Spicy & Sweet Gochujang Glazed Grilled Eel
The Ultimate Rice Companion: Gochujang Glazed Grilled Eel Recipe
This is a delicious gochujang-glazed grilled eel dish made with frozen eel. It’s a healthy option perfect as a side dish for rice or a standalone special meal. Enjoy the rich flavors and tender texture!
Main Ingredients- 800g Frozen Eel
- 1 Onion
- 2 Green Onions (Scallions)
- 1/4 Carrot
Cooking Instructions
Step 1
Prepare the eel. If using frozen eel, thaw it completely and pat it very dry with paper towels to remove excess moisture. This step is crucial for a clean taste without any fishy odor. In a bowl, combine 1 tablespoon of sesame oil, 1 tablespoon of soy sauce, and a pinch of black pepper with the eel. Gently mix to marinate. This initial marination helps to tenderize the eel and infuse it with flavor.
Step 2
Thoroughly wash all the vegetables that will be used in the dish. Fresh, clean vegetables enhance the overall flavor profile of the meal.
Step 3
Chop all the vegetables. Slice the onion into thin strips and the carrot into similar-sized julienne strips. For the green onions, cut them into long, thin strips as well. To mellow their pungency and add a pleasant crunch, soak the julienned green onions in cold water for about 10 minutes. These prepared vegetables will harmonize beautifully with the eel when stir-fried.
Step 4
Heat 1 tablespoon of cooking oil in a wok or a deep skillet over medium heat. Add the minced garlic and sliced onions. Sauté until the onions become translucent and fragrant. Next, add the julienned carrots and stir-fry for another minute or so until they are slightly tender. Now, add the marinated eel to the skillet. Increase the heat to medium-high and stir-fry quickly, making sure the eel doesn’t stick to the pan.
Step 5
Continue to stir-fry the eel until it’s evenly cooked and lightly browned, allowing the gochujang sauce to coat it well. Reduce the heat slightly and pour in 2 tablespoons of soju (or rice wine). Let it cook for a minute, allowing the alcohol to evaporate, which helps to eliminate any fishy smell and deepen the flavor. Stir-fry until the sauce thickens and coats the eel nicely. Once the eel is fully cooked, turn off the heat. Finely chop the Cheongyang peppers and stir them in to add a spicy kick. Finally, drizzle in the remaining 3 tablespoons of sesame oil for a nutty aroma and rich finish. For an elegant presentation and an extra burst of freshness, you can garnish with thinly sliced perilla leaves or shredded ginger. Enjoy your delicious homemade Gochujang Glazed Grilled Eel!
