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Saejip Chueotang (Saejip Loach Soup)
A long-standing Namwon restaurant (since 1959) known for hearty and a variety of loach dishes made with domestic ingredients.
JeonbukKorean Food > Haejangguk / Gamjatang / Gukbap
3.8
(19 reviews)Opened in 1959, Saejip specializes in dishes made from mikkuraji (loach) — a low-fat, protein-rich fish high in calcium and vitamins. You can enjoy (loach soup), various fried preparations and chueo-sukhoe (blanched loach). Notably, rice, kimchi and most ingredients are sourced from Korea.
Local Tips
- •House specialty is chueotang (loach soup) alongside fried and blanched loach preparations
- •Family-run classic — rice, kimchi and most produce are sourced from Korea
- •Open daily 09:00–21:00 with parking and takeout; consider a shared jeongsik (set menu) for groups
Menu
(acorn jelly)5,000 KRW
Maesil-muchim (seasoned plum salad)10,000 KRW
Mikkuraji -mari twigim (deep-fried loach wrapped in perilla leaves)10,000 KRW
Saejip (Saejip set menu)120,000 KRW
Chueo-sukhoe (medium–large) (blanched loach)40,000 KRW
(loach soup)12,000 KRW
Chunhyang (Chunhyang set menu)100,000 KRW
Hyangdan (for 2 people)60,000 KRW
Practical Information
- Category
- Korean Food > Haejangguk / Gamjatang / Gukbap
- Address
- 1397 Yocheon-ro, Namwon City, North Jeolla Province
- Operating Hours
- Daily 09:00–21:00
- Phone
- 063-625-2443
- Website
- Visit Website →
- Facilities
- Takeout,Reservations available,Parking available
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Glossary
- Chueotang
- A spicy, savory soup made from ground mudfish (chueo), traditional comfort food in some regions of Korea.
- Dotori-muk
- A firm jelly made from acorn starch, often served sliced with a seasoned dressing.
- Jeongsik
- A set meal (multiple small side dishes plus a main) that offers a balanced sample of a restaurant's specialties.
- Kkaennip
- Perilla leaves used fresh or as wrappers; here they wrap fried loach for a fragrant, herbal note.
