Grilled Eel (Simplified)
Jangeo Gui
Prep: 10 min | Cook: 10 min | Total: 20 min | Serves: 2
Ingredients
- 1 lb Freshwater eel (butterflied, cleaned)
- 3 tablespoons Soy sauce
- 2 tablespoons Sugar
- 2 tablespoons Cooking wine (mirin)
- 2 cloves Garlic (minced)
- 1 teaspoon Ginger (grated)
- 1 teaspoon Sesame seeds (optional)
- 6 leaves Perilla leaves (for serving) (optional)
Instructions
- Make the glaze: In a small pot, combine soy sauce, sugar, cooking wine, garlic, and ginger. Simmer for 5 minutes until slightly thickened.
- Preheat a grill pan over medium-high heat. Place the eel skin-side down. Grill for 3 minutes.
- Flip and brush generously with the glaze. Grill for 2 minutes, then flip and glaze again. Repeat twice for a lacquered finish.
- Cut into pieces. Sprinkle with sesame seeds. Serve with perilla leaves — wrap a piece of eel in each leaf.
From K-Kitchen — koreanhomecook.com