Korean Sweet Soy Glazed Eel Grill
Eel fillets are seared skin-side down, then lacquered with a glaze of soy sauce, rice syrup, cooking wine, and ground ginger over low heat. Repeated basting builds a glossy coating where sweetness from the syrup and saltiness from the soy sauce meld into the fatty eel flesh. Draining some rendered fat before glazing keeps the dish balanced rather than heavy. Sesame seeds and sliced scallion finish the plate.
Adjust Servings
Instructions
- 1
Rinse eel skin clean, cut into 6 cm pieces, and pat dry.
- 2
Mix soy sauce, rice syrup, wine, garlic, and ginger powder for glaze.
- 3
Heat pan over medium and cook eel skin side down for 3 minutes.
- 4
Flip, cook 2 more minutes, drain excess fat, then add sauce.
- 5
On low heat, baste and reduce for 4 minutes until glossy.
- 6
Finish with sesame oil, sesame seeds, and scallion, then serve hot.
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