Eel Soup

Clean the eel bones thoroughly, remove any remaining meat, and soak in cold water for 30 minutes to 1 hour to remove blood and impurities.

Blanch the eel bones in boiling water to remove the fishy smell, then rinse in cold water and cut into 4-5cm pieces.

Place the eel bones in a pan, add 2T of perilla oil and 1T of cheongju, and stir-fry until the bones turn milky and smell savory.

Add 3 liters of water to the stir-fried eel bones and boil for 30 minutes to 1 hour to extract a deep broth.

Remove the eel bones with a strainer and discard any remaining bones and impurities.

Cut the eolgari for the greens into 2-3cm pieces and prepare the seasoning.

In a bowl, mix 500g of blanched eolgari, 200g of sliced green onions, 3T of minced garlic, 2T of homemade doenjang, 3T of red chili powder, 0.5T of salt, 0.2~3T of sugar, and 1T of perilla oil.

Add the seasoned greens to the broth and boil for about 30 minutes to 1 hour.

Place the eel meat in a blender and blend until smooth.

Add the blended eel to the boiling broth and cook for 10 to 20 minutes.

Serve with garnishes like chives, cheongyang chili peppers, and minced garlic.