Grilled Eel

1. 1

   In a small stockpot, add the soy sauce, green onions, garlic, ginger, sugar, rice wine, sesame oil, and black pepper and bring to a boil.

2. 2

   Reduce the heat to medium and, stirring occasionally, simmer for about 10 minutes, until the sauce thickens slightly.

3. 3

   Meanwhile clean the eels, removing the heads and entrails.

4. 4

   Halve the eels lengthwise, removing the bones.

5. 5

   Then cut the halves into about 2- to 3-inch widths.

6. 6

   Grill the eel pieces on an oiled grill.

7. 7

   Baste the eels with the seasoning and grill again.

8. 8

   The fish should be white all the way through and slightly charred and browned on the edges.

9. 9

   Serve with several leaves of red curly leaf lettuce or just with rice, banchan, and kimchi.

* Per serving · 4 servings · Values may vary.

No additional tips available.