Photograph of the finished Jangeo gui

Korea · Lươn nướng xốt tương Jangeo gui

Jangeo gui

40 min Hands-on time + 30 min waiting
MediumDifficulty
6 stepsSteps
Serves 4 Amounts follow along 4

What to get ready

  • Photograph of Eel fillet Eel fillet 1.4 kg
  • Photograph of Korean chili paste (gochujang) Korean chili paste (gochujang) 160 g
  • Photograph of Soy sauce Soy sauce 100 ml
  • Photograph of Honey Honey 100 ml
  • Photograph of Ginger Ginger 100 g
  • Photograph of Garlic Garlic 24 cloves
  • Photograph of Soju Soju 120 ml
  • Photograph of Sesame oil Sesame oil 60 ml
  • Photograph of Korean perilla leaves Korean perilla leaves 40 leaves
  • Photograph of Spring onion Spring onion 120 g
  • Photograph of Steamed rice Steamed rice 800 g

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.

Start cooking