Jangeo gui (grilled sea eel)

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Jangeo gui (grilled sea eel)


Jangeo gui (grilled sea eel)


800 grams (1.8 pounds) freshwater eel

1 liter (4 cups) jinganjang, or thick soy sauce

1 liter (4 cups) cooking wine

500 grams (2 cups) sugar

500 grams (2 cups) starch syrup

For sauce:

100 grams (3.5 ounces) green onions

3 liters (12.7 cups) water

50 grams (1.76 ounces), garlic, whole

4 teaspoons kelp

40 grams (1.5 ounces) dried jujube

100 grams (3.5 ounces) onion

10 grams (0.3 ounces) licorice

2 teaspoons cinnamon, whole

80 grams (3 ounces) radish

2 teaspoons dried red chili, whole

4 teaspoons black pepper, whole

30 grams (1 ounce) shiitake mushroom

10 grams (0.3 ounces) angelica root

10 grams (0.3 ounces) ginseng

Special equipment: brush

Serves 4

1. Take the freshwater eels, and separate bone from fish. Remove their heads, and place them in a large pot with the bones.

2. Remove the fins with a scissor, and pat dry with paper towels.

3. On a heated pan, fry each side of the fish for about 3 to 4
minutes to drain oil. Set aside.

4. Return to the pot from step 1, and add spring onions and water, bringing it to a boil. Add the rest of the ingredients for the sauce, and simmer in low heat for at least 2 hours. Put in a sieve to drain.

5. Add remaining ingredients to the pot, and simmer in low heat for 1 hour. Drain in a sieve, and cool in ice water, stirring occasionally.

6. Place the eels on a heated pan, and brush sauce on the fish.
Repeat 4 to 5 times in low heat until well done.

7. Dice a whole ginger into a fine julienne, and wash in cold water. Serve the eels on a plate with the ginger slices on top.
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