Korean Steamed Eel (Soy Ginger Glazed Two-Stage)
Jangeo-jjim is Korean steamed eel prepared in two stages: the eel is first steamed plain with rice wine to cook through and neutralize any fishiness, then brushed with a reduced soy sauce, sugar, and ginger juice glaze and steamed again with green onion. The ginger cuts through the eel's natural oiliness, and the soy glaze caramelizes slightly on the surface, creating a sweet-savory coating. The eel flesh stays moist and rich throughout the gentle cooking process. Traditionally eaten as a stamina food, this dish is protein-dense and pairs well with a bowl of plain rice.
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Instructions
- 1
Cut eel into portions and sprinkle with rice wine.
- 2
Steam eel over medium heat for 10 minutes.
- 3
Mix soy sauce, sugar, garlic, ginger juice, and water to make sauce.
- 4
Simmer the sauce in a pan until slightly thickened.
- 5
Brush sauce on steamed eel, top with green onion, and steam 3 more minutes.
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