1
Remove the heads of the sea eels and clean the insides thoroughly.
Clear Eel Soup
A recipe for a deep and refreshing clear eel soup made with sea eel and various vegetables.
KoreanSoup & Stew
⏱️ 15 min total📝 9 steps
What You'll Need
Sea eel2kg
Boiled young cabbage (eolgal-i)2-3 handfuls
Korean taro1 handful
Bracken (gosari)1 handful
Bean sprouts500g
Hot chili peppers10
Red chili peppers3-4
Green onion2 stalks
Bangha leaves or sanshoa suitable amount
Sojua little
Sesame oila little
Salt1 tbsp (for stir-frying), approx 2 tbsp (final seasoning)
Dried anchovies30
Dried kelpsize of 3 hands
Onion1.5
Green onion rootsa little
Doenjang (soybean paste)2 large tbsp
Minced garlic2 large tbsp
Minced ginger0.5 tbsp
Red chili powder5 tbsp
Water6 liters
Guk-ganjang (soup soy sauce)approx 5-6 tbsp
Black pepper1/3 tbsp
Instructions
2
Place the cleaned sea eels in a pan and stir-fry with soju, sesame oil, and 1 tbsp of salt.
3
Make a broth by boiling 30 anchovies, kelp, 1.5 onions, green onion, and green onion roots.
⏱️ 15m 0s4
Cut the prepared vegetables, such as boiled young cabbage, bracken, bean sprouts, and taro, into bite-sized pieces.
5
Season the vegetables with 2 large tbsp doenjang, 2 large tbsp minced garlic, 0.5 tbsp minced ginger, and 5 tbsp red chili powder.
6
Cut the green onions into large pieces and slice the hot and red chili peppers.
7
Add the seasoned vegetables and stir-fried sea eel to the broth and simmer well.
8
Adjust the final seasoning with approx 5-6 tbsp soup soy sauce, salt, and 1/3 tbsp black pepper.
9
Add the sliced chili peppers and green onions, simmer for a bit longer, and finish.