This recipe also works well with beltfish.
freshwater eel fillet
green or spring onion whites
beef or chicken stock
mulyeot (malt syrup)
kkaesogeum (sesame salt)
fine ground red pepper
green or spring onion greens
Ground white pepper
Cut the white part from green onions. (Reserve green parts for garnish)
Place the onion, garlic, ginger, and a portion of the stock into a blender and liquify.
[Alternate – Fine chop (mince) the onion white/garlic and fine shred the ginger]
Place all marinade ingredients in a saucepan and bring to a slow boil.
Reduce heat and simmer for 10 to 15 minutes (until the sauce has reduced by half).
Remove from heat and let cool.
Very lightly salt the inner side of the fillet and let stand ten minutes.
Cover with marinade and let stand about 1 hour.
Keep the marinade to use as a glaze sauce.
Slice the onion greens into long thin slivers lengthwise, then cut into 1 1/2 inch lengths. Thin slice the garlic from top to bottom, then lightly brown (toast) in a hot pan.
Peel and shred the ginger.
Place sesame seeds in a dry pan and toast over medium heat until lightly browned.
Heat a well oiled grill until very hot.
Place the eel fillets on the grill, skin side up, and grill for about 3 minutes per side.
Brush the upper side of the eel with marinade/sauce, turn, and grill for 1 minute.
Brush the second side with marinade/sauce, turn and grill for 1 minute.
Repeat two or three times.
Cut the eel into bite sized pieces, garnish, and serve hot.
Freshwater eel can be found in most Korean markets, or larger Asian markets.
Salmon or beltfish are good substitutes.
To keep the eel fillets from curling while cooking, thread a skewer through each fillet lengthwise.