Yoon Yi-ryeon's Clear Eel Soup

Ingredients needed 🛒6 servings

• 2 kg sea eel (before cleaning, medium size)
• 2-3 handfuls boiled winter cabbage
• 1 handful Korean taro
• 1 handful bracken fern
• 500 g mung bean sprouts
• 10 cheongyang chili peppers
• 3-4 red chili peppers
• 2 large green onions
• Korean mint leaves or Sichuan pepper (to taste)
• a little soju (for stir-frying eel)
• a little sesame oil (for stir-frying eel)
• 1 tablespoon salt (for stir-frying eel)
• 30 dried anchovies
• 3 palm-sized pieces dried kelp
• 1.5 onions
• 1 large green onion (for broth)
• a few green onion roots (for broth)
• 2 heaping tablespoons doenjang
• 2 heaping tablespoons minced garlic
• 0.5 tablespoon minced ginger
• 5 tablespoons gochugaru
• 6 L water
• about 5-6 tablespoons soup soy sauce
• almost 2 tablespoons salt
• 0.33 tablespoon black pepper

Recipe 🍳