← Back to Search Results
broiling, grilling Korean
Grilled Eel

Photo by: Joseph DeLeo
Comments: 0
 

Recipe

(Jang-uh Gui)

A favorite in Korean barbecue joints, this slightly sweet flavor is a wonderful seasoning for eel. Choose fresh, live eels if possible. Otherwise, use frozen, thawed eels. You can make a spicy version by adding a couple of tablespoons of chili paste to the seasoning. As with all grilling recipes, you may use the broiler to cook the eel. But watch carefully since eels cook very quickly.

Yield: Makes 6 to 8 servings, depending on the other banchan and kimchi served

Ingredients

  • 5 tablespoons soy sauce
  • 2 green onions, chopped
  • 2 garlic cloves, minced
  • 1 tablespoon ginger, minced
  • 1½ tablespoons sugar
  • 1 tablespoon rice wine
  • 1 tablespoon sesame oil
  • Black pepper
  • 2 eels

Directions

1. In a small stockpot, add the soy sauce, green onions, garlic, ginger, sugar, rice wine, sesame oil, and black pepper and bring to a boil. Reduce the heat to medium and, stirring occasionally, simmer for about 10 minutes, until the sauce thickens slightly.

2. Meanwhile clean the eels, removing the heads and entrails. Halve the eels lengthwise, removing the bones. Then cut the halves into about 2- to 3-inch widths.

3. Grill the eel pieces on an oiled grill. Baste the eels with the seasoning and grill again. The fish should be white all the way through and slightly charred and browned on the edges.

Serve with several leaves of red curly leaf lettuce or just with rice, banchan, and kimchi.


© 2005 Cecilia Hae-Jin Lee
 

Nutritional Information

Nutrients per serving (% daily value)

This recipe serves 8.

206kcal (10%)
24mg (2%)
2mg (4%)
1065mcg RAE (35%)
298mg
23mg
19g
1g
0g
2g
129mg (43%)
367mg (15%)
3g (13%)
13g (20%)
1mg (4%)
 

Would you like to leave a comment about this recipe?

Notify me of new comments on this recipe. Add comment

We'd love to hear what you think!

Please or to add a comment to this recipe.
 

Discover Related Recipes

Sign up for
The Cookstr Weekly

Free handpicked cookbook recipes delivered straight to your inbox

Explore Cookbooks on Cookstr

unforgettable-desserts Unforgettable Desserts
by Dede Wilson
rice Rice
by Bonnie Tandy Leblang, Joanne Lamb Hayes
the-mozza-cookbook The Mozza Cookbook
by Nancy Silverton
the-deen-bros-take-it-easy-quick-and-affordable-meals-the-whole-family-will-love The Deen Bros. Take It Easy...
by Bobby Deen, Jamie Deen
the-new-basics-cookbook The New Basics Cookbook
by Sheila Lukins, Julee Rosso
martin-yans-china Martin Yan's China
by Martin Yan
raos-cookbook Rao's Cookbook
by Frank Pellegrino
fresh-from-the-market Fresh from the Market
by Laurent Tourondel
in-the-kitchen-with-david In the Kitchen with David
by David Venable
fruits-of-the-harvest-recipes-to-celebrate-kwanzaa-and-other-holidays Fruits of the Harvest: Reci...
by Eric V. Copage
american-masala American Masala
by Suvir Saran
usa-cookbook U.S.A. Cookbook
by Sheila Lukins
the-asian-grandmothers-cookbook The Asian Grandmothers Cook...
by Patricia Tanumihardja
Already a member? Sign in here
Close_overlay

Sign up to Cookstr!

  • Receive a free, handpicked selection of recipes in your inbox weekly
  • Save, share and comment on your favorite recipes in My Cookstr
  • Get updates on new cookbooks, Cookstr features, and other exclusives we know you'll love
Spinner
By signing up you accept the
Terms of Use and Privacy Policy
New to Cookstr? Sign up here
Close_overlay

Sign in to Cookstr

Keep me logged in
close
Thanks for commenting!
Would you like to share your comment on Facebook or Twitter?