Rich and Deep Tongyeong-Style Eel Soup
Healthy Home-Cooked Meal: Tongyeong Eel Soup Recipe
Just as some regions prepare eel soup by boiling loaches and straining their flesh, or by adding whole loaches to the pot, this Tongyeong-style eel soup uses fresh sea eel for a distinct flavor and aroma. You can either boil the sea eel whole until tender and then mash it, or chop the cleaned eel into large pieces and simmer it into a hearty, spicy soup akin to beef soup. Popular on the menus of eel barbecue restaurants in Tongyeong, this eel soup is a perfect dish to prepare at home to nurture your family’s health.
Main Ingredients
- 4 cleaned eels (approx. 600g)
- 1 bag bean sprouts (approx. 350g)
- 10 perilla leaves (깻잎)
- 2 green onions
Cooking Instructions
Step 1
First, prepare 4 cleaned eels (about 600g) with the bones removed. Rinse them thoroughly and cut them into bite-sized pieces. If you are using whole eels with bones, you can remove the bones and use only the flesh.
Step 2
Heat a deep pot over medium heat and add 2 Tbsp of cooking oil and 1 Tbsp of sesame oil. Add 1 Tbsp of minced garlic and the white parts of 2 green onions, thinly sliced. Sauté until fragrant, being careful not to burn the garlic and onions.
Step 3
Reduce the heat to low, then add 2.5 Tbsp of red pepper flakes (gochugaru) and stir-fry quickly to prevent burning. This step creates a spicy red chili oil base without needing to make it separately.
Step 4
Add the prepared eel pieces to the sautéed seasonings and stir-fry until the outside of the eel turns white. Ensure the seasonings are evenly coated on the eel as you stir.
Step 5
When the eel is almost cooked, add 4 Tbsp of soy sauce for soup (guk-ganjang) and stir-fry for another minute. The soup soy sauce enhances the umami of the eel and helps season the entire dish.
Step 6
Now, pour 7 cups (approx. 1.4L) of the rich broth made from anchovies and kelp into the pot. Bring it to a boil over high heat, then reduce to medium heat once boiling.
Step 7
Cover the pot and let it simmer vigorously over medium-low heat for about 10-15 minutes, allowing the flavors and aroma of the eel to fully infuse into the broth. Ensure the broth reduces slightly and becomes richer.
Step 8
Add one bag (approx. 350g) of bean sprouts, trimmed and washed, to the pot and cook them with the soup. The bean sprouts will add a refreshing crunch and subtle sweetness.
Step 9
Finally, thinly slice the green parts of 2 green onions diagonally and add them to the pot. Simmer for a short while longer. The fresh aroma of the green onions will further enhance the flavor profile of the eel soup.
Step 10
Lastly, thinly slice 10 perilla leaves (깻잎) into thick strips. Scatter them into the pot, ensuring they don’t clump together. Cook just until the perilla leaves are slightly wilted. Turn off the heat and season with a pinch of black pepper, if desired. The fresh aroma of perilla leaves will make the eel soup even more delightful. Enjoy while hot!
