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Wonju Bokchueotang (Wonju Mudfish Stew)
A long-running Wonju institution serving thick, savory made from loach extract—paired with crunchy fried loach and perilla-oil .
GangwonKorean Food > Hangover Soups / Gamjatang / Gukbap
4.2
(15 reviews)Founded in 1965, this is the place credited with introducing to the Wonju area. The restaurant specializes in dishes made from pond loach: silky ground loach stews, crunchy fried loach, and (loach with vegetables). Their signature is boiled using only the loach's own extract—no added water or stock—yielding a thick, nutty broth. Banchan like water kimchi, stuffed cucumber kimchi, and pickled garlic cut through the richness, and the crispy fried loach (bones included) and perilla-oil–sautéed are local favorites.
Local Tips
- •Established 1965 and credited with bringing chueotang to Wonju
- •Broth made only from loach extract for a dense, nutty flavor
- •Try the crispy fried loach and sukhoe; parking and reservations available
Menu
Gal (finely ground loach stew)13,000 KRW
(loach and vegetables sautéed in perilla oil)40,000 KRW
Jayeonsan (wild-caught loach stew)15,000 KRW
Tong (whole loach stew)13,000 KRW
(deep-fried loach)12,000 KRW
(for 2+; with premium Korean beef)15,000 KRW
Practical Information
- Category
- Korean Food > Hangover Soups / Gamjatang / Gukbap
- Address
- 1748 Chiak-ro, Wonju, Gangwon Province
- Operating Hours
- Daily 09:00–21:00
- Phone
- 033-763-7987
- Facilities
- Take-out,Reservations accepted,Parking available
Glossary
- Chueotang
- A spicy, hearty soup made from ground mudfish, often served with rice and various seasonings
- Hanwoo
- Korea's premium native beef, prized for its rich flavor and marbling
- Sukhoe
- Lightly poached and chilled slices (usually fish or seafood) served with a dipping sauce
- Twigim
- Korean-style assorted fried items (similar to tempura)
