Korean Grilled Eel (Soy Glazed Freshwater Eel BBQ)
Quick answer
- Total time
- 35 min
- Level
- Medium
- Servings
- 2 servings
- Ingredients
- 7
About this dish
Grilling starts only after the slick film on the skin has been scraped off with the back of a knife.
Read more
The soy glaze goes on in two or three thin coats rather than one, and each coat leaves the eel a shade darker. On a grill instead of a pan, it picks up more smoke.
Ingredients
Instructions
- 1
Rinse the 500 g of eel briefly under cold running water, then gently scrape away the slippery coating with the back of a knife.
Pat the flesh and skin thoroughly dry.
- 2
Mix 3 tablespoons soy sauce, 2 tablespoons cooking wine, 1 tablespoon sugar, 1 tablespoon minced garlic, 1 teaspoon sesame oil, and 1/2 teaspoon black pepper. Stir until the sugar dissolves so the glaze brushes on evenly.
- 3
Heat a pan or grill well over medium heat, then place the eel skin-side down.
Cook the first side for about 3 minutes without pressing it, until the edges firm up and the skin releases more cleanly.
- 4
Support the eel with a wide spatula and turn it carefully to the flesh side.
Brush on only a thin first coat of glaze, then cook for 1 to 2 minutes until the surface looks lightly glossy.
- 5
Turn the eel back and forth and add the remaining glaze in 2 to 3 thin rounds.
If any spots darken too fast, lower the heat, then cook until the coating turns glossy and deep brown.
- 6
Finish over low heat for 1 more minute so the center is hot without scorching the glaze.
When the flesh flakes easily, turn off the heat, let it settle briefly, then slice into serving pieces.
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