This Loach Soup is augmented with the addition of freshwater snails. Loach Soup is a thick soup made by blending whole loach into the soup, and putting freshwater snails into the soup adds a chewy and plump contrast in texture. Freshwater snail is often included in Seasoned Soybean Paste, Soybean Paste Jjigae, salads, and pancakes. It is high in protein, low in calories, and rich in calcium and iron. In addition to freshwater snails, Loach Soup is also augmented by dried radish leaves. One can add minced garlic, extra spicy chili pepper, ground perilla seeds, and chives to taste. The soup is served in a hot pot, so it retains its heat until the end of the meal.

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