Unagidong, Making Rice with Grilled Eel
I was looking around at the mart and there was a freshwater eel I made Unagidong (Eel over rice).
1 serving
Within 60 minutes
혼밥쟁이
Ingredients
  • Eel
    200~250g
  • a beautiful forest
    suitably
  • a beautiful forest
    3Ts
  • Soju
    3Ts
  • Sugar
    1Ts
  • Oligosaccharide
    2Ts
  • thick soy sauce
    5Ts
  • Ginger
    5g
  • Scallions
    little
  • instant rice
    1serving
Cooking Steps
STEP 1/13
First, make the sauce.
Boil the mirin and cheongju slightly.
If you pour it into a preheated hot pan, it may catch fire, so please note!
STEP 2/13
When Cheongju and Mirim boil
Add sugar, oligosaccharide, and soy sauce
Mix it well until the sugar melts
Add ginger
Boil over medium to medium low heat for 10-15 minutes.
STEP 3/13
Boiled sauce thickens slightly.
Transfer to appropriate bowl.
STEP 4/13
Prepare the eel.
STEP 5/13
Place the eel in a suitable bowl or tray
Pour in hot water.
Then the skin of the eel has white mucus.
STEP 6/13
Remove the mucus from the eel by scratching it with the back of a knife.
It's slippery, so the texture isn't good
It smells fishy.
STEP 7/13
Then, don't twist it while grilling
Make a cut in the shell.
STEP 8/13
After applying Mirim or Cheongju to the front and back of the eel
STEP 9/13
Prepare it for 15 minutes in a 200 degree oven.
If you don't have an oven, you can bake it in a frying pan with paper foil.
Paper foil is a must!
STEP 10/13
Place the raw eel on a suitable pan and grill it while applying the sauce back and forth.
So that the sauce will soak into the eel
Bake over low heat for a sufficient amount of time.
And you have to leave about 3 spoons of sauce and sprinkle it on the rice later, so please refer to it!
STEP 11/13
Be careful not to burn the sauce
Grill the eel well.
STEP 12/13
I forgot to take a picture crying
Place rice in a bowl and sprinkle with 3 spoons of sauce.
STEP 13/13
Next, cut the eel into bite-size pieces and put it on top
If you put garnish on it, it's done.
Garnish can make chives, green onions, and ginger
I think that's the best choice!
It removes the mucus from the eel Bake well over low heat so the sauce doesn't burn!
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