Gaetjangeo Shabu

About the dish

Hamo shabu enjoyed as a summer tonic. Gaetjangeo (hamo) shabu is sea eel, scored to cut the fine bones, that blooms like a flower when blanched in broth — a summer tonic. Soft and nutty, it is counted among the South Coast's summer delicacies.

Key ingredient

Eel (jangeo) — a high-protein fish especially known for boosting men's stamina; its unsaturated fats keep cholesterol from building up in the vessels; rich in mucin protein and collagen. In season August; mainly from the South Coast.

Ingredients

Main: sea eel, onion, garlic chives, perilla leaves, cabbage, stock · Seasoning: cho-gochujang, seasoned sauce

Simple recipe

1. Fillet the sea eel (hamo) and score the fine bones.
2. Bring a kelp stock to a boil.
3. Prepare the vegetables.
4. Blanch the eel until it curls like a flower.
5. Dip in the seasoned sauce and serve as a summer tonic.

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A Glass · Traditional pairing