Sea Eel Soup

Name: Sea Eel Soup
Total time: 25 min
Cuisine: Korean
Ingredients: Cleaned sea eel 4 pieces (600g); Green onion 1 piece; Onion 1/2 piece; Korean radish 1/4 piece; Bean sprouts 1 handful; Perilla leaves 10 leaves; Cheongyang chili pepper 2 pieces; Green chili pepper 2 pieces; Oyster mushrooms 1 handful; Dried anchovies for broth 5~7 pieces; Dried kelp 1 sheet; Mirin 3 tbsp; Minced garlic 1 tbsp; Minced ginger 1/2 tbsp; Coarse red chili powder 1 tbsp; Fine red chili powder 1 tbsp; Jin-ganjang (soy sauce) 1 tbsp; Salt to taste; Black pepper 1 tsp; Water 1.2~1.5 liters

How to make a spicy and rich sea eel soup, perfect as a summer health food.

KoreanSoup & Stew

⏱️ 25 min total📝 7 steps

🍳 Start Cooking

What You'll Need

Cleaned sea eel4 pieces (600g)

Green onion1 piece

Onion1/2 piece

Korean radish1/4 piece

Bean sprouts1 handful

Perilla leaves10 leaves

Cheongyang chili pepper2 pieces

Green chili pepper2 pieces

Oyster mushrooms1 handful

Dried anchovies for broth5~7 pieces

Dried kelp1 sheet

Mirin3 tbsp

Minced garlic1 tbsp

Minced ginger1/2 tbsp

Coarse red chili powder1 tbsp

Fine red chili powder1 tbsp

Jin-ganjang (soy sauce)1 tbsp

Saltto taste

Black pepper1 tsp

Water1.2~1.5 liters

Instructions

Wash the cleaned sea eel and vegetables thoroughly in water.

Cut the prepared vegetables and cleaned sea eel into bite-sized pieces.

Stir-fry the dried anchovies in a pot, then add 1.2~1.5 liters of water and the dried kelp to boil.

After the water boils, remove the kelp first after 5 minutes.

⏱️ 5m 0s

After removing the kelp, remove the dried anchovies after 15 to 20 minutes.

⏱️ 20m 0s

Add the sliced radish, onion, and green onion to the broth.

Add the minced garlic, minced ginger, mirin, soy sauce, coarse red chili powder, and fine red chili powder as seasoning and boil.