[4][5][6] Chueo (추어; 鰍魚) is a nickname for pond loach, called mikkuraji (미꾸라지) in Korean.

[7] In Hanyang (now Seoul) during the Joseon era, the guild of licensed panhandlers mandated that its members beg only for bap (cooked rice), not banchan (side dishes) or guk (soup).

In the Seoul style, the fish are served whole, and the soup base uses chili pepper flakes instead of gochujang.

[9] Pond loaches are boiled in water until very tender, and sieved to remove bones and skins.

[10] Vegetable ingredients include mung bean sprouts, Asian royal fern, scallions, napa cabbages, and mustard greens.