Hyeongje Chueotang is the second oldest restaurant in Seoul. Opening in 1926, the restaurant has relocated just once during its lifetime: in 2006 it migrated to its current residence, nestled near the base of Bukhan Mountain. The perfect setting for a traditional Korean meal and escape from the Seoul, Hyeongje Chueotang has spent nearly nine decades perfecting their chueotang (mudfish soup) and is rightly regarded as one of the three best chueotang destinations in Seoul.
Hyeongje Chueotang is famous for their Seoul-style Chutang, which they serve with tofu, fried tofu, and both ground and whole mudfish. Readers may easily be confused between “Chueotang” and “Chutang”, but the two are very similar — both are made from ground freshwater mudfish, cooked with a variety of vegetables, soy bean paste, red pepper paste and ash seed powder. The only difference is that Chutang, popular in Seoul, mostly contains whole mudfish.
While its prime ingredient is no stranger to getting dirty, the soup is said to hold special “beautifying powers”. Chueotang is indeed is a highly nutritious meal, packed full of vitamin A, protein and calcium. Other menu standouts include stir-fried mudfish and fried mudfish.