Delicious Grilled Eel You Can Make at Home: A Complete Guide from Preparation to Finish
Easily Make the Best Grilled Eel at Home with Pre-Prepared Eel Fillets
Eel has long been considered a nourishing delicacy, but its preparation can be daunting, often making it an outdoor dining choice. Typically, people would eat it at specialized restaurants, buy live eel for soup, or prepare it as sashimi. However, nowadays, pre-cleaned and vacuum-sealed eel fillets are readily available, making eel dishes incredibly convenient to prepare at home. Grilling these prepared eel fillets in fragrant scallion-infused oil, seasoned simply with salt and enjoyed with fresh lettuce wraps, creates a satisfying and abundant meal. This recipe provides detailed instructions to help you create delicious grilled eel at home, just like a professional.
Essential Ingredients- Pre-prepared eel fillets: 3 pieces (approx. 350g)
- Cooking oil: 3 Tbsp
- Scallions: 2 stalks (separate white and green parts)
Cooking Instructions
Step 1
First, let’s make the aromatic scallion oil. Heat your pan over medium heat and add 3 Tbsp of cooking oil. Thinly slice the white parts of the 2 scallions (about 3-4 cm long) and add them to the pan. Sauté over medium-low heat until the scallions are fragrant and lightly golden, infusing the oil. Once the scallions are fragrant, you can either remove them or push them to the side of the pan.
Step 2
Next, prepare the eel. You’ll need 3 pre-prepared eel fillets, weighing about 350g. To remove any sliminess from the eel’s skin, gently rinse the skin side under cool running water while lightly scrubbing. This step is crucial for eliminating any fishy odor characteristic of eel.
Step 3
After rinsing, it’s important to thoroughly drain the eel using a colander. Excess moisture can cause the pan to splatter excessively and prevent the eel from searing properly. Once drained, cut the eel into bite-sized pieces, about half the length, roughly 5-7 cm long. Place the eel pieces into the pan with the infused scallion oil and sear them over medium heat until golden brown and slightly crispy on both sides. Achieving a nice sear on the exterior is key.
Step 4
While the eel is searing, prepare the delicious glaze. In a small bowl, combine 3 Tbsp gochujang, 1 Tbsp ginger juice, 1/2 Tbsp minced garlic, 1 Tbsp oligodang (or honey), and 1/4 Tbsp sugar. Add the finely minced 1/4 onion and mix everything well to create the glaze. (Tip: Finely minced onion adds sweetness and depth to the sauce.) Once the eel is seared to a beautiful golden brown in the scallion oil, brush the glaze evenly over the eel pieces. Cook for another 1-2 minutes until the glaze slightly thickens, then use kitchen scissors to cut the eel into bite-sized pieces (about 3-4 cm).
Step 5
Heat a cast-iron or heavy-bottomed skillet over high heat until very hot. Once the pan is thoroughly heated, add 1 Tbsp of sesame oil and swirl to coat the bottom evenly. The nutty aroma of sesame oil will enhance the flavor of your grilled eel.
Step 6
Now it’s time to arrange the eel. Thinly slice the green parts of the reserved scallions on an angle and lay them as a base layer in the hot skillet. This prevents the eel from sticking directly to the pan and adds a refreshing scallion flavor that complements the eel beautifully.
Step 7
Finally, place the glazed, bite-sized eel pieces attractively on top of the scallion layer. Sear over high heat for a brief moment longer to allow the glaze to caramelize slightly, making the eel even more appealing. Enjoy your hot grilled eel with the fragrant scallions. For an ultimate experience, wrap the eel in fresh lettuce or perilla leaves with a dab of ssamjang, sliced garlic, and pickled radish for a truly abundant and delicious eel wrap.
