How to make a clean eel bone perilla seed mushroom soup
This is 100% pure eel bone perilla seed soup that fully utilizes the savory taste of the eel bone soup itself. It is the best of savory taste with clear soup, perilla seeds and perilla oil. Ginger, garlic, soju, perilla oil, and perilla seeds It doesn't smell fishy at all, but the milky soup is so savory It tastes like pine nuts or perilla seed porridge. It's like mushroom soup with various mushrooms~ You can use mushrooms depending on the situation I think it'd be good to add chives or perilla leaves. The savory taste of eel bones, perilla seeds, and perilla oil It really tastes like sesame seeds. It is the best health food because it is rich in calcium by grinding bones, perilla oil, vegetable omega-3 and savory.
5 serving
Within 120 minutes
Tina소울푸드
Ingredients
  • Eel
    10ea
  • Water
    1200ml
  • perilla oil
    5spoon
  • Perilla seeds
    5spoon
  • Radish
    3cm
  • King oyster mushroom
    4ea
  • enoki mushroom
    1pack
  • a mandarin duck mushroom
    70g
  • Korean style soy sauce
    1spoon
  • ground pepper
    1/3ts
  • leek
    4piece
  • Scallions
    2ea
  • Stone Minari
    5ea
  • Garlic
    2piece
  • Cheongyang red pepper
    1ea
  • Soju
    2spoon
  • leek
    1ea
  • Garlic
    10piece
  • Ginger
    1piece
  • Soju
    4spoon
Cooking Steps
STEP 1/12
Add flour to the head and bones of the eel and rinse it several times until the water does not come out.
STEP 2/12
Sieve head and bones and drain.
STEP 3/12
Put plenty of perilla oil in the pressure cooker
Stir-fry eel heads and bones for about 5 minutes.
Process of removing fishy smell and maximizing savory. ^^
STEP 4/12
Add water and boiling ingredients and simmer in a pressure cooker.
Garlic and ginger are good to use a filter or cotton cloth for easy removal.
Boil until additional pressure rises for about 10 minutes, then let it drop.
If it's a regular pot, it's better to boil it for 30 to 40 minutes.
STEP 5/12
Remove ingredients for cooking.
STEP 6/12
Sift the eel head and bones and put them in a blender.
STEP 7/12
Add a little broth to the blender and grind finely.
STEP 8/12
Strain the ground bones through a sieve.
Squeeze it down with a spoon
I made sure that the nutrients go down as much as possible.
Please discard the filtered bone ingredients.
STEP 9/12
Pour the filtered eel stock back into the pressure cooker.
STEP 10/12
Cut it and put dried pine mushrooms
Add soy sauce, soju, garlic
Boil over medium heat for about 10 minutes.
Please lower the heat because the ingredients can sink and burn.
STEP 11/12
mandarin duck and enoki mushroom cut off from the bottom
Put it in, please.
STEP 12/12
Add green onion, pepper, pepper and perilla seeds and bring to a boil.
Just before eating, add perilla seeds, pepper, sancho, and whatever you like.
- You need to remove the blood from the eel bones to prevent the fishy smell. - If you fry the eel bones in perilla oil before cooking, it'll be more savory It gets rid of the fishy smell.
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