1
Wash the sea eel using flour to remove the fishy smell and rinse thoroughly.
Rich Eel Soup
A nourishing eel soup recipe featuring a rich broth and tender eel meat, perfect for restoring energy.
KoreanSoup & Stew
📝 12 steps
What You'll Need
Sea eel5kg
Water4 liters
Green onion3 stalks (for boiling), 2 stalks (for soup)
Ginger3~4 slices
Soju1 cup
Perilla seed broth1 liter
Eel broth4 liters
Doenjang (soybean paste)2 tbsp
Red chili powder1 cup
Garlic3 tbsp
Saltto taste
Bean sprouts800g
Napa cabbage2 heads (1.5kg after trimming)
Red chilito taste
Cheongyang chilito taste
Water dropwortto taste
Instructions
2
Place the eel head and tail in a pot first and boil well to make a broth.
3
Cut 3 stalks of green onion into thirds and slice the ginger.
4
Add the green onion, ginger, 1 cup of soju, and the boneless eel meat to the 4 liters of boiling broth and boil.
5
Remove the meat from the remaining eel bodies, add to the pot, boil thoroughly, and remove the meat once cooked.
6
Blanch the napa cabbage and bean sprouts separately and set aside.
7
Remove the boiled eel bones, grind them, and add them back to the broth for a richer flavor.
8
Add 2 tbsp of doenjang, 3 tbsp of garlic, 1 liter of perilla seed broth, and 1 cup of red chili powder to the eel broth and bring to a boil.
9
Add the prepared bean sprouts, napa cabbage, and green onions and boil well.
10
Add the deboned eel meat separately and continue to boil.
11
Adjust the seasoning with salt as needed.
12
Add red chili, cheongyang chili, and water dropwort to your preference and finish boiling.