1
Cut the dried radish greens into bite-sized lengths.
Sea Eel Soup
A recipe for spicy and rich sea eel soup, great for summer stamina.
KoreanSoup & Stew
📝 13 steps
What You'll Need
Eel1kg
Dried radish greens (ugeoji)a handful
Bean sproutshalf a bag
Green onion2 stalks
Green and red chili peppers1 each
Perilla leavesa little
Garlic3 tbsp
Doenjang (soybean paste)2 tbsp
Soup soy sauce5 tbsp
Red chili powder3 tbsp
Ginger wine2 tbsp
Black peppera little
Instructions
2
Cut the perilla leaves into bite-sized lengths as well.
3
Slice the onion into strips.
4
Cut the green onions lengthwise in half, then slice into strips.
5
Slice the green and red chili peppers diagonally and set aside on a tray.
6
Blanch the bean sprouts slightly, and have the cut dried radish greens ready.
7
Cut the eel into large pieces, 3 to 4 times.
8
In the dried radish greens, add 2 tbsp of doenjang, about 1 tbsp of red chili powder, and half of the garlic, then mix well.
9
Once seasoned, add the vegetables and boil first.
10
Add the remaining garlic, soup soy sauce, red chili powder, and ginger wine to adjust the seasoning.
11
When the vegetable broth boils, mix in the kelp broth and boil.
12
Add the onion and green onion and boil.
13
When the eel soup boils, add the perilla leaves and green and red chili peppers, boil for a little longer, then adjust the final seasoning with salt.