횡강골남원추어탕

A nourishing soup dish made by boiling mashed loaches with shredded cabbage, perilla powder, and soybean paste. It is characterized by its savory and rich flavor, and is eaten with rice mixed in.

A special size menu with more quantity or richer ingredients than the regular Chueotang. It's a satisfying meal.

A version of basic Chueotang boiled with spicy seasoning for a sharp and hearty flavor. Recommended for hangovers or those who enjoy spicy food.

A menu item where chewy handmade dough (sujebi) is added to Chueotang. You can enjoy the texture of sujebi along with rice.

Chueotang boiled with whole loaches, not ground. A menu for enthusiasts who can enjoy the original taste and texture of loaches.

A menu item with chewy mud loach meat added to Chueotang for added texture. The harmony of the savory broth and mud loach is excellent.

A dish made by coating loaches whole in batter and deep-frying them until crispy. It's savory, crispy, and has no fishy smell, making it enjoyable for everyone. Dip in soy sauce.

A menu item packaged for you to take home and eat.

A bowl of white rice.

Korea's representative distilled spirit, characterized by its clear and clean taste. The alcohol content is about 16-17%, and it pairs well with soup dishes.

A cool and refreshing lager beer.

A traditional Korean alcoholic beverage made by fermenting rice. It is cloudy white and has a smooth taste with a blend of carbonation, sweetness, and sourness.

A clear rice wine made by low-temperature fermentation of rice. Its clean and smooth taste makes it easy to enjoy.

Carbonated beverage.