Jangeo Gui Grilled Freshwater Eel

장어구이
This recipe also works well with beltfish.

Servings: 4

Ingredients

2

pounds

freshwater eel fillet

Seafood marinade/glaze

Marinade

2

each

cloves garlic

2

each

green or spring onion whites

1/2

ounce

fresh ginger

1/2

cup

beef or chicken stock

1 1/2

tablespoon

soy sauce

1 1/2

tablespoon

sugar

1

tablespoon

rice wine

1

tablespoon

mulyeot (malt syrup)

1

teaspoon

sesame oil

2

teaspoons

kkaesogeum (sesame salt)

2

teaspoons

fine ground red pepper

Garnish:

2

ea

green or spring onion greens

1

ounces

ginger

4

each

cloves garlic

1/2

tablespoon

sesame seeds

Ground white pepper

Procedure

Preparation:

Marinade:

Cut the white part from green onions. (Reserve green parts for garnish)

Place the onion, garlic, ginger, and a portion of the stock into a blender and liquify.

[Alternate - Fine chop (mince) the onion white/garlic and fine shred the ginger]

Place all marinade ingredients in a saucepan and bring to a slow boil.

Reduce heat and simmer for 10 to 15 minutes (until the sauce has reduced by half).

Remove from heat and let cool.

Eel:

Very lightly salt the inner side of the fillet and let stand ten minutes.

Cover with marinade and let stand about 1 hour.

Keep the marinade to use as a glaze sauce.

Garnish:

Slice the onion greens into long thin slivers lengthwise, then cut into 1 1/2 inch lengths. Thin slice the garlic from top to bottom, then lightly brown (toast) in a hot pan.

Peel and shred the ginger.

Place sesame seeds in a dry pan and toast over medium heat until lightly browned.

Cook:

Heat a well oiled grill until very hot.

Place the eel fillets on the grill, skin side up, and grill for about 3 minutes per side.

Brush the upper side of the eel with marinade/sauce, turn, and grill for 1 minute.

Brush the second side with marinade/sauce, turn and grill for 1 minute.

Repeat two or three times.

Cut the eel into bite sized pieces, garnish, and serve hot.

Tips

Freshwater eel can be found in most Korean markets, or larger Asian markets.

Salmon or beltfish are good substitutes.

To keep the eel fillets from curling while cooking, thread a skewer through each fillet lengthwise.

Nutrition Facts

Serving size: 1/4 of a recipe (11.2 ounces).

Percent daily values based on the Reference Daily Intake (RDI) for a 2000 calorie diet.

Nutrition information calculated from recipe ingredients.

Amount Per Serving

Calories

670.01

Calories From Fat (53%)

353.62

Calories From Protein (36%)

240.38

Calories From Carbohydrates (11%)

76.02

Calories From Alcohol (0%)

0

% Daily Value

Total Fat 39.86g

61%

Saturated Fat 7.75g

39%

Monounsaturated Fat 23.18g

 

Polyunsaturated Fat 5.22g

 

Cholesterol 366.05mg

122%

Sodium 676.48mg

28%

Potassium 1024.84mg

29%

Total Carbohydrates 19.39g

6%

Fiber 2.18g

9%

Sugar 10.14g

 

Net Carbohydrates 17.21g

 

Protein 57.48g

115%

Vitamin A 8723.57IU

174%

Vitamin C 9.81mg

16%

Calcium 176.59mg

18%

Iron 3.64mg

20%

Vitamin E 0.13mg

1%

Thiamin 0.52mg

35%

Riboflavin 0.22mg

13%

Niacin 11.87mg

59%

Vitamin B6 0.39mg

20%

Folate 60.01mcg

15%

Vitamin B12 6.55mcg

109%

Pantothenic Acid 0.73mg

7%

Vitamin K 26.29mcg

33%

Phosphorus 732.37mg

73%

Magnesium 108.25mg

27%

Zinc 5.59mg

37%

Copper 0.38mg

19%

Manganese 0.51mg

26%

Selenium 21.62mcg

31%

Alcohol 0g

 

Caffeine 0mg

 

Water 191.06g

0%

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