4:["$","div",null,{"className":"min-h-screen bg-white flex flex-col","children":[["$","div",null,{"className":"px-6 pt-6 pb-4 border-b border-gray-100","children":[["$","div",null,{"className":"flex items-center gap-1.5 text-xs text-gray-400 mb-4","children":[["$","a",null,{"href":"/","className":"hover:text-[#26a69a] transition-colors","children":"Market"}],["$","span",null,{"children":"›"}],["$","span",null,{"className":"text-gray-600","children":"Chueo-tang"}]]}],["$","div",null,{"className":"text-[10px] text-gray-400 uppercase tracking-widest mb-1","children":"Company Profile"}],["$","h1",null,{"className":"text-2xl font-bold text-gray-900","children":"Chueo-tang"}],null]}],["$","div",null,{"className":"flex-1 px-6 py-6","children":[["$","p",null,{"className":"text-sm text-gray-600 leading-relaxed mb-8","children":"Chueo-tang (Korean: 추어탕) or loach soup is a Korean tang (soup) that prominently features pond loach, a freshwater fish. The city of Namwon in southwestern South Korea is known for its version of the dish."}],["$","div",null,{"className":"columns-1 md:columns-2 gap-10","children":[["$","div","0",{"className":"mb-8 break-inside-avoid","children":[["$","div",null,{"className":"text-xs font-semibold text-gray-400 uppercase tracking-wide mb-3 border-b border-gray-100 pb-1","children":"Etymology"}],["$","div",null,{"className":"text-sm text-gray-600 leading-relaxed wiki-content","dangerouslySetInnerHTML":{"__html":"Chueo () is a nickname for pond loach, called mikkuraji () in Korean. Tang () means soup. == History and tradition =="}}]]}],["$","div","1",{"className":"mb-8 break-inside-avoid","children":[["$","div",null,{"className":"text-xs font-semibold text-gray-400 uppercase tracking-wide mb-3 border-b border-gray-100 pb-1","children":"History and tradition"}],["$","div",null,{"className":"text-sm text-gray-600 leading-relaxed wiki-content","dangerouslySetInnerHTML":{"__html":"As irrigated rice paddies are drained after chubun (autumnal equinox), chubby pond loaches, ready for hibernation, are easily caught in the ditches dug around paddy fields. Chueo-tang () is often a featured dish in banquets for the elderly. specializes in the Seoul style of the dish. In the Seoul style, the fish are served whole, and the soup base uses chili pepper flakes instead of gochujang. == Preparation =="}}]]}],["$","div","2",{"className":"mb-8 break-inside-avoid","children":[["$","div",null,{"className":"text-xs font-semibold text-gray-400 uppercase tracking-wide mb-3 border-b border-gray-100 pb-1","children":"Preparation"}],["$","div",null,{"className":"text-sm text-gray-600 leading-relaxed wiki-content","dangerouslySetInnerHTML":{"__html":"Pond loaches are boiled in water until very tender, and sieved to remove bones and skins. The sieved flesh along with beef or chicken broth is then boiled again and seasoned with gochujang (chili paste), doenjang (soybean paste), grated ginger, and ground black pepper. Chueotang chopi (Zanthoxylum piperitum) deulkkae (Perilla frutescens) buchu (Allium tuberosum).jpg|Chueo-tang served with ground chopi, ground perilla seeds, and garlic chives == See also =="}}]]}]]}],"$Lf"]}],"$L10"]}]