Entree: North Korea – North Korean Coastal Cuisine – 장어구이 ➤ Jangeo-gui (Char-grilled eel brushed with a savory-sweet soy-based glaze)

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 2

Approximate Time

Prep 10 min

Cook 12 min

Additional 30 min

Total 40 min

Ingredients

- 2 whole freshwater or saltwater eels, cleaned and butterflied, about 10–12 oz (280–340 g) each usable meat weight
- 1/3 cup (80 ml) soy sauce
- 2 tbsp (30 ml) rice wine or mirin
- 1 tbsp (15 ml) sesame oil
- 2 tbsp (30 g) brown sugar
- 1 tbsp (15 ml) honey
- 3 cloves garlic, minced (about 0.75 oz / 22 g)
- 1 tbsp (15 g) grated fresh ginger
- 2 tbsp (30 ml) vegetable oil for brushing the grill
- 2 green onions, thinly sliced
- 1 tbsp (9 g) toasted sesame seeds
- Lemon or lime wedges, for serving
- Salt and freshly ground black pepper to taste

Instructions

1. Pat the butterflied eel pieces dry and season lightly with salt and pepper. In a bowl, whisk together soy sauce, rice wine, sesame oil, brown sugar, honey, garlic, and ginger to make the glaze.
2. Marinate the eel in half of the glaze for 20–30 minutes while the grill comes up to medium-high heat (or preheat broiler).
3. Oil the grill grates well. Place eel flesh-side down and grill 3–4 minutes until starting to char; brush with glaze and turn carefully.
4. Grill the skin side 2–3 minutes, then flip and continue grilling, brushing with remaining glaze every 1–2 minutes, until the flesh is opaque and glaze is sticky and caramelized, about 8–12 minutes total depending on thickness.
5. Transfer to a platter, sprinkle with sliced green onions and toasted sesame seeds, and serve immediately with lemon or lime wedges and steamed rice.