Korean Sweet Soy Glazed Eel Grill
Dry every surface of the eel so it sears instead of splattering, then cook it skin side down over medium heat for about 3 minutes and flesh side down for 2 more. Spoon off some of the rendered fat, lower the heat, and add the glaze. Keep spooning it over the eel so the rice syrup does not burn, until it clings in a thin glossy layer.
Quick answer
- Total time
- 32 min
- Level
- Medium
- Servings
- 2 servings
- Ingredients
- 9
About this dish
The eel is seared skin side first to draw out its fat, then glazed over low heat with soy sauce and rice syrup spooned over it again and again.
Read more
Some of the rendered fat is poured off before the sauce goes in. Laid over rice, it makes an eel bowl, with the sauce soaking down into the rice.
Ingredients
Instructions
- 1
Rinse the cleaned 450 g eel fillet under running water to remove slime from the skin, then cut it into 6 cm pieces.
Pat every surface dry so it sears instead of splattering or steaming in the pan.
- 2
Mix 2 tablespoons soy sauce, 1 1/2 tablespoons rice syrup, 1 tablespoon cooking wine, 1 teaspoon minced garlic, and 1/4 teaspoon ground ginger. Stir until the syrup loosens so the glaze coats evenly later.
- 3
Heat a pan well over medium heat, then place the eel skin side down.
Sear for about 3 minutes until fat renders from the skin and the edges begin to look cooked, adjusting the pieces if they curl.
- 4
Carefully flip the eel and cook the flesh side for 2 more minutes.
Spoon off or blot away some of the rendered fat from the pan before adding the glaze so the sauce tastes clear rather than greasy.
- 5
Lower the heat, add the sauce, and spoon it over the eel repeatedly.
Reduce until it clings glossily to the eel and leaves a thin coating on the pan.
- 6
When the sauce clings to the eel in a thin glossy layer, turn off the heat and drizzle 1 teaspoon sesame oil for aroma.
Finish with 1 teaspoon sesame seeds and 2 tablespoons scallion, then serve hot.
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