1
Pour plenty of water into a pot, add the cleaned sea eel heads and bones, and roughly sliced ginger, then bring to a boil.
Sea Eel Soup
A nourishing sea eel soup recipe made by simmering eel broth with various vegetables and perilla seed powder for a savory and spicy flavor.
KoreanSoup & Stew
📝 18 steps
What You'll Need
Sea eel heads and bones3kg worth of sea eel
Gingera little
Doenjang (soybean paste)1 tbsp
Garlica handful
Green onion2 stalks
Eolgari ugeoji (outer cabbage leaves)an appropriate amount
Eel meatbite-sized pieces
Salt1/2 tbsp
Pepperto taste
Pollack powderto taste
Red chili powder1 tbsp
Perilla seed powder2 tbsp
Instructions
2
Immediately remove any impurities that rise to the surface with a strainer.
3
Continue boiling until the broth becomes rich and deep in color.
4
Using a cutting board and knife, finely mince the garlic and ginger and set aside on a plate.
5
Cut the white parts of the green onions into long strips and set aside, and slice the green parts diagonally and set aside.
6
Prepare the eolgari ugeoji by cutting it into bite-sized pieces.
7
Once the broth is rich, remove and discard the bones and heads using a strainer.
8
Dissolve 1 tbsp of doenjang into the rich broth.
9
Add the prepared eolgari ugeoji.
10
When the broth comes to a rolling boil, add 1/2 tbsp of salt to season.
11
Sprinkle in pepper to taste.
12
Add the pollack powder to enhance the savory flavor.
13
Add the minced garlic and minced ginger.
14
Add the eel meat and the white parts of the green onions that were set aside.
15
Add 1 tbsp of red chili powder for a spicy kick.
16
Add all of the green parts of the green onions.
17
Finally, add 2 tbsp of perilla seed powder to add a nutty, savory flavor.
18
Boil once more so all ingredients are well combined, then serve in an earthenware pot.