CHUEOTANG is a traditional Korean health food made from ground loach, a type of freshwater fish. It has a mild and delicate flavor. The dish dates back to the Goryeo Dynasty, showcasing its long history, and is believed to have been particularly popular among rural communities where loach was commonly caught in rivers and rice fields. Loach is rich in protein and nutrients, and it was considered a valuable ingredient even in the Joseon Dynasty, where it was enjoyed at the royal court. The Joseon Dynasty medical book, 'DONG-UI-BO-GAM' also records it as a beneficial ingredient for health.

The preparation process of CHUEOTANG varies slightly by region but generally involves either grinding the loach or cooking it whole until tender. During this process, the bones and flesh of the loach dissolve into the broth, creating a rich and deep flavor. The soup is seasoned with ingredients such as GOCHUJANG (Red chili paste), DOENJANG (Soybean paste), perilla seed powder, garlic, and ginger, and is often enriched with a variety of vegetables for added health benefits and flavor.

Today, CHUEOTANG is particularly popular as a health food, especially in the summer or winter when people need to replenish their energy. It's rich in protein and calcium and contains taurine, which is good for eye health and can help prevent adult diseases. Recently, its value as a health food has been re-evaluated, leading to increased popularity among younger generations and making it a unique aspect of Korean food culture introduced to foreign tourists.