| Prep: 30 mins | Cook: 45 mins | Difficulty: Medium | Serves: 6 |
| kcal | fat | saturates | carbs |
| 650 | 35g | 10g | 45g |
| sugars | fibre | protein | salt |
| 25g | 3g | 35g | 6g |
Why I Love South Korean Grilled Eel with Kimchi Soy Sauce
Exploring recipes around the globe is a journey of discovery, and today I bring you a delectable treat straight from South Korea: Grilled Eel with Kimchi Soy Sauce. This recipe is an enchanting culinary adventure that combines the earthy tenderness of eel with the spiced, tangy delight of kimchi. I fell head over heels for it on my first trial, and I’m beyond excited to share this explosion of Korean flavors with you.
Your Food, Your Adventure
My French roots have undoubtedly rooted me deeply in exquisite pastries and baked delights. However, my adventurous palate loves spelunking into diverse culinary corners — each dish is a new story waiting to be shared. With Grilled Eel with Kimchi Soy Sauce, we travel to vibrant South Korea and indulge in a tantalizing blend of flavors that’s pure gastronomic nirvana.
This dish might seem like a worlds-away flavor discover to many, but its bedrock lies in the simple combination of fresh ingredients. It’s all about how these components play together to create a harmony of taste and texture.
A Chef Who Inspired
Of course, a masterpiece like Grilled Eel with Kimchi Soy Sauce didn’t just come from thin air. While there may not be a one-to-one inspiration source every time, this time around, I can’t forget to mention Chef Hyun Suk Cho. Renowned as a Korean culinary expert, his voluptuous marinades and expertly grilled proteins have made waves in the gourmet world, springboarding my journey to this recipe.
From the freshness of the eels, to the nuanced depth of the unsalted soy sauce, to the robustness of the hot pepper paste, every detail was scrutinized to ensure this eel dish plucks at the heartstrings of flavor. And it was crucial to bring that same level of meticulous focus to the other elements as well: the sugar, the mirin, the garlic, the onion, the green onions, the sesame oil, the sesame seeds, and the salt and pepper.
The tanginess of the chopped kimchi offers a delightful contrast. Sweet, savory, spicy, and umami flavors whirl around in a merry dance, ready to burst out with every nibble. Offering it on a platter of fresh lettuce leaves alongside hot, steaming white rice takes this adventure a notch higher. Each bite is a taste of chameleonic delight — a true portrait of Korea’s culinary richness.
There’s just something incredibly tantalizing about venturing beyond the familiar and diving into the unique treasure troves of world cuisine. And in the case of Grilled Eel with Kimchi Soy Sauce, it’s a thrilling adventure that tantalizes the palate, sets alight the senses, and leaves a delightful afterglow that lasts for hours. It’s about discovering a memorable part of the South Korean gastronomical landscape, one that’s left me enchanted, inspired, and craving more.
What You’ll Need
- 3 medium-sized fresh eels
- 3 cups unsalted soy sauce
- 1.5 cups sugar
- 1 cup mirin (Japanese sweet rice wine)
- 6 cloves garlic, minced
- 1 medium-sized onion, finely chopped
- 1 cup green onions, finely chopped
- 1 tablespoon hot pepper paste (Gochujang)
- 2 cups kimchi, chopped
- 3 tablespoons sesame oil
- 2 tablespoons sesame seeds
- Salt and black pepper to taste
- Fresh lettuce leaves for serving
- Freshly cooked white rice for serving
Method
Step One
Pour the soy sauce into a saucepan. Add sugar, mirin, minced garlic, finely chopped onion, and hot pepper paste. Stir to mix well and bring the mixture to a boil over medium heat. Stir continually to ensure that the sugar dissolves completely. Reduce the heat and leave to simmer for about 10 minutes until the sauce thickens.
Step Two
While the soy sauce mixture is simmering, prepare the eels by cleaning and gutting them. Slice the eel into thin pieces and season with salt and black pepper. Set aside for about 10 minutes.
Step Three
Heat the sesame oil in a grilling pan over medium heat. Add the eel pieces and grill for about 2-3 minutes on each side or until they are cooked and slightly charred.
Step Four
Once the eels are grilled, pour the half of the prepared soy sauce over the eels, turning to ensure they are well coated. Leave to marinate for about 5 minutes.
Step Five
In the meantime, prepare the kimchi by chopping it into small pieces. In a bowl, combine the chopped kimchi, finely chopped green onions, and a bit of the soy sauce mixture. Stir well.
Step Six
Arrange the grilled eels on a serving plate. Top with the kimchi mixture and sprinkle with sesame seeds. Serve the grilled eel with remaining soy sauce, fresh lettuce leaves, and freshly cooked white rice on the side. Enjoy your Grilled Eel with Kimchi Soy Sauce.
