Grilled eel oven and braised soy sauce
Eel is grilled in the oven with kkari peppers, and boiled down with sweet potatoes in soy sauce to make two dishes. At this time, the tip is to make delicious soy sauce for braised soy sauce. For a clean taste, you need to add refined rice wine and accurately add mirin and sugar to create a sweet and clean taste.
2 serving
Within 60 minutes
CJ 제일제당
Ingredients
  • Eel
    1ea
  • Eel
    1ea
  • canola oil
    500ml
  • Chili peppers
    300 g
  • Water
    700ml
  • Cheongju
    500ml
  • Ginger
    1/2 ea
  • Burdock
    1 ea
  • a beautiful forest
    50ml
  • Soy sauce
    3 TS
Video
Cooking Steps
STEP 1/21
Wet the kitchen towel with water and clean the trimmed eel.
STEP 2/21
Cut the eel into third-order pieces and cut it vertically, and then prepare to grill it horizontally by inserting it into a wooden skewer.
STEP 3/21
Bake the prepared eel once in a 220-degree oven for 30 minutes. Pour canola oil into a pot and heat to 200 degrees.
STEP 4/21
Remove the top of the pepper and stick it in the skewer.
STEP 5/21
Grill the twisted pepper stuck in a skewer in canola oil heated to 200 degrees Celsius, pouring oil four to five times. Separate the wooden skewers from the roasted kkari peppers.
STEP 6/21
Remove the grilled eel from the oven and bake it again in 200 degrees of oil, pouring oil four to five times.
STEP 7/21
Prepare grilled eels and kkari peppers.
STEP 8/21
Boil 500ml of water, 500ml of refined rice wine, 1/2 ginger, and 1 burdock in a pot, then boil down 4.5T of sugar, 50ml of mirin, and 3T of soy sauce.
STEP 9/21
When the soup boils down, take out the burdock and add the trimmed raw eel.
STEP 10/21
Boil the eel until it is tender, pouring the soup over it.
STEP 11/21
Cut the burdock into long sticks and cut one sweet potato into six to seven pieces
STEP 12/21
Put water in another pot and boil the cut sweet potatoes and 2 cheeses.
STEP 13/21
Remove the boiled sweet potatoes.Put 200ml of water and 80g of sugar in a pan and boil it down, then boil it down and boil it down.
STEP 14/21
Cool the sweet potatoes boiled in sugar syrup.
STEP 15/21
Prepare boiled eel, burdock, and sweet potatoes.
STEP 16/21
Cut one cucumber, remove the seeds, and shred it into half-moon shapes.
STEP 17/21
In a mixing bowl, mix water and salt to make salt water, then add the sliced cucumbers and pickle them.
STEP 18/21
Grind a piece of pear on a grater.
STEP 19/21
In a mixing bowl, mix dongchimi broth: vinegar: mirin in a ratio of 3:2:1 to make sauce.
STEP 20/21
Drain the pickled cucumbers using a kitchen towel, and season the ground pears and cucumbers in the blended sauce.
STEP 21/21
On a plate, place grilled eel oven, kkwari peppers, boiled eel soy sauce, boiled sweet potatoes, and burdock. Put the pickled cucumber kimchi vinegar in a small bowl and place it together. Place Sancho powder and a little salt on a plate and decorate it with maple leaves.
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