Seoul-Style Eel Soup: Easy and Delicious Home-Style Elixir
Rich and Deep Broth, Packed with Nutrients! Seoul-Style Eel Soup Recipe
When you crave a revitalizing meal that boosts your energy! Instead of the complicated and labor-intensive Gyeongsang-do style eel soup, we’re introducing a Seoul-style eel soup recipe that’s easy and convenient to make at home. The harmony of the clear, refreshing broth and tender eel is exceptional.
Main Ingredients- 200g prepared eel (For those familiar, remove bones and skin beforehand)
- 150g thoroughly washed bean sprouts
- 100g fermented napa cabbage greens (ugogi), cut into bite-sized pieces
- 70g blanched and cut taro stems
- 2 red chili peppers, deseeded and roughly chopped
- 2 Korean green chili peppers (cheongyangcho), deseeded and roughly chopped
- 1 large Korean leek, sliced diagonally
- 2 Tbsp anchovy sauce (adds umami)
- 1.5L prepared broth (anchovy and kelp broth recommended)
- 2 Tbsp soybean paste (doenjang) (for a savory flavor)
- 3 Tbsp fine chili powder (for color and a hint of spice)
- 2 Tbsp shiitake mushroom powder (enhances aroma!)
- 2 Tbsp minced garlic (the key to fragrant flavor!)
- 1/2 Tbsp Sichuan peppercorns (jeppigaru/sanchogaru) (adds a unique tingly aroma)
- A pinch of black pepper (finishing spice)
Cooking Instructions
Step 1
First, prepare the vegetables. Remove the seeds from the red and green chili peppers and chop them roughly. Slice the leek diagonally. In a large bowl, combine the ugogi with 2 Tbsp doenjang and 3 Tbsp fine chili powder, mixing well. Let it marinate for a while to absorb the seasoning.
Step 2
Now, let’s prepare the broth and start cooking! Pour 1.5L of pre-made broth (made with anchovies and kelp) into a pot. Add the seasoned ugogi and the cleaned eel, then simmer over medium heat. It’s important to boil until the eel is tender and the ugogi is cooked.
Step 3
Once the eel is somewhat cooked, add the thoroughly washed bean sprouts, 2 Tbsp anchovy sauce for added umami, and 2 Tbsp fragrant minced garlic. Let it sit for a moment without stirring, allowing the bean sprouts to wilt and the ingredients to meld together.
Step 4
Finally, add all the prepared red chili peppers, green chili peppers, and leeks, and boil for another brief moment. Once the vegetables are slightly cooked, just before turning off the heat, stir in 2 Tbsp shiitake mushroom powder for a fragrant aroma, 1/2 Tbsp Sichuan peppercorns for a tingly sensation, and a pinch of black pepper to finish. Enjoy it hot!
