Songdam Chueotang is a Korean general restaurant located at 581 Seobu-daero, Dongnam-gu, Cheonan-si, Chungnam. It is operated by CEO Kim Jeong-nam, specializes in Chueotang (loach soup), and is a restaurant with a capacity for 12 people.

Business Areas

• Korean general restaurant business: Mainly specializes in Chueotang, providing loach dishes in a traditional manner.
• Provision of nutritious food: Chueotang is a year-round nutritious food enjoyed by people of all ages, providing a healthy meal that helps boost immunity.

Products

• Chueotang (Loach Soup): It is characterized by its deep and savory taste, cooked in a traditional cauldron using only domestic loach meat with bones and internal organs removed.
• Various Chueotang Menus: In addition to the basic Chueotang, we offer various types of Chueotang such as spicy, freshwater snail, whole loach, sujebi (hand-pulled dough), mushroom, and herbal, as well as loach dishes like fried loach and loach dumplings.
• Side dishes and children's menu: We also sell menus for child customers, such as handmade king sirloin pork cutlet and pumpkin cheese pork cutlet, along with various fried dishes.

Special Notes

• Traditional methods and fresh ingredients: We carefully select and use fresh ingredients such as live domestic loaches, domestic radish greens, onions, and green onions, and create a deep flavor using traditional cauldron cooking methods.
• Clean taste without fishy smell: We only use loach meat, filtering out bones and internal organs, boasting a clean and rich broth taste without any fishy smell.
• Satisfying diverse customer base: While maintaining the original taste of Chueotang, we offer various menu options such as spicy flavor and added freshwater snails, providing choices that everyone, regardless of age or gender, can enjoy.

Recruitment Information

• Main Hiring Positions: Hall serving, Kitchen assistant

💡 A Word from JobPloy
Songdam Chueotang is a Korean restaurant specializing in Chueotang, and it is expected that there will be many roles for hall serving and kitchen assistants. Due to the nature of the restaurant, weekend and holiday work may be required, and customer service and hygiene management are important. It is recommended to have an understanding of Korean food culture and a friendly service attitude.