Korean · Dinner
Korean Grilled Eel
Freshwater eel fillet butterflied, deboned and grilled skin-side down over medium-high heat, brushed with a soy-mirin-gochujang glaze until the skin blisters and flesh chars slightly. Served over steamed rice with pickled daikon, scallion, sesame seeds, and a touch of sesame oil.
$10
15 minsPrep
10 minsCook
25 minsTotal
MediumLevel
Nutrition per serving
478Calories
30.2gProtein
19.8gFat
45.1gCarbs
13.4gSugar
1.6gFiber
1380mgSodium
105mgChol
4.9gSat Fat
520mgPotassium
60mgCalcium
2.3mgIron
3.8mcgVitamin B12
4.2mgVitamin C
gluten-free-adaptable
sweet-heat
thirty-min-meals
hidden-gems
Instructions
1
Prep
Pat the eel fillet dry and check the flesh carefully for any remaining small bones before cooking.
2
Build
Whisk gochujang, soy sauce, mirin, honey, sesame oil, minced garlic, grated ginger, and black pepper in a small bowl until smooth.
3
Grill
Place eel skin-side down on a grill pan over medium-high heat for 4 minutes until the skin blisters and releases from the grate.
4
Glaze and finish
Flip the eel, brush generously with remaining glaze, and grill 3 to 4 minutes more until edges char and flesh flakes easily.
5
Plate
Slice the eel into strips and arrange over steamed rice, topped with pickled daikon, scallion, and sesame seeds.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 12 oz340g deboned freshwater eel fillet, butterflied
- 2 tbsp2 tbsp gochujang
- 2 tbsp2 tbsp soy sauce
- 2 tbsp2 tbsp mirin
- 2 tsp2 tsp honey
- 2 tsp2 tsp sesame oil
- 4 cloves4 cloves garlic
- 1 tsp1 tsp ginger, fresh
- 1 1/3 cup220g steamed white rice
- 4 tbsp4 tbsp daikon, pickled
- 22 scallion
- 2 tsp2 tsp sesame seeds
- 1/2 tsp1/2 tsp black pepper
