Spicy and Chewy Stir-Fried Eel (Kkomjangeo Bokkeum)
#HomeCooking #KkomjangeoBokkeum #RawEel #BusanSpecialty #SojuSnack #LateNightMeal #EasyRecipe
Craving that chewy, delicious kkomjangeo after so long! While grilled over charcoal is the traditional way, this stir-fried version is equally satisfying right at home. Experience the vibrant flavors of Busan’s Jagalchi Market with this spicy and savory kkomjangeo bokkeum recipe. We’ll also show you how to make tuna mayo rice balls to perfectly complement the dish!
Main Ingredients- 750g prepared raw kkomjangeo (hagfish/conger eel)
- 5 Tbsp kkomjangeo seasoning sauce (adjust to taste if using pre-made)
- 2 Tbsp soju (Korean rice wine)
- 1/2 onion (sliced thinly)
- 1/4 carrot (sliced thinly)
- 1 green onion (sliced diagonally)
- A pinch of toasted sesame seeds (for garnish)
Cooking Instructions
Step 1
First, check the kkomjangeo seasoning sauce that comes with the product. To adjust the spiciness and saltiness to your preference, it’s best to add it gradually rather than all at once.
Step 2
Rinse the prepared raw kkomjangeo under cold running water about 4-5 times. Even after draining, kkomjangeo can retain some moisture. To preserve the chewy texture similar to how it’s served at Jagalchi Market, we’ll skip the blanching step and cook it raw.
Step 3
Kkomjangeo tastes even better with vegetables! Prepare your vegetables by slicing the onion, carrot, and green onion. The onion and carrot add sweetness and aroma, while the green onion provides a fresh bite. Slice them into bite-sized pieces, as they will shrink when cooked.
Step 4
Cut the rinsed and drained kkomjangeo into pieces suitable for stir-frying. Smaller pieces will help the sauce penetrate better and ensure even cooking.
Step 5
Add the prepared kkomjangeo to a pan. Now, add the seasoning sauce. Remember to start with a smaller amount and taste as you go, adding more if needed to reach your desired flavor.
Step 6
Gently mix the kkomjangeo with the seasoning sauce. Add the soju; this helps to remove any potential fishy smell and adds a subtle depth of flavor. Turn the heat to high and quickly stir-fry the kkomjangeo.
Step 7
As the kkomjangeo and vegetables cook, they will release moisture. Continue stir-frying over high heat until the kkomjangeo is fully cooked. Then, reduce the heat to medium and let the sauce simmer and thicken, stirring occasionally to prevent sticking. This process allows the flavors to meld beautifully.
Step 8
Your spicy and chewy kkomjangeo bokkeum is ready! The sauce should be perfectly seasoned by now. Transfer the stir-fried kkomjangeo to a serving plate and sprinkle generously with toasted sesame seeds for a nutty finish. This dish is an absolute winner as a snack with soju! To balance the spiciness, we highly recommend pairing it with tuna mayo rice balls. Top your rice balls with a spoonful of kkomjangeo bokkeum for a delightful bite!
