Jangeo-tang (Spicy Freshwater Eel Soup)
Quick answer
- Total time
- 75 min
- Level
- Hard
- Servings
- 4 servings
- Ingredients
- 7
About this dish
Because the eel is poached first and picked off the bone, the soup can be eaten by the spoonful without worrying about bones.
Read more
Koreans make a point of eating it in the hottest stretch of summer, and some add perilla seed powder or extra chili to change the broth.
Ingredients
Instructions
- 1
Clean 800 g freshwater eel and cut it into large pieces.
Place it in 1600 ml water, bring to a steady boil over medium heat, and cook for 20 minutes to draw out excess fat and strong aroma.
- 2
Lift out the cooked eel and let it cool until it can be handled.
Separate only the flesh, checking carefully for small bones and skin so the finished soup has a clean texture.
- 3
Strain the eel cooking liquid through a fine sieve and return it to the pot.
If a thick layer of fat floats on top, skim some off so the broth stays clear rather than heavy.
- 4
Whisk 1 tablespoon doenjang into the broth first until no lumps remain.
Add 2 tablespoons gochugaru and 1 tablespoon minced garlic, then keep the pot at a medium boil to bloom the seasoning.
- 5
Add 150 g dried radish greens and simmer for 12 minutes.
Keep the heat moderate, not fierce, until the stems soften and the broth turns red and earthy without reducing too much.
- 6
Add the reserved eel flesh and 1 sliced green onion.
Simmer gently over medium-low heat for 8 more minutes, stopping when the eel is tender, the broth tastes balanced, and the pieces still hold their shape.
Use-up ingredient planner
Turn these ingredients into two more meals
The overlap excludes basic seasonings. Open the next recipe and your selected dishes will stay with you.
Korean Loach Stew (Ground Loach & Perilla Seed Pot)
dried radish greens, green onion
Korean Loach Soup (Blended Loach and Dried Radish Greens Tonic)
dried radish greens, green onion
Korean Gangwon-Style Loach Soup
dried radish greens, green onion