Ultimate Health Booster: Delicious & Easy Homemade Eel Soup (Jangeo-guk)
Master the Art of Jangeo-guk: A Foolproof Recipe for Rich and Flavorful Eel Soup
Eel soup, known as Jangeo-guk, is a prized delicacy for its immense health benefits and rich, savory flavor. I decided to make this nourishing soup for my parents who work tirelessly. While the preparation can be intricate and time-consuming, the joy of seeing them savor every spoonful makes it all worthwhile. This guide will walk you through the steps to create a delicious, non-fishy Jangeo-guk, perfect even for beginner cooks.
Main Ingredients
- 10 cleaned eels (approx. 1.5kg)
- 1 handful of cooked gosari (fernbrake)
- 1 handful of cooked siraegi (dried radish greens)
- 1 handful of blanched bean sprouts
- 1 handful of napa cabbage
- 1 handful of chives
- 1 large leek
- 1 pack of dried kelp and leek roots for broth
Seasoning & Broth Ingredients
- 3-4 Tbsp chili powder (adjust to taste)
- 2-3 Tbsp minced garlic
- Soy sauce or salt (for seasoning)
- Sansho pepper powder (optional, to taste)
- 1 cup soju or rice wine (for deodorizing)
- Water (as needed)
- 3-4 Tbsp chili powder (adjust to taste)
- 2-3 Tbsp minced garlic
- Soy sauce or salt (for seasoning)
- Sansho pepper powder (optional, to taste)
- 1 cup soju or rice wine (for deodorizing)
- Water (as needed)
Cooking Instructions
Step 1
Fresh eels are key! The most crucial step is removing the slimy mucus. Place the eels in a sturdy net (like an onion bag) and sprinkle generously with coarse salt. Wearing rubber gloves, rub the eels vigorously to remove the slime. Repeat this process until the eels feel smooth and clean. This step is vital to eliminate any fishy odor. (Tip: If this process seems too daunting, consider purchasing pre-cleaned eels from your market. You can portion and freeze any unused eels.)
Step 2
Prepare the vegetables that will add depth to the soup. Lightly blanch the gosari, siraegi, and napa cabbage. Blanch the bean sprouts as well. Rinse the chives thoroughly. Cut all the prepared vegetables into bite-sized pieces, about 5cm long. (Tip: Ensure the siraegi and gosari are well-cooked and tender to avoid any bitterness in the soup.)
Step 3
Now, let’s make a rich broth. In a large pot, combine the cleaned eels, the dried kelp and leek root pack, the whole leek, and 1 cup of soju. Bring to a boil over high heat, then cover and simmer until the eel meat is very tender and easily separates from the bones. This usually takes about 1.5 to 2 hours. Add water a cup at a time if the liquid reduces too much during cooking.
Step 4
Once the eels are thoroughly cooked, it’s time to separate the meat from the bones. This is the most labor-intensive but rewarding part of making Jangeo-guk. Carefully remove the eel meat and set it aside. (Tip: The easiest and safest way to handle the bones is to grind them very finely using a blender or food processor. You can add the whole cooked eel (bones included) to the blender with some broth and process until smooth. This will enrich the soup. Alternatively, if you don’t have a blender, you can meticulously pick out the bones by hand using a sieve, as was traditionally done. This requires significant effort but imbues the soup with a special, heartfelt touch.)
Step 5
Strain the broth meticulously to remove all the bones. Pour the eel broth through a fine-mesh sieve, pressing down on the solids to extract as much liquid as possible. Repeat this straining process multiple times until all bones are removed. (Tip: It’s crucial to ensure no bones remain in the broth, as they can be a choking hazard. Be patient and thorough during this step. This painstaking effort is the secret to a perfect Jangeo-guk.)
Step 6
After repeated straining, you’ll be left with only the bones. Discard the bones and keep the separated eel meat. (Tip: If the manual bone separation (steps 3 & 4) feels too challenging, a blender method is highly recommended. Blend the cooked eel, bones, and some broth until smooth, then strain through a sieve for a much easier process.)
Step 7
Return the separated eel meat to the pot. Pour in the strained eel broth. Bring it back to a rolling boil, allowing the eel meat to soften further and integrate into the broth. If the soup is too concentrated, add about a cup of water to achieve your desired consistency.
Step 8
Now, let’s add the seasonings and vegetables. Add all the prepared vegetables (gosari, siraegi, napa cabbage, bean sprouts, chives) to the boiling soup. Season with chili powder, minced garlic, and salt (or soy sauce) to taste. (Tip: Adding sansho pepper powder too early can make the soup bitter when reheated. It’s best to add it just before serving, allowing each person to adjust the amount to their preference. The unique aroma of sansho pepper complements the eel beautifully.)
Step 9
Simmer for a few more minutes until all the flavors meld together, and your nourishing Jangeo-guk is ready! This soup is an exceptional tonic and a truly restorative dish. Though the process demands effort, the reward of a healthy, delicious meal for your loved ones is immeasurable. Enjoy!
