Jangeotang || Eel Soup, 鳗鱼汤, 鰻魚湯, ウナギスープ, 장어탕

Jangeotang is a hearty Korean soup made with eel. It’s a popular dish, especially in the southern regions of Korea, where eel is readily available.

Key Ingredients:

Eel: A freshwater or saltwater eel, often cut into bite-sized pieces.
Doenjang: A fermented soybean paste, which adds a rich, umami flavor.
Vegetables: Often includes onions, garlic, and ginger.
Seasonings: Soy sauce, gochugaru (Korean chili powder), and other spices.

How to Make Jangeotang:

Prepare the Eel: Clean the eel and cut it into bite-sized pieces.
Simmer the Eel: Simmer the eel in water until it’s cooked through.
Prepare the Broth: In a separate pot, combine doenjang, gochugaru, garlic, and ginger with water. Bring to a boil.
Combine: Add the cooked eel to the broth and simmer until the flavors are well-combined.
Season and Serve: Season the soup with soy sauce and serve hot with rice.

Tips for the Best Jangeotang:

Choose Fresh Eel: Fresh eel will result in a more flavorful and tender soup.
Adjust the Spice Level: Add more or less gochugaru to your desired spice level.
Serve Hot: Serve the soup hot to enjoy the best flavor and texture.

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