Spicy and Sweet Grilled Sea Eel
Christmas Home Party Dish: Spicy and Sweet Grilled Sea Eel
Struggling to decide on a menu for your year-end or Christmas home party? Look no further! Our ‘Spicy and Sweet Grilled Sea Eel’ is a crowd-pleasing dish that will impress your family and guests. The tender texture of the sea eel combined with a perfectly balanced sweet and spicy glaze makes for an unforgettable meal.
Main Ingredients
- 1kg cleaned sea eel
Spicy and Sweet Glaze
- 1.5 Tbsp gochujang (Korean chili paste)
- 1/2 Tbsp fine gochugaru (Korean chili flakes)
- 1/2 Tbsp soy sauce
- 1/2 Tbsp cooking wine (mirin, etc.)
- 1 Tbsp plum extract (maesilcheong)
- 1/2 tsp ginger powder
- 1/2 Tbsp minced garlic
- 1/2 Tbsp minced scallions
- 1.5 Tbsp gochujang (Korean chili paste)
- 1/2 Tbsp fine gochugaru (Korean chili flakes)
- 1/2 Tbsp soy sauce
- 1/2 Tbsp cooking wine (mirin, etc.)
- 1 Tbsp plum extract (maesilcheong)
- 1/2 tsp ginger powder
- 1/2 Tbsp minced garlic
- 1/2 Tbsp minced scallions
Cooking Instructions
Step 1
Sea eel is a versatile ingredient, perfect for grilling, stews, rice bowls, or even tempura. Today, we’re making a delightful ‘Grilled Sea Eel’ with a special glaze. First, pat the cleaned sea eel thoroughly dry with paper towels. Removing excess moisture helps prevent oil splattering and ensures a crispier finish when grilling.
Step 2
To prevent the eel from curling up while cooking, you can make shallow cuts along the back. However, it’s not strictly necessary. In this recipe, we’ll grill it without scoring, and it will still cook beautifully without excessive curling. Start by placing the eel in the pan with the back side down.
Step 3
As the sea eel cooks, it will begin to develop a tempting golden-brown color and release a wonderful aroma. This is the exciting part of the cooking process! Cook over medium heat, turning occasionally, to ensure even cooking and prevent burning.
Step 4
While the eel is grilling, let’s prepare the delicious glaze. This recipe is for approximately 1kg of eel. In a bowl, combine 1.5 Tbsp gochujang, 1/2 Tbsp fine gochugaru, 1/2 Tbsp soy sauce, 1/2 Tbsp cooking wine, and 1 Tbsp plum extract. Add 1/2 tsp ginger powder, 1/2 Tbsp minced garlic, and 1/2 Tbsp minced scallions. Whisk everything together until well combined and smooth. Ensure there are no lumps for a perfectly consistent glaze.
Step 5
Once the sea eel is about 80% cooked, generously brush the prepared glaze onto both sides of the eel as it continues to grill. Reduce the heat to low and cook gently, turning occasionally, to allow the glaze to caramelize without burning. Once fully cooked, cut the eel into bite-sized pieces and arrange them attractively on a serving plate. For an extra special touch, garnish with julienned scallions or ginger shreds. Enjoy your delicious home-cooked meal!
