Jangeo gui

Method

1. 1 Rub the eel with salt and flour, then rinse it several times to remove the slime.
2. 2 Pour soju and crushed ginger over the eel and let it sit for 30 minutes to remove the muddy smell.
3. 3 Grill the eel skin side first for 6 minutes; grilling the meat side first will cause the meat to stick to the grill and fall apart.
4. 4 Mix gochujang with soy sauce, garlic, ginger, and sesame oil to make a dipping sauce.
5. 5 Flip the eel over and brush with the sauce three times over 12 minutes, brushing with honey during the last 3 minutes.
6. 6 Wrap the eel in perilla leaves and shredded ginger marinated in vinegar before eating.

With an appliance

• Charcoal grill 35 min

  Grill at 230 degrees for 6 minutes skin side down, then 10 minutes meat side down; brush with sauce twice and honey in the last 2 minutes.