Kimchi Eels: A Rich and Flavorful Braised Eel Dish with Fermented Cabbage
Kimchi Eels: A Rich and Flavorful Braised Eel Dish with Fermented Cabbage
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This Kimchi Eel dish was made to celebrate Boknal (the hottest days of summer), using freshly purchased eel and some well-fermented kimchi from my pantry. It’s inspired by a popular recipe featured on the show ‘What’s for Dinner?’. I’ve made this dish before, and since my kimchi was perfectly aged, I decided to make it again for this year’s Boknal. It requires no additional complex seasonings, relying solely on the kimchi and its brine. The rich, savory broth, infused with the natural oils from the eel, was absolutely delicious – everything about it was wonderful. Paired with some Bokbunja (black raspberry wine), it’s the ultimate dish for boosting your health and energy.
Main Ingredients- Freshwater eel 3kg
- Milk 1L (for removing fishiness)
Cooking Instructions
Step 1
First, to eliminate any fishy smell from the freshwater eel, place the cleaned eel in 1L of milk for about 1 hour. The milk helps to remove any impurities and sliminess, resulting in a cleaner taste.
Step 2
Remove the eel from the milk and rinse it thoroughly under cold running water. Pat the eel dry, then sprinkle rosemary powder and black pepper evenly on both sides for seasoning. Place the prepared eel in an oven or pan preheated to 200°C (400°F) and par-bake for 15 minutes on each side until lightly browned.
Step 3
While the eel is par-baking, prepare the braising pot. Spread the chopped kimchi evenly on the bottom of the pot. Add the minced garlic, minced ginger, 1 bouillon cube, 2 ladles of kimchi brine, and 3 Tbsp of plum extract to create the braising base.
Step 4
Arrange the par-baked eel pieces on top of the braising base. Placing the thicker side of the eel down can help it absorb the flavors better.
Step 5
Cover the eel with the remaining chopped kimchi. This will add more flavor and help keep the eel moist during braising.
Step 6
Pour in 1L of water and 2 Tbsp of soju. Bring the mixture to a rolling boil over high heat, then immediately reduce the heat to medium-low. Let it simmer gently for about 10 minutes. This slow simmering allows the rich eel broth to meld with the kimchi flavors, creating a deep taste without overcooking and breaking down the eel.
Step 7
Your flavorful Kimchi Eel is now ready! The rich oils from the eel have beautifully infused into the kimchi broth, creating an incredibly deep and savory dish. The eel itself is perfectly tender. Cut the eel into bite-sized pieces and enjoy. This special Kimchi Eel dish is a perfect way to energize yourself and beat the summer heat!
