Spicy & Sweet Braised Eel: A Revitalizing Dish
Replenish Your Energy with Delicious Braised Eel
This braised eel melts in your mouth with a savory and slightly spicy sauce. It’s a fantastic special dish that the whole family will love, perfect for boosting vitality.
Main Ingredients
- 3 pieces of cleaned eel
- A handful of Japanese chili peppers (kwari gochu)
- 1 clove of garlic, thinly sliced
- 8 sheets of perilla leaves (깻잎)
- 3 tablespoons of rice wine (cheongju or mirin)
- 1 tablespoon of cooking oil
Spicy & Sweet Braising Sauce
- 2 tablespoons of burdock root soy sauce (or regular soy sauce)
- 5 tablespoons of rice wine (cheongju)
- 1 tablespoon of mirin (sweet rice wine)
- 3 tablespoons of cider (or sugar water)
- 1 tablespoon of gochugaru (Korean chili powder)
- 1 tablespoon of gochujang (Korean chili paste)
- 2 tablespoons of burdock root soy sauce (or regular soy sauce)
- 5 tablespoons of rice wine (cheongju)
- 1 tablespoon of mirin (sweet rice wine)
- 3 tablespoons of cider (or sugar water)
- 1 tablespoon of gochugaru (Korean chili powder)
- 1 tablespoon of gochujang (Korean chili paste)
Cooking Instructions
Step 1
Rinse the cleaned eel under running water and pat it dry. To remove any fishy odor, sprinkle 3 tablespoons of rice wine (or mirin) evenly over the eel and let it marinate for at least 30 minutes. This step is crucial for tenderizing the eel and eliminating any unpleasant smell.
Step 2
Preheat a pan over medium heat and add 1 tablespoon of cooking oil. Carefully place the marinated eel into the hot pan, starting with the skin-side down. This technique helps prevent sticking and ensures a crispy texture.
Step 3
Once the skin side of the eel is nicely browned and slightly crispy, flip it over and sear the other side until it’s also golden brown. Ensure both sides are evenly cooked and have an appetizing color.
Step 4
In a separate pan, heat a little oil over medium heat and lightly sauté the Japanese chili peppers (kwari gochu). Sautéing them brings out their crisp texture and mild flavor, which perfectly complements the rich eel.
Step 5
Thinly slice the perilla leaves into strips. To enhance their fresh aroma and crispness, briefly soak the sliced leaves in cold water, then drain them thoroughly on a sieve. This preparation will add a refreshing element to the dish.
Step 6
In a pot or deep pan suitable for braising, combine the burdock root soy sauce (or regular soy sauce), rice wine, mirin, cider (or sugar water), and sliced garlic. Bring this mixture to a boil over high heat, then reduce to medium heat and let it simmer briefly until the ingredients are well combined.
Step 7
Once the sauce is simmering, whisk in the gochujang and gochugaru until smooth. Continue to simmer, stirring occasionally, until the sauce thickens slightly, creating a rich and flavorful base for braising.
Step 8
Add the pan-seared eel to the simmering sauce. Reduce the heat to medium-low and allow the eel to braise gently, ensuring it’s coated in the sauce. Stir occasionally and cook for about 10-15 minutes, or until the sauce has thickened and the eel is tender and fully flavored. Be careful not to let the sauce burn.
Step 9
Cut the braised eel into serving-sized pieces and arrange them attractively on a plate. Place the sautéed Japanese chili peppers on top of the eel for a pop of color and added flavor.
Step 10
Finally, generously top the dish with the shredded perilla leaves. This completes your delicious spicy and sweet braised eel, ready to be enjoyed with a bowl of hot steamed rice!
