Jangeo-tang (Spicy Freshwater Eel Soup)
Jangeo-tang is a nourishing Korean eel soup in which freshwater eel is first boiled, deboned, and then simmered in a bold seasoning of doenjang and gochugaru. Dried radish greens (sirae-gi) are added to the pot, contributing an earthy, slightly bitter depth that grounds the richness of the eel. Garlic and green onion temper any fishiness, leaving behind only the eel's clean, fatty savoriness. The broth develops a dark, spicy intensity while the eel meat remains soft and oil-rich, dissolving into each spoonful. High in protein and healthy fats, jangeo-tang has long been considered a stamina-building dish in Korea, traditionally eaten during the hottest days of summer or whenever energy reserves run low. The combination of fermented soybean paste and chili gives the soup a complexity that distinguishes it from milder restorative broths.
Adjust Servings
Instructions
- 1
Clean and cut eel, then boil in water for 20 minutes.
- 2
Cool and separate eel flesh from bones and skin.
- 3
Strain the boiling liquid and use it as broth.
- 4
Add doenjang, gochugaru, garlic, and greens to broth and simmer 12 minutes.
- 5
Add eel flesh and green onion, then cook 8 more minutes.
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