Fresh Skate Wing Intestine Soup (Hong-eo Ae Tang): A Taste of Winter’s Delicacy from Jeolla Province
The Harmonious Blend of Chewy Skate Wing Intestines and Refreshing Broth in Winter’s Signature Dish, Hong-eo Ae Tang
Enjoy the authentic taste of Jeolla Province’s specialty, Hong-eo Ae Tang, made fresh at home! Instead of fermented skate, we use fresh skate wing intestines, making it accessible for everyone to enjoy without worry. The clear, refreshing broth, reminiscent of spicy fish soup, is enhanced by a unique, subtle aroma of skate, creating a truly special flavor. Here’s a recipe to add hearty goodness to your winter table.
Main Ingredients
- 400g fresh skate wing intestines (including guts and bones, thoroughly cleaned)
- 100g barley sprouts (or boiled bean sprouts)
- 1 green chili pepper
- 1 red chili pepper
- 1 stalk of large green onion (leek or scallion)
Seasoning & Condiments
- 3 Tbsp commercially available doenjang (soybean paste)
- 3 Tbsp gochugaru (Korean chili flakes)
- 2 Tbsp minced garlic
- 1 Tbsp soup soy sauce or fish sauce (adjust to taste)
- 1 Tbsp ginger wine or mirin (to remove skate’s fishy odor)
- 1/2 tsp black pepper powder
Broth Ingredients
- 1 sheet dried kelp (kombu), 10x10cm
- A handful of dried anchovies for broth (guts removed)
- 10-15 dried shrimp
- 3 Tbsp commercially available doenjang (soybean paste)
- 3 Tbsp gochugaru (Korean chili flakes)
- 2 Tbsp minced garlic
- 1 Tbsp soup soy sauce or fish sauce (adjust to taste)
- 1 Tbsp ginger wine or mirin (to remove skate’s fishy odor)
- 1/2 tsp black pepper powder
Broth Ingredients
- 1 sheet dried kelp (kombu), 10x10cm
- A handful of dried anchovies for broth (guts removed)
- 10-15 dried shrimp
Cooking Instructions
Step 1
First, let’s make a delicious broth. In a pot, combine 2 liters of water with a handful of dried anchovies (guts removed), 10-15 dried shrimp, and one sheet of dried kelp. Bring to a boil over high heat. Once boiling, remove the kelp and reduce the heat to medium. Simmer for about 10 minutes to extract the deep flavors of the anchovies and shrimp, then strain out all the solids, leaving only a clear broth.
Step 2
Gently rinse the fresh skate wing intestines under running water about twice to remove any impurities or small bones. Be careful not to wash too vigorously, as this can wash away the flavor. After rinsing, drain the intestines thoroughly in a colander.
Step 3
Slice the green and red chili peppers thinly on an angle (about 5mm thick). Slice the large green onion diagonally into 5cm lengths. Wash the barley sprouts clean and drain them. (If barley sprouts are unavailable, blanched bean sprouts or shredded aged cabbage can be used as substitutes.)
Step 4
Dissolve the 3 tablespoons of commercially available doenjang into the prepared clear broth, mixing well. Once the doenjang is dissolved, add the prepared skate wing intestines and 3 tablespoons of gochugaru, and bring to a boil over high heat.
Step 5
As the skate wing intestines cook and the soup boils, foam will rise to the surface. This foam can make the broth cloudy, so skim it off with a spoon. Add 1 tablespoon of ginger wine (or mirin) and 1 tablespoon of soup soy sauce (or fish sauce), and taste to adjust the seasoning. While you might notice a slight skate aroma initially, it will mellow as it cooks.
Step 6
Once most of the foam has been skimmed and the broth looks clearer, add the washed barley sprouts and continue to simmer them together for about 5 minutes, or until tender.
Step 7
When the barley sprouts are tender and well incorporated into the broth, add the diagonally sliced green onion, red chili pepper, and green chili pepper. Boil for another minute until the vegetables are slightly softened and the soup is beautifully colored. Your delicious Hong-eo Ae Tang is ready! Serve piping hot with rice for a perfect winter meal.
