Photo: Korea Ministry of Food and Drug Safety

Grilled Eel (Jangeo Gui)

Name: Grilled Eel (Jangeo Gui)
Cuisine: South Korea
Ingredients: 250 g eel; 100 g milk; 60 g Braised root vegetables: burdock root; 60 g deodeok (bellflower root); 20 g ginger; 15 g seasoned soy sauce (matganjang); 15 g ginger syrup (saenggang-cheong); 15 g oligosaccharide syrup; 30 g balsamic vinegar; 25 g Side kimchi: wild garlic kimchi (myeongi kimchi); 25 g white kimchi (baek kimchi)

장어구이

Side dish · Grilled

Side dishesCourse

186kcal · per serving

4/5Spice

No pork

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Recipe

Grilled Eel (Jangeo Gui)

🌶 Spicy 4/5No porkNo meat or alcoholContains: dairy, gluten, soy, fish

Ingredients Tap an ingredient to check it off

Servings1

Shopping in

eel장어
250 g
milk우유
100 g
Braised root vegetables: burdock root뿌리채소조림 : 우엉
60 g
deodeok (bellflower root)더덕
60 g
ginger생강
20 g
seasoned soy sauce (matganjang)맛간장
15 g
ginger syrup (saenggang-cheong)생강청
15 g
oligosaccharide syrup올리고당
15 g
balsamic vinegar발사믹식초
30 g
Side kimchi: wild garlic kimchi (myeongi kimchi)곁들이김치 : 명이김치
↔ No Side kimchi: wild garlic kimchi (myeongi kimchi)? Store-bought kimchi works well. For cooking, older and more sour kimchi tastes better. Sauerkraut with a little gochugaru is a last resort.
🛒 Where to buy: Refrigerated section of many supermarkets, Korean grocery stores
25 g
white kimchi (baek kimchi)백김치
↔ No white kimchi (baek kimchi)? Store-bought kimchi works well. For cooking, older and more sour kimchi tastes better. Sauerkraut with a little gochugaru is a last resort.
🛒 Where to buy: Refrigerated section of many supermarkets, Korean grocery stores
25 g

Nutrition per serving

186kcal

21.5gCarbs

16gProtein

4gFat

460.7mgSodium

Steps

Translated from the Korean original. Amounts are as in the original recipe.

Clean the eel and soak it in milk to remove impurities.
Cut the deodeok and burdock root into thin strips and soak them in cold water.
Cut the ginger into thin strips and soak it in cold water.
Make the braising sauce and stir-fry the deodeok, burdock root, and ginger separately, then mix them together.
Reduce the seasoned soy sauce and balsamic vinegar, then stir-fry the eel in it.
Prepare the side kimchi, then mix the braised root vegetables with the eel to finish.

💡 TipWhen making the sauce, balsamic vinegar was used and reduced to take advantage of its distinctive flavor, which lowers the sodium.

Diet and allergy labels are estimated from the ingredient list. Check labels if you have an allergy.
Recipe source: Korea Ministry of Food and Drug Safety (MFDS) recipe database. English translation by WorldFoodPedia, not by MFDS.