Energizing Eel and Seaweed Soup (Jangeo Miyeokguk)
A Nourishing and Flavorful Eel and Seaweed Soup Recipe
Experience the deeply satisfying and restorative power of Jangeo Miyeokguk, a Korean soup featuring tender eel and nutrient-rich seaweed. This recipe offers a delightful combination of textures, with the succulent eel complementing the soft seaweed, making it a beloved dish for all ages. It’s perfect for special occasions or whenever you need a hearty and revitalizing meal.
Main Ingredients
- 240g prepared eel
- 1 large handful dried seaweed (cut type) (approx. 10-15g)
Seasoning & Other Ingredients
- 1 Tbsp soup soy sauce or fish sauce (for initial marination, optional)
- 3 Tbsp perilla oil
- 3 Tbsp rice wine (mirin or cheongju)
- 1 Tbsp minced garlic
- 1/2 Tbsp to 1 Tbsp fish sauce (like Kkanari or anchovy) or soy sauce (for final seasoning, adjust to taste)
- 1/2 Tbsp salt (adjust to taste)
- 1400ml water (about 7 cups)
- 1 Tbsp soup soy sauce or fish sauce (for initial marination, optional)
- 3 Tbsp perilla oil
- 3 Tbsp rice wine (mirin or cheongju)
- 1 Tbsp minced garlic
- 1/2 Tbsp to 1 Tbsp fish sauce (like Kkanari or anchovy) or soy sauce (for final seasoning, adjust to taste)
- 1/2 Tbsp salt (adjust to taste)
- 1400ml water (about 7 cups)
Cooking Instructions
Step 1
First, soak the dried cut seaweed in cold water for about 15-20 minutes until fully rehydrated. Once softened, rinse the seaweed 2-3 times under clean water, squeeze out any excess moisture, and then cut it into bite-sized pieces (about 3-4 cm long). This process helps remove any unpleasant saltiness or fishy odor.
Step 2
Rinse the eel thoroughly under running water. Trim off any rough parts like fins, and cut it into manageable pieces (about 2-3 cm). Place the cut eel in a pot and add 3 Tbsp of perilla oil and 3 Tbsp of rice wine. (Optional tip: For an even better flavor and to reduce any fishiness, you can add an extra tablespoon of soup soy sauce or rice wine, marinate the eel for a few minutes, and then stir-fry.)
Step 3
Stir-fry the eel over medium heat for about 2-3 minutes, or until its surface turns opaque white. The perilla oil and rice wine will enhance the eel’s natural flavor and help eliminate any gamey smell.
Step 4
Now, add the soaked and prepared seaweed to the pot with the stir-fried eel. Sprinkle in 1/2 Tbsp of salt and stir-fry everything together for another 1-2 minutes until the seaweed wilts slightly and combines well with the eel. This step allows the seaweed to absorb some of the initial seasoning, deepening the soup’s flavor.
Step 5
Once the ingredients are well-stirred and slightly sautéed, pour in 1400ml (about 7 cups) of water. Stir the pot well, scraping up any delicious bits of eel and seaweed that might be stuck to the bottom.
Step 6
Turn the heat up to high and bring the soup to a rolling boil. As the soup comes to a boil, skim off any foam or impurities that rise to the surface with a spoon for a cleaner broth.
Step 7
Once the soup is boiling, add 1 Tbsp of minced garlic and stir it evenly into the broth. The pungent aroma of garlic will infuse the soup, adding another layer of flavor.
Step 8
Reduce the heat to low, cover the pot, and let the soup simmer gently for 10-15 minutes. Simmering over low heat allows the flavors of the eel and seaweed to fully meld into the broth, resulting in a richer and smoother soup. Finally, taste the soup and adjust the seasoning with more fish sauce or soy sauce, or salt, according to your preference. A dash of black pepper can be added for extra zest before serving.
