Spicy and Rich Eel Soup (Jang-eo-tang) – The Ultimate Summer Booster!
End of Summer Recipe: A Flavorful and Spicy Eel Soup for Rejuvenation
As the sweltering summer begins to wane, it’s time to invigorate your body with a nourishing bowl of Jang-eo-tang (Eel Soup). Though the peak summer heat and traditional ‘Bok’ days have passed, this recipe offers a simple yet deeply flavorful and spicy way to replenish your energy. Enjoy a hearty meal that will leave you feeling completely satisfied!
Main Ingredients- 1 whole freshwater eel
- 1 handful dried fernbrake (gosari)
- 1 bag bean sprouts (approx. 200g)
- 1 handful outer cabbage leaves (ugyeoji, prepared)
- 5 shiitake mushrooms
- 3 perilla leaves (kkaennip)
- 1/2 onion
- 2 red chili peppers
- 2 green chili peppers
- 1 stalk green onion
Seasoning Paste- 1 Tbsp red pepper powder (gochugaru)
- 1 tsp minced garlic
- 1 tsp perilla seed powder (deulkkaegaru)
- Salt to taste
- 1 Tbsp soy sauce (jin ganjang)
- 1 Tbsp soybean paste (doenjang)
- 1 Tbsp red pepper powder (gochugaru)
- 1 tsp minced garlic
- 1 tsp perilla seed powder (deulkkaegaru)
- Salt to taste
- 1 Tbsp soy sauce (jin ganjang)
- 1 Tbsp soybean paste (doenjang)
Cooking Instructions
Step 1
First, let’s prepare a rich broth to form the base of your delicious eel soup. Traditionally, a deep broth is made using eel bones. However, if eel bones are unavailable, you can achieve a clear yet flavorful broth using dried kelp and anchovies. Place a generous amount of water in a pot, add the kelp and anchovies, and simmer for about 15-20 minutes.
Step 2
While the broth is simmering, wash and prepare all your vegetables. Soak the dried fernbrake (gosari) in water until softened, then rinse and drain the bean sprouts. Cut the outer cabbage leaves (ugyeoji) into bite-sized pieces. Remove the stems from the shiitake mushrooms and slice them thinly. Slice the onion and the red and green chili peppers into thin diagonal pieces, removing the seeds. Thinly slice the perilla leaves by stacking and rolling them. Cut the green onion diagonally into longer pieces.
Step 3
While the recipe calls for shiitake mushrooms, feel free to substitute them with oyster mushrooms or any other mushrooms you prefer if shiitake are not available. Different mushrooms will impart unique flavors and aromas, adding complexity to your soup.
Step 4
Now, prepare the star ingredient: the eel. Cut the cleaned eel into manageable, bite-sized pieces. Be cautious when cutting the eel, as its skin can be slippery, making the knife prone to sliding. To ensure a safer cut, you can place a kitchen towel beneath the eel on the cutting board or briefly freeze the eel for about 15-20 minutes to firm it up before slicing. If you prefer, you can remove the bones before cutting.
Step 5
Once the broth has reached a good simmer, remove the kelp and anchovies. Stir in 1 tablespoon of soybean paste (doenjang) and dissolve it thoroughly into the broth. Adding soybean paste early on will lend a savory depth and help mask any potential fishiness from the eel, enriching the overall flavor. Reduce the heat to low and let it simmer gently.
Step 6
With the broth simmering and the soybean paste dissolved, add the eel and all the prepared vegetables (fernbrake, bean sprouts, cabbage leaves, shiitake mushrooms, and onion) to the pot. Allow everything to simmer until tender and the flavors meld together, which typically takes about 15-20 minutes. Skim off any foam that rises to the surface during cooking for a clearer broth.
Step 7
Finally, add 1 teaspoon of minced garlic and let the soup simmer for a short while longer. If you desire a spicier, more robust flavor, you can add more red pepper powder (gochugaru) at this stage. Should you detect any lingering fishy odor from the eel, stir in 1 teaspoon of perilla seed powder (deulkkaegaru). This powder adds a nutty aroma and effectively neutralizes fishy tastes. Adjust the seasoning with soy sauce or salt to your preference.
Step 8
And there you have it – a simple yet incredibly nutritious and flavorful eel soup! While it might seem complex, following these steps carefully will allow even beginner cooks to create a delicious Jang-eo-tang. For an even more enjoyable meal, serve hot with rice, and garnish with the sliced perilla leaves and chili peppers.
