Korean Eel Stew (Freshwater Eel in Spicy Perilla Broth)
Jangeo jjigae is a nourishing Korean stew featuring freshwater eel simmered in a gochujang-based broth thickened with ground perilla seeds. The eel's rich, oily flesh melds with the fermented chili paste to produce an intensely savory liquid, while the perilla adds a creamy, nutty body. Red pepper flakes layer additional heat on top of the gochujang's sweetness. Traditionally considered a stamina food, this hearty stew is especially popular during the hot summer months.
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Instructions
- 1
Clean and cut eel into pieces.
- 2
Bring water, gochujang, and red pepper to a boil.
- 3
Add eel and simmer until cooked through.
- 4
Stir in perilla seed powder; season with salt.
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