Grilled Eel (Jangeo Gui)

Ingredients

• 1 1/2 pounds whole eel, butterflied and cleaned (bones removed)
• 3 tablespoons gochujang (Korean chili paste)
• 2 tablespoons soy sauce
• 2 tablespoons mirin
• 2 tablespoons honey
• 1 tablespoon brown sugar
• 1 tablespoon minced garlic
• 1 teaspoon grated fresh ginger
• 1 teaspoon toasted sesame oil
• 1 tablespoon neutral oil, for grill grates
• 1 tablespoon toasted sesame seeds, for garnish
• 2 scallions, thinly sliced, for garnish
• 8 perilla leaves, for serving
• 1 small knob fresh ginger, thinly sliced, for serving

Method

1. 1

   Pat the butterflied eel dry with paper towels and lay it skin-side down on a cutting board.

2. 2

   In a small bowl, whisk together the gochujang, soy sauce, mirin, honey, brown sugar, minced garlic, grated ginger, and sesame oil until smooth.

3. 3

   Brush a thin layer of the glaze over both sides of the eel and let it sit at room temperature.

   10:00 · Marinate eel
4. 4

   Preheat a grill or grill pan to medium-high heat and brush the grates with neutral oil.

   5:00 · Preheat grill
5. 5

   Place the eel skin-side down on the grill and cook without moving it until the skin crisps and releases easily.

   4:00 · Grill skin side
6. 6

   Flip the eel and grill the flesh side, brushing generously with the remaining glaze every minute, until the eel is caramelized at the edges and cooked through.

   6:00 · Grill and glaze
7. 7

   Transfer the eel to a cutting board and let it rest briefly before slicing into bite-sized pieces.

   3:00 · Rest eel
8. 8

   Arrange the eel on a platter, sprinkle with sesame seeds and sliced scallions, and serve with perilla leaves and sliced ginger for wrapping.