Gochujang Eel Soup recipe - ingredients, nutrition and when to eat it
This southern Korean-style soup is simmered with freshwater eel and dried radish greens in a gochujang-based sauce.
This southern Korean-style soup is simmered with freshwater eel and dried radish greens in a gochujang-based sauce. Its rich, spicy broth gets a nutty finish from perilla seeds, making it a hearty meal with rice for lunch or dinner.
Soups & stews · 50 minutes to cook
Tips: Eel can break apart if stirred for too long, so gently shake the pot to mix after adding it.
Tips: If the dried radish greens are tough, blanch them for five extra minutes to soften the stems before using.
Tips: Add the perilla seed powder at the end to preserve its nutty aroma.
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Ingredients (1 serving)
- Freshwater eel — 150 g
- Cooked dried radish greens — 100 g
- Perilla seed powder — 1 Tbsp
- Gochujang (Korean chili paste) — 1 Tbsp
- Green onion — 0.3 pc
- Minced garlic — 1 tsp
- Korean chili powder — 0.5 tsp
- Doenjang (Korean soybean paste) — 0.5 Tbsp
- Water — 500 ml
- Salt — 1 pinch