1
Place the cleaned eel bones and heads in a deep pan, boil for about 5 minutes, then discard the water and rinse them again.
⏱️ 5m 0s
Eel Soup (Jangeo-tang)
A nourishing eel soup recipe made rich and spicy with eel bones and heads.
KoreanSoup & Stew
⏱️ 35 min total📝 7 steps
What You'll Need
Eel bonesAppropriate amount
Eel headsAppropriate amount
GingerAbout 100g and a little extra
Whole black peppercornsA little
Doenjang (soybean paste)2 tbsp
Red chili powderAppropriate amount
Bean sproutsAppropriate amount
Green onionsAppropriate amount
Dried radish greensAppropriate amount
Perilla leavesAbout 5-6 leaves
GarlicA little
Perilla seed powderAppropriate amount
Cheongyang chili pepperA little
Instructions
2
Put the rinsed eel bones and heads into a pressure cooker, add water, ginger, and whole black peppercorns, and cook for 30 minutes.
⏱️ 30m 0s3
Remove the eel broth from the pressure cooker after 30 minutes, let it cool, and blend it in a mixer.
4
Strain the blended eel broth through a sieve to remove the bones and prepare the rich eel stock.
5
Cut the prepared bean sprouts, green onions, dried radish greens, and perilla leaves into bite-sized pieces.
6
Add the doenjang, red chili powder, garlic, and the cut vegetables (bean sprouts, green onions, dried radish greens) to the eel broth and boil together.
7
Once the soup is boiling, add the perilla leaves, perilla seed powder, and Cheongyang chili pepper to season, and boil for a little longer to finish.