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Jang-uh Gui, Fish, Korean Recipe, Korean Food Recipe
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Home >> Fish Recipes

JANG-UH GUI

INGREDIENTS :

1 white eel (roughly 900g), 40g ginger, 3 stems of spring onion, some rice vinegar, 6T oil.


SEASONINGS:
(1) 1t salt, 2t ground white pepper.
(2) 82ml chonju (i.e. rice wine).
(3) 1/4 cup of soy sauce, 3T grain syrup.

PREPARATION :

1. Peel, rinse and grate ginger; Squeeze the grated ginger for juice.
2. Blanch eel in boiling water with vinegar for 20 seconds; Lift the eel up immediately and scratch the whole eel with a knife several times; Rinse; Discard the bone; Cut into sections; Drizzle with 3t ginger juice; Marinate in seasoning (1) for 40 minutes.
3. Cut off any roots of spring onion; Rinse and drain; Cut into sections.
4. Pour seasoning (2) into a saucepan; Bring to the boil over a medium heat; Turn to a low heat; Stir in seasoning (3); Stir over a low heat till well mixed; Bring to the boil over a medium heat again; Turn to a low heat; Cook over a low heat for 20 minutes; Add seasoning (3) and the spring onion; Cook over a low heat till the sauce has thickened; Turn off the heat; Cool at the room temperature.
5. Add the eel from the step into the sauce mixture from the step 4; Leave it for 15 minutes.
6. Flatten each piece of eel; Thread each piece onto 4 bamboo skewers so that the eel is flat and stretched apart.
7. Add 4T oil to a small pan; Bring to the boil over a high heat; Turn off the heat.
8. Brush some oil on a grilling wire mesh; Heat it up; Brush the oil from the step 7 on both sides of each eel piece; Arrange th eel on the wire mesh; Grill over a medium heat for 12 minutes (Brush with the remaining sauce mixture from the step 5 over the eel and turn over every 2 minutes); Remove the eel from the heat; Carefully remove the eel from the bamboo skewers; Arrange on serving plates; Serve immediately.