In the heart of Korean cuisine lies a hidden gem that is so overlooked: Korean Grilled Eel. This is a dish that tantalizes the taste buds with its succulent texture and rich flavour profile. I tried this once and was hooked for its amazing flavour and texture. There is an art of preparing this traditional delicacy along with the perfect accompaniments to elevate your dining experience. Once you have read this, why not try the recipe itself. Especially as eel can be found in most supermarkets now.

Grilled Eel: A Culinary Tradition In Korean culinary culture, grilled eel, known as “jangeo gui,” holds a cherished place. It is revered for its unique taste and nutritional benefits. Eel is prized for its tender flesh and inherent sweetness, which intensifies when grilled to perfection. This dish has roots dating back centuries, favoured for its ability to provide sustenance and vitality.

Recipe for Grilled Eel Start with fresh eel, sourced from clean waters to ensure optimal taste and quality. The eel is typically cleaned, filleted, and marinated in a mixture of soy sauce, garlic, ginger, and sesame oil. It’s then grilled over charcoal or a hot grill until the skin crisps up and the flesh becomes tender. It will impart a smoky aroma that enhances its natural flavours.

Accompaniments: While grilled eel shines on its own, pairing it with complementary accompaniments enhances the dining experience. Here are a few traditional and modern options to consider:

Steamed Rice: A staple of Korean cuisine, steamed rice provides a neutral base that balances the richness of the eel.

Kimchi: No Korean meal is complete without kimchi. The tangy, spicy flavours of this fermented vegetable dish contrast beautifully with the savoury eel.

Gochujang Sauce: A blend of Korean chili paste, soy sauce, sesame oil and other seasonings. Gochujang sauce adds a spicy kick and depth of flavour to the eel.

Fresh Vegetables: Serve with fresh vegetables such as lettuce leaves, perilla leaves and sliced cucumbers to wrap the grilled eel. This creates delightful parcel bites bursting with textures and flavours.

Pickled Radish: Offering a crisp, refreshing crunch and a hint of sweetness. Pickled radish provides a palate-cleansing element that complements the richness of the eel.

Korean grilled eel is more than just a meal; it’s a culinary journey that celebrates tradition, flavour, and craftsmanship. Its succulent texture, smoky aroma, and nuanced taste with a selection of accompaniments, Korean grilled eel promises a brilliant dining experience. This simple recipe will delight the senses and leave a lasting positive impression. Embrace the art of Korean cuisine and savour the exquisite pleasures of grilled eel with each unforgettable bite.

Korean Grilled Eel

Indulge in the irresistible allure of Korean Grilled Eel, where succulent flavours and smoky aromas come together in a culinary masterpiece that's sure to leave you craving more. I tried this 30 years ago and been hooked ever since. Ideal for BBQs

4.91 from 32 votes

Print Pinterest Add to Collection

Course: Main Dish, Side Dish

Cuisine: Korean

Keyword: Eel, Grill, Korean Grilled Eel, Nuts, Vegetables

Prep Time: 20

Cook Time: 20

Total Time: 40

Servings: People

Calories: 537kcal

Ingredients

2 lbs eel fresh,cleaned and filleted
1/4 cup dark soy sauce
2 tbsp honey brown sugar
3 cloves garlic minced
1 tbsp ginger grated
2 tbsp sesame oil
1 tbsp rice wine mirin
1 tsp sesame seeds toasted
2 large spring onions scallions/thinly sliced

Accompaniments

Steamed rice, kimchi, lettuce leaves, and sliced cucumbers (for serving)

Instructions

Start by cleaning the fresh eel thoroughly, removing any scales and entrails. Rinse under cold water and pat dry with paper towels. A good fishmonger will do this part and the filleting for you.
2 lbs eel
Using a sharp knife, carefully fillet the eel, removing the bones while keeping the flesh intact. Cut the fillets into manageable pieces for grilling.
In a bowl, combine soy sauce, honey or brown sugar, minced garlic, grated ginger, sesame oil, and rice wine or mirin to create the marinade.
1/4 cup dark soy sauce, 2 tbsp honey, 3 cloves garlic, 1 tbsp ginger, 2 tbsp sesame oil, 1 tbsp rice wine
Place the eel fillets in a shallow dish or resealable plastic bag, pour the marinade over them, ensuring they are evenly coated. Allow the eel to marinate for at least 20 minutes, or up to 1 hour, in the refrigerator.
Preheat your grill to medium-high heat. If using charcoal, wait until the coals are hot and covered with ash.
Remove the eel from the marinade and discard any excess marinade.
Place the eel fillets on the preheated grill, skin side down, and cook for about 5-7 minutes on each side, or until the skin is crisp and the flesh is cooked through, basting occasionally with the remaining marinade.
Once the eel is cooked, transfer it to a serving platter and sprinkle with toasted sesame seeds and thinly sliced spring onions for garnish.
2 large spring onions, 1 tsp sesame seeds
Serve the grilled eel hot, accompanied by steamed rice, kimchi, lettuce leaves, and sliced cucumbers. Allow each guest to assemble their own wraps with the eel and accompaniments according to what they enjoy.
Steamed rice, kimchi, lettuce leaves, and sliced cucumbers (for serving)

Nutrition