Samdae Jeollado Chueotang
삼대전라도추어탕
About
Three-generation Hanam restaurant serving boneless, extra-thick loach soup paired with pressure-cooked pot rice and hearty sides.
Tucked into the ground floor of Misa Testa Tower in Hanam, Samdae Jeonlado Chueotang runs on a strict daytime schedule, often wrapping service by mid-afternoon. The operation is anchored by a three-generation family lineage tracing back from Suncheon to Seoul and now Hanam, specializing in a distinct Jeolla-style mudfish soup. Rather than grinding the fish whole—a common shortcut that leaves a gritty texture—the kitchen boils domestic pond loach and separates the meat from the bones by hand. Simmered for twenty-four hours with tender southern radish greens (*siraegi*), the broth emerges unexpectedly pale and velvety, carrying a rich, soup-like density without any bone fragments. Diners customize their bubbling earthenware bowls with heaped chives, wild sesame powder (*deulkkae-garu*), black pepper, and fragrant Sancho pepper (*jaempi*). The spread of banchan mirrors a traditional home-style meal rather than a typical quick-stop soup counter. Alongside freshly made japchae, seasoned braised lotus root, fish cakes, and smoky sautéed mushrooms, the standout is the whole spring onion kimchi (*pa-kimchi*), seasoned with raw anchovy sauce from Namhae. Morning diners arriving before noon on weekdays or 2:00 PM on Saturdays receive complimentary pan-fried tofu (*dubu-jeon*). Burlap sacks of premium rice stacked near the entrance hint at the care taken with the starch; every order is paired with a personal stone pot (*sotbap*), yielding glossy, sticky grains and a scorched rice base ready for hot water. While the soup anchors the table, crisp whole-fried loach (*chueo-twigim*) provides an essential textured contrast, served piping hot with a brittle crunch. Between office lunch rushes and multi-generational family visits, the dining room carries the steady hum of a neighborhood restorative, built around meticulous prep and pure, fortified comfort.
Menu
- Loach Soup (Chueotang)₩14,000
- Fried Loach₩15,000
- Whole Loach Soup₩13,000
- Abalone Loach Soup₩15,000
- 능이추어탕₩15,000
Local tips
- Open only for lunch and early afternoon, closing around 15:00 or 15:30.
- Arrive before 12:00 on weekdays or 14:00 on Saturday for complimentary pan-fried tofu.
- Pair your meal with the crispy fried loach (chueo-twigim).
Details
- Gangil Station
Opening hours
- Sunday
- —
- Monday
- 10:00–21:00
- Tuesday
- 10:00–21:00
- Wednesday
- 10:00–21:00
- Thursday
- 10:00–21:00
- Friday
- 10:00–21:00
- Saturday
- 10:00–15:00