Eel and Seaweed Soup (Jang-eo Miyeok-guk)
Warm and Hearty Korean Eel and Seaweed Soup
On a chilly, breezy day, a bowl of piping hot Eel and Seaweed Soup (Jang-eo Miyeok-guk) is pure comfort. This nourishing soup is packed with flavor and warmth, perfect for boosting your energy.
Main Ingredients
- 2 handfuls of rehydrated dried seaweed (approx. 20g dried)
- 2 cleaned and prepared sea eels (approx. 400-500g)
Seasoning & Others
- 3 Tbsp sesame oil
- 1 Tbsp soy sauce for soup (guk-ganjang)
- 1 Tbsp minced garlic
- 1 tsp salt (or to taste)
- Fish sauce (optional, for enhanced flavor)
- 1800ml water (approx. 9 cups)
- 3 Tbsp sesame oil
- 1 Tbsp soy sauce for soup (guk-ganjang)
- 1 Tbsp minced garlic
- 1 tsp salt (or to taste)
- Fish sauce (optional, for enhanced flavor)
- 1800ml water (approx. 9 cups)
Cooking Instructions
Step 1
First, soak the dried seaweed in cold water for about 20-30 minutes until fully rehydrated. Rinse the rehydrated seaweed thoroughly under running water to remove any sand. Squeeze out excess water by hand. If the seaweed strands are too long, cut them into bite-sized pieces.
Step 2
Lightly rinse the prepared sea eels under running water. Cut them into bite-sized pieces, about 3-4 cm long. If there are any small bones, it’s best to remove them.
Step 3
In a deep pot, add the cut eel pieces and 3 tablespoons of sesame oil. Stir-fry over medium heat until the eel is lightly browned and fragrant. This step helps to release the eel’s delicious aroma.
Step 4
Once the eel starts to cook, add 1 tablespoon of minced garlic and continue to stir-fry. The garlic will help to eliminate any fishy smell from the eel and deepen the soup’s flavor.
Step 5
Continue stir-frying for another 1-2 minutes with sesame oil and garlic to further remove any gamey odor from the eel and enhance its flavor. Be careful not to burn the ingredients.
Step 6
Add the rehydrated seaweed, with excess water squeezed out, to the pot with the eel. Pour in 1 tablespoon of soy sauce for soup and stir-fry together for 1-2 minutes, ensuring the seaweed is well combined with the eel. Stir-frying the seaweed in oil will make it tender.
Step 7
Add 1 teaspoon of salt to lightly season, then stir everything at the bottom of the pot to combine well. Stir-frying these ingredients beforehand will make the soup much richer and deeper in flavor.
Step 8
Now, pour in the 1800ml (approximately 9 cups) of water into the pot. Bring the soup to a boil over high heat.
Step 9
Once the soup comes to a boil, let it simmer vigorously over high heat for about 5 minutes. Then, reduce the heat to medium and simmer for 10 minutes, followed by low heat for another 15-20 minutes. This slow simmering allows the eel’s flavor and nutrients to fully infuse into the broth. Finally, taste the soup and adjust the seasoning with fish sauce or more salt if needed. Your delicious Eel and Seaweed Soup is ready!
