

3.3. Seoul-style Chueotang: Clean and light taste

Chueotang in the central region, including Seoul, like the Gyeongsang-do style, prefers a clear and clean broth. Finely ground loach brings out the soft texture, and seasoned vegetables and green onions add a refreshing taste. The focus is on bringing out the original flavor of the ingredients rather than stimulating spices.

4. Transformation of loach: Enjoying it as a delicacy in fried form and boiled form

There are various ways to enjoy loach in addition to chueotang. Fried loach, which is made by frying the whole loach, is crispy and has a great savory taste, and is enjoyed as a snack or as a drinking snack. Also, lightly blanched loach sashimi has a chewy texture and mild flavor, and it is a delicacy that whets the appetite when dipped in gochujang.

5. Traditional loach catching method: Autumn rice paddy landscape

Since ancient times, loaches have been caught mainly in autumn rice paddy fields. It was common to catch loaches by hand or using a trap when the water in the rice paddy was drained and the muddy water was stirred, and the loaches would jump out. Catching loaches in the rich autumn fields was not just labor, but also a part of the community culture of sharing affection between neighbors.

6. The role of loaches in rice paddy fields: Unsung contributors to fertile land

Interestingly, it was believed that when there were many loaches in a rice paddy, their excrement served as natural fertilizer, making the rice paddy even more fertile. Loaches were an important member of the rice paddy ecosystem, and they were not only a food resource, but also contributed to making the land healthy. Rice paddy fields with many loaches were recognized as healthy and fertile land. 

7. Nutritional value of Chueotang: Healthy food eaten with bones

Chueotang is a healthy food rich in various nutrients such as calcium, protein, and vitamins because it is made by boiling the loach with its bones ground up. It is especially good for growing children and the elderly who are concerned about bone health because it has a high calcium content. It is also rich in unsaturated fatty acids, so it can help with blood vessel health. This is why Chueotang is perfect for recovering energy in the fall.

8. Chueotang that is controversial: Various reactions to its unique flavor

Of course, Chueotang is a food that is controversial because of its unique flavor and aroma. Some people dislike the earthy smell or thick texture of loach. However, once you get hooked on its taste, Chueotang is a food that you cannot escape from. Another way to enjoy Chueotang is to experience the various flavors that come from the differences in cooking methods in each region. 9. Conclusion: Taste Chueotang, a gift of autumn

Chueotang is more than just a simple meal; it is a special food that contains the wisdom of Koreans, the rich nature, and the warmth of the community. How about soothing your body and mind with a bowl of hot Chueotang while feeling the autumn mood? We hope that you will feel the depth of Korean food culture through a journey of tasting Chueotang, which has different charms in each region.