Spicy Crispy Fried Eel (Jangeo Gangjeong)
A Unique Delicacy! Making Spicy & Sweet Crispy Fried Eel Gangjeong
Fried eel, coated in a spicy and sweet glaze, is a special delicacy that everyone, young and old, will love. The combination of chewy fried eel and savory sauce makes it a perfect side dish for rice or a great accompaniment to drinks. Boost your immunity with high-protein eel!
Main Ingredients
- 2 eels
- 6 Tbsp potato starch
- 2 Tbsp all-purpose flour
- Vegetable oil for deep frying, as needed
- Thinly sliced garlic (garlic slices)
- 5 dried red chili peppers (peperoncino)
- Balsamic glaze
- Shredded perilla leaves
- Shredded ginger
- Shredded green onions
Sweet Teriyaki Sauce
- 6 Tbsp all-purpose soy sauce
- 3 Tbsp mirin (sweet rice wine)
- 3 Tbsp Cheongha (or other rice wine)
- 2 Tbsp sugar
Eel Marinade
- 1 Tbsp aromatic vegetable juice (ginger, garlic, etc.)
- 1 Tbsp cheongju (or soju)
- Pinch of salt
- Pinch of black pepper
- 6 Tbsp all-purpose soy sauce
- 3 Tbsp mirin (sweet rice wine)
- 3 Tbsp Cheongha (or other rice wine)
- 2 Tbsp sugar
Eel Marinade
- 1 Tbsp aromatic vegetable juice (ginger, garlic, etc.)
- 1 Tbsp cheongju (or soju)
- Pinch of salt
- Pinch of black pepper
Cooking Instructions
Step 1
To remove the characteristic earthy smell of the eel, gently scrape the front and back with the back of a knife. Then, pat the eel dry thoroughly with paper towels.
Step 2
In a bowl, combine the marinade ingredients (aromatic vegetable juice, cheongju, salt, and pepper). Mix well and let the eel marinate for 10 minutes to get rid of any fishy odor.
Step 3
Make shallow scores on the marinated eel with a knife. Then, cut the eel into bite-sized pieces.
Step 4
Thinly slice the garlic into coin-shaped pieces.
Step 5
Peel the ginger and cut it into fine julienne strips.
Step 6
Roll up the green onions tightly and slice them thinly to create shredded green onions.
Step 7
Wash the perilla leaves and shred them thinly to prepare as a garnish.
Step 8
Coat the marinated eel pieces evenly with potato starch and all-purpose flour. Lightly shake off any excess flour.
Step 9
Heat the frying oil to about 170°C (338°F). Carefully add the coated eel pieces and deep-fry until golden brown. Remove the eel, let it rest for a moment, then increase the oil temperature to 180°C (356°F) and fry for a second time. This double-frying makes it extra crispy.
Step 10
Drain the doubly fried eel on a wire rack to remove excess oil and ensure maximum crispiness.
Step 11
In a pan, add a little cooking oil. Add the garlic slices and peperoncino, and sauté over medium-low heat until the oil is fragrant. Be careful not to burn the garlic.
Step 12
Once the oil is fragrant, add all the Teriyaki sauce ingredients (all-purpose soy sauce, mirin, Cheongha, and sugar). Stir well and bring to a boil.
Step 13
When the sauce starts to bubble vigorously, add the crispy fried eel. Toss quickly to coat the eel evenly with the sauce, stirring continuously as it simmers. Cook until the sauce is glossy and clings to the eel.
Step 14
Arrange the glazed fried eel attractively on a serving plate. Garnish with the prepared shredded perilla leaves, green onions, and ginger. Finally, drizzle a little balsamic glaze over the top for an added layer of flavor.
