Korean culinary columnist Choi Man-soon reminisces about the tradition of preparing eel dishes as a family bonding and energy-restoring ritual. Emphasizing the cultural importance of eel in Korean food, he describes how his family used to catch and cook eels with herbs like huanggi and danggui, creating a nutrient-rich broth. This tradition, rooted in the idea of food as both sustenance and a form of protection, reflects the Korean approach to seasonal cuisine. Eel, valued for its high vitamins and Omega-3, is portrayed as an embodiment of familial love and a symbol of resilience against the summer heat. Eel dishes like eel soup, grilled eel, and eel stew are seen as symbols of strength, warmth, and the enduring spirit of Korean families.
