Oven-Baked Grilled Eel
Family Nourishment! Easy and Delicious Grilled Eel Recipe Using the Oven (NO52)
Looking for a special dish to boost your family’s energy during the hot summer? This recipe uses only the finest ingredients, allowing you to easily and impressively make delicious grilled eel in the oven. The eel, slightly crispy on the outside and tender on the inside, is coated in a sweet and spicy sauce, making it a perfect side dish for rice or a delightful appetizer. Complete a healthy and tasty summer with this oven-grilled eel!
Main Ingredients
- 1kg cleaned eel
- 1 onion
- 3 stalks green onions
- Shredded ginger, a handful (optional)
- 2 bunches of perilla leaves for wrapping
Eel Marinade
- 2 Tbsp Cheongju (rice wine)
- 3 Tbsp Mirin
- Pinch of salt
- Pinch of black pepper
- 2 Tbsp Cheongju (rice wine)
- 3 Tbsp Mirin
- Pinch of salt
- Pinch of black pepper
Cooking Instructions
Step 1
First, rinse the 1kg of cleaned eel thoroughly under running water. Pat it completely dry with paper towels; this helps prevent oil splattering during cooking and ensures a crispier finish.
Step 2
Place the cleaned and dried eel in a bowl. Add the marinade ingredients: 2 Tbsp Cheongju, 3 Tbsp Mirin, a pinch of salt, and a pinch of black pepper. Gently mix and let it marinate for about 10-15 minutes. This step helps remove any fishy odor and adds flavor.
Step 3
While the eel is marinating, let’s make the delicious sauce. In a wide bowl, combine 4 Tbsp Gochujang, 2 Tbsp fine Gochugaru, 3 Tbsp Wonsug, 1 Tbsp minced garlic, 2 Tbsp Cheongju, 3 Tbsp Mirin, 1.5 Tbsp Soy Sauce, 1.5 Tbsp Tuna Extract, and 1.5 tsp Ginger powder. Whisk everything together until smooth and well combined, ensuring there are no lumps.
Step 4
Now, preheat the oven and give the eel an initial bake. Preheat your oven to 200°C (400°F). Line an oven pan with parchment paper, arrange the marinated eel on top, and bake at 200°C for 10 minutes. Then, flip the eel and bake for another 5 minutes. This initial baking helps to remove excess moisture from the eel, resulting in a chewier texture.
Step 5
Once the eel has been par-baked, brush it generously with the prepared sauce on both sides, two to three times. Applying the sauce evenly is crucial to prevent burning and achieve a beautiful, glossy finish when baked. Using a brush will make this process easier.
Step 6
Place the sauced eel back onto the oven pan. Bake again at 200°C (400°F) for 10 minutes for the first side, then flip and bake for another 5 minutes. Baking times may vary depending on your oven’s specifications, so keep an eye on it to ensure it doesn’t burn.
Step 7
While the eel is baking, monitor its progress closely. It’s important to watch it to make sure the sauce doesn’t stick or dry out, and that it cooks to a perfect golden-brown color. It’s done when the surface looks appetizingly browned.
Step 8
After taking the eel out of the oven, let it cool slightly. Then, use clean kitchen shears to cut it into bite-sized pieces. Cutting it while it’s too hot can cause it to break apart, so allowing it to cool a bit first is recommended.
Step 9
Now, let’s plate it beautifully. Spread the washed and dried perilla leaves evenly on the bottom of a large serving platter. Arrange the cut eel pieces decoratively on top. Garnish with thinly sliced onions and chopped green onions. You can also add shredded ginger on top for an extra aromatic touch, if desired.
Step 10
Assemble your wrap by placing pieces of eel, onion, and ginger (if using) onto the perilla leaves and enjoy! This dish makes a wonderful meal when served with warm rice, or a fantastic accompaniment to cold beer or makgeolli. Enjoy your delicious meal and have a healthy summer!
