Sambok grilled freshwater eel

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Make this delicious Korean-inspired summer dish this week!



Sweet and Spicy Barbecue Marinade

  • 1/2 cup soy sauce
  • 1/2 cup white sugar
  • 1/2 cup mirin
  • 1/2 cup gochujang

Grill and Serve

  • 1 lb freshwater eel fillet
  • Salt, for seasoning
  • Sesame oil
  • 2 green onions
  • Toasted sesame seeds, to garnish


Sweet and Spicy Barbecue Marinade 

  1. Add soy sauce, white sugar, mirin, and gochujang in a saucepan over medium heat. Bring to a slow boil, stirring the ingredients, until the marinade is reduced by approximately 25%.
  2. If the eel is not glazed with BBQ sauce, lightly salt the inside of the fillet. Let it stand for 10 minutes.
  3. Cover with marinade for one hour.
  4. If the eel is already glazed with BBQ sauce, leave it as is until grilling.

Grill and Serve 

  1. Oil the grill with sesame oil. Bring the grill to very hot.
  2. Place the eel fillets on the grill, skin side up. Brush with marinade. Grill for two minutes.
  3. Flip the eel fillet. Brush with marinade on the other side.
  4. Repeat the process twice until fully cooked.
  5. Remove the eel fillets from the grill to a cutting board.
  6. Cut the eel into strips width-wise and place them on small plates.
  7. Garnish with chopped green onions and serve. Enjoy! 

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