Korean Steamed Eel (Soy Ginger Glazed Two-Stage)

Name: Korean Steamed Eel (Soy Ginger Glazed Two-Stage)
Prep time: 20 min
Cook time: 22 min
Total time: 42 min
Yield: 2 servings
Cuisine: Korean
Ingredients: cleaned eel 500 g; soy sauce 2 tbsp; sugar 1 tbsp; minced garlic 1 tsp; ginger juice 1 tsp; rice wine 1 tbsp; green onion 40 g; water 200 ml

Quick answer

Total time: 42 min
Level: Medium
Servings: 2 servings
Ingredients: 8

About this dish

The eel is steamed once with a splash of rice wine, and only after the flesh has turned white and given up some of its fat is the soy glaze brushed on for a second round.

Brushed onto flesh that has lost some of its fat, the glaze settles in and sets glossy. In Korea it is a common dish for the bok days at the height of summer.

Ingredients

servings

IngredientAmount

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Instructions

6 steps

1

Cut 500 g cleaned eel into 6 cm pieces and sprinkle evenly with 1 tbsp rice wine.

Let it stand for 10 minutes so the aroma softens and the flesh firms before steaming.
2

Mix 2 tbsp soy sauce, 1 tbsp sugar, 1 tsp minced garlic, and 1 tsp ginger juice in a small bowl.

Stir until the sugar dissolves completely, since undissolved grains can make the glaze uneven.
3

Pour 200 ml water into the steamer and bring it to a steady boil.

When plenty of steam rises, arrange the eel in one layer and steam over medium heat for about 7 minutes.
4

When the flesh turns opaque and a little fat has rendered, lightly remove surface moisture from the eel.

This helps the soy ginger glaze cling instead of sliding off during the second steam.
5

Brush the glaze evenly over the eel and scatter 40 g green onion on top.

Cover again and steam over medium heat for about 5 minutes, until the onion softens and the surface looks glossy.
6

Turn off the heat when a chopstick slides easily into the thickest part and the glaze still looks moist.

Serve immediately while hot, spooning any remaining sauce over the pieces.

Official cooking and safety guidance

Public-agency cooking and food safety guidance that applies to this recipe.

Official cooking and safety guidance

Safe temperature

Check that the thickest part of the fish reaches 63°C. Without a thermometer, the flesh should no longer look translucent and should separate easily with a fork.

Source: FoodSafety.gov. Safe Minimum Internal Temperatures
Storage and reheating

Refrigerate leftovers in shallow containers within 2 hours and use them within 3 to 4 days. Reheat the center to 74°C.

Source: USDA Food Safety and Inspection Service. Leftovers and Food Safety

Sources checked 2026-07-22

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