Rich and Savory Eel Soup (Jang-eo-tang) for a Revitalizing Boost
Energize Your Sluggish Spring Day with Homemade Eel Soup!
I never thought I’d be making eel soup at home! It was always something I enjoyed at restaurants. This nourishing eel soup is perfect for a spring energy boost, and I’ve made it myself! The rich, savory broth made from fresh sea eel bones and meat is truly delicious, with the added freshness of Korean cabbage giving it a refreshing touch. This nutritious and revitalizing eel soup is a perfect way to replenish your energy, especially during the spring season. Enjoy this hearty and comforting dish made easily in your own kitchen.
Main Ingredients- Sea eel bones and heads from 6 eels
- 2 sea eels
- 1/2 head of young napa cabbage (Eolgaritguk)
Broth and Seasoning Ingredients- 1 onion
- 2 stalks of green onion
- 1 piece of ginger (about the size of a garlic clove)
- 7 whole garlic cloves
- A pinch of whole peppercorns
- 1 bottle of soju (Korean rice wine)
- 1 cup of chopped green onion
- 2 Tbsp minced garlic
- 1/2 cup perilla seed powder
- 1/2 Tbsp gochugaru (Korean chili flakes)
- 1 Tbsp doenjang (fermented soybean paste)
- 1.5 Tbsp fish sauce
- 1 Tbsp soup soy sauce
- 1 onion
- 2 stalks of green onion
- 1 piece of ginger (about the size of a garlic clove)
- 7 whole garlic cloves
- A pinch of whole peppercorns
- 1 bottle of soju (Korean rice wine)
- 1 cup of chopped green onion
- 2 Tbsp minced garlic
- 1/2 cup perilla seed powder
- 1/2 Tbsp gochugaru (Korean chili flakes)
- 1 Tbsp doenjang (fermented soybean paste)
- 1.5 Tbsp fish sauce
- 1 Tbsp soup soy sauce
Cooking Instructions
Step 1
Today, we’re making a special revitalizing dish at home! I’m going to try making eel soup using the fresh sea eel, along with the bones and heads that were sent with it. I’ll be using some helpful tips from the internet to make it deliciously!
Step 2
In a large pot, combine the eel bones, eel heads, and the 2 prepared sea eels. Add the broth ingredients: 1 onion, 2 stalks of green onion, 1 piece of ginger, 7 whole garlic cloves, a pinch of whole peppercorns, and 1 bottle of soju to remove any fishiness. Bring to a boil over high heat, then reduce to medium-low heat, remove the lid, and simmer for about 30 minutes to 1 hour to extract the deep flavor of the eel. Skim off any impurities that rise to the surface while simmering.
Step 3
Look at that milky, delicious broth! The eel has become tender and soft from simmering.
Step 4
Carefully remove the cooked eel, bones, and heads from the pot. Let them cool slightly, then transfer them to a blender. Add a little of the simmering broth and blend until very smooth. If you don’t have a blender, use a mortar and pestle or a masher to get it as fine as possible.
Step 5
Now, it’s time to strain the blended eel mixture. Place a fine-mesh sieve over a bowl and pour the blended mixture into it. Since there are bone fragments, it might not pass through easily. Use a spatula or the back of a spoon to gently press and rub the mixture, helping the smooth liquid to pass through. Strain out the clear broth as much as possible.
Step 6
To the strained eel broth, add the blanched young napa cabbage and dissolve 1 Tbsp of doenjang (fermented soybean paste). It’s good to have the cabbage blanched beforehand. If you enjoy a spicy taste, you can add more gochugaru (Korean chili flakes), but today, as someone in the household doesn’t eat spicy food, I’ve carefully added only 1/2 Tbsp. After it starts simmering, reduce to medium-low heat and cook for about 10 more minutes.
Step 7
Skim off any foam or scum that rises to the surface as the soup simmers – this will result in a cleaner, clearer broth. Now, add 2 Tbsp of minced garlic and a generous amount of chopped green onion, and simmer for another short while to enhance the flavor.
Step 8
Finally, add a generous 1/2 cup of perilla seed powder for a thick, nutty, and savory flavor. Season the soup first with 1 Tbsp of soup soy sauce. Adjust the seasoning further with fish sauce (1.5 Tbsp) or more soup soy sauce to your personal taste. And there you have it – your delicious eel soup is ready! Enjoy this hearty and satisfying meal with a warm bowl of rice.
