When making the sauce, we used balsamic vinegar to take advantage of its unique flavor and boil it down to reduce sodium.
Calories
186kcal
Carbs
21.5g
Protein
16g
Fat
4g
Sodium
460.7mg
Ingredients
Main
Others
Eel 250g, Milk 100g 뿌리채소조림 : Burdock Root 60g, Deodeok (Mountain Bellflower Root) 60g, Ginger 20g, Seasoned Soy Sauce 15g, Candied Ginger 15g Oligosaccharide Syrup 15g, Balsamic Vinegar 30g 곁들이김치 : Wild Garlic Leaf Kimchi 25g, White Kimchi 25g
Finding these ingredients in the US
- Oligosaccharide SyrupKorean oligosaccharide syrup. Light corn syrup or honey gives a similar sheen and mild sweetness.
Nutrition Facts
Per 100g of main ingredientsMilk
- Rich in calcium (120mg) — a key building block of bones and teeth
Burdock Root
- Rich in dietary fiber (4.6g) — can support digestion and help you feel full
- Rich in potassium (410mg) — helps balance sodium and supports muscle function
Source: RDA National Standard Food Composition Table. General nutritional info, not a claim of medical benefit.
Instructions
Follow the steps to see at a glance when and how each ingredient is used.
🔍Clean the eel and soak in milk to remove impurities.
🔍Julienne the deodeok and burdock root thin and soak in cold water.
🔍Julienne the ginger and soak in cold water.
🔍Make the braising sauce and stir-fry the deodeok, burdock root, and ginger separately, then mix.
🔍Reduce the seasoned soy sauce and balsamic vinegar, then stir-fry the eel.
🔍Prepare the side kimchi and mix the simmered root vegetables with eel to finish.