Revitalizing Eel and Abalone Soup
Abalone and Eel Soup: A Revitalizing Dish for Seasonal Changes
As the seasons shift and the air turns crisp, it feels like winter has arrived before autumn has truly settled. With the sudden drop in temperature, colds are becoming prevalent. I found a great deal on abalone at the mart and decided to buy some eel to make a warming, hearty soup. This Abalone and Eel Soup is perfect for boosting your energy during this transitional period. It’s a nourishing dish that will help you feel revitalized.
Main Ingredients- 5 Eels
- 10 Abalones
- 1 bag Bean sprouts (about 1 handful)
- 100g Young bok choy (or rehydrated dried radish greens)
- 1 Onion (medium-sized)
- 1 Green onion (scallion)
- 2 Red chili peppers
- 3 Cheongyang peppers (Korean hot peppers)
Cooking Instructions
Step 1
First, prepare the vegetables for the soup. Wash the bean sprouts thoroughly. Chop the young bok choy into bite-sized pieces. (If using dried radish greens, make sure to rehydrate and soften them by boiling beforehand.)
Step 2
Finely chop or julienne the onion. Slice the green onion diagonally. Seed the red and Cheongyang peppers and chop them finely to add a pleasant spiciness.
Step 3
After preparing the eel, place it in a pot with 1000ml of water. Bring to a boil over high heat. Once boiling, reduce the heat to medium-low and simmer for 20-30 minutes to extract the rich flavor from the eel. Remove the bones and head, then separate the flesh.
Step 4
In a bowl, combine the chopped bok choy and bean sprouts. Add 1 tablespoon of doenjang and 2 tablespoons of gochugaru, and gently mix them together. Marinating the vegetables beforehand helps them absorb the flavors beautifully.
Step 5
Add the marinated vegetables, chopped onion, and sliced green onion to the eel broth. Bring to another boil and cook until the vegetables are tender.
Step 6
Clean the abalones by scrubbing them with a brush, paying attention to the area between the shell and the meat. To remove the ‘beak’ or ‘teeth’, carefully pierce it with the tip of a knife and press down firmly with your finger to detach it. This ensures a pleasant eating experience.
Step 7
Finally, add the prepared abalones, chopped red and Cheongyang peppers to the soup. Stir in the zanthoxylum powder and season with fish sauce to taste. Cook until the abalone is tender. You can adjust the seasoning with salt if needed. Serve hot for a nourishing meal that will help you stay healthy through the changing seasons.
