Dog Day food! A simple bowl in the heat. Freshwater eel soup
In the hot summer, a freshwater eel seems to be gaining strength. A freshwater eel! It's too small to grill, so I boiled it in soybean paste It's super easy to make! It has no smell of fishy smell, and it has a light and savory taste, which is a health food.
3 serving
Within 30 minutes
어부동김반장
Ingredients
  • freshwater eel
    1ea
  • Dallae (meaning 'dallae')
    1handful
  • Tofu
    1/2piece
  • leek
    1piece
  • crushed garlic
    1/2spoon
  • Cheongyang red pepper
    2ea
  • onion
    1/2ea
  • Soybean paste
    1spoon
  • anchovy broth
    7cup
Cooking Steps
STEP 1/7
Cut a trimmed freshwater eel into appropriate sizes.
STEP 2/7
Cut tofu, green onions, and onions into similar sizes.
Chop the 2 cheongyang peppers that will make it more spicy
I took out a handful of ice cubes that I froze in the freezer in spring.
STEP 3/7
Boil 7 cups of anchovy broth with 1 spoon of soybean paste.
STEP 4/7
When it starts to boil, add the trimmed eel and simmer over medium heat for about 15 minutes.
STEP 5/7
Add onions, green onions, and minced garlic and boil.
STEP 6/7
When the onions are cooked
Add tofu, dallae, and Cheongyang red pepper and boil it for a little bit.
STEP 7/7
You can use soy sauce or soybean paste for the seasoning.
Freshwater eel soup is complete.
Doenjang perfectly catches the smell of eel fish. I think the sweet potatoes frozen in spring added the scent of eel soup.
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