Eel Soup recipe - ingredients, nutrition and when to eat it
This hearty soup is made by simmering eel and dried radish greens in soybean paste.
This hearty soup is made by simmering eel and dried radish greens in soybean paste. Rich, savory, and pleasantly spicy, it’s especially good on a hot summer evening or whenever you’re craving a comforting home-cooked meal.
Soups & stews · 50 minutes to cook
Nutrition (per 756g serving): 290.6 kcal · protein 28.5g · carbohydrate 12.9g · fat 14g · sodium 1584.8mg
Nutrition source: one serving calculated from an ingredient table verified against "National Integrated Food Nutrient Database (standard data)" (Korea MFDS, RDA and Ministry of Oceans and Fisheries via the Public Data Portal).
Tips: Squeeze the dried radish greens well so they don’t water down the broth.
Tips: Simmer the eel first, then add the soybean paste and greens for a deeper broth flavor.
Tips: Add the ground perilla seeds at the end and avoid simmering them too long to preserve their nutty aroma.
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Ingredients (1 serving)
- Eel — 120 g
- Dried radish greens — 80 g
- Doenjang — 1.2 Tbsp
- Perilla seed powder — 1.5 Tbsp
- Garlic — 2 pc
- Green onion — 0.3 pc
- Korean chili flakes — 0.5 Tbsp
- Cheongyang chili pepper — 0.5 pc
- Water — 500 ml
- Salt — 0.2 tsp