Korean Soy-Glazed Grilled Eel

Ingredients

• 3 tablespoons low-sodium soy sauce
• 2 tablespoons mirin (sweet rice wine)
• 1 tablespoon sake (Japanese rice wine)
• 1 teaspoon granulated sugar
• ½ teaspoon fresh ginger, minced
• 1 clove garlic cloves, minced
• 1.5 pounds whole fresh eel (anago or unagi), cleaned and halved lengthwise
• 1 tablespoon vegetable oil
• ¼ teaspoon kosher salt
• ⅛ teaspoon black pepper
• 2 pieces scallions, white and light green parts only, cut on the bias into 2-inch pieces
• 1 teaspoon sesame seeds (white or mixed)

Instructions

1. 1

   Begin by making the glaze. In a small saucepan, combine 3 tablespoons of low-sodium soy sauce, 2 tablespoons of mirin, 1 tablespoon of sake, and 1 teaspoon of granulated sugar. Peel and mince a 0.5-inch piece of fresh ginger on a microplane and add it to the pan along with 1 minced garlic clove. Set the pan over medium heat and bring to a gentle simmer, stirring occasionally. Let it bubble softly for 2-3 minutes until the sugar dissolves completely and the flavors marry — you should smell the sweetness deepen and the alcohol cook off. Set aside and let cool slightly.

2. 2

   While the glaze simmers, prepare the eel. Pat the eel halves completely dry with paper towels — removing surface moisture is essential for achieving a crispy, caramelized exterior rather than a steamed texture. Season both sides evenly with 0.25 teaspoon of kosher salt and 0.125 teaspoon of black pepper.

3. 3

   Trim the scallions: slice off the root ends and cut the white and light green parts on the bias into 2-inch pieces. Keep the darker green tops separate if you like — you can use them as a garnish, though they're optional. Have all your ingredients within arm's reach of your grill or stovetop.

4. 4

   Heat your grill (charcoal, gas, or cast iron grill pan on the stovetop) to medium-high heat. If using a cast iron grill pan, place it over medium-high heat on your stovetop and let it preheat for 3 minutes until a drop of water skitters across the surface. You want the grill hot enough to sear the eel and create caramelization, but not so hot that it burns the glaze before the eel cooks through.

5. 5

   Lightly brush 1 tablespoon of vegetable oil onto the grill grates or grill pan surface. Place the eel halves skin-side down on the hot grill. You should hear an immediate, satisfying sizzle — this indicates the surface is making contact and beginning to caramelize. Do not move the eel for the first 3-4 minutes. Listen for the sizzle to settle into a steady, moderate sound — if it's popping aggressively, lower the heat slightly.

6. 6

   After 3-4 minutes, gently lift one eel piece with a fish spatula to check the skin: it should be dark brown to charred in spots and pull away from the grill cleanly. If it's sticking, give it another 30 seconds. Carefully flip the eel to the flesh side. Grill for another 2-3 minutes until the flesh is opaque and begins to color lightly.

7. 7

   Flip the eel back to skin-side up. Begin brushing the reserved glaze onto the skin using a pastry brush, working in thin, even layers. Add the first coat, let it sizzle for 15-20 seconds, then add a second coat. As you brush, the glaze will bubble and char at the edges, creating a glossy, caramelized crust — this is exactly what you want. The eel will smell deeply savory and sweet.

8. 8

   Flip once more to the flesh side and brush a light coat of glaze onto the cooked flesh. Grill for 1-2 minutes more, just long enough for the glaze to set and caramelize slightly. The eel should feel firm to the touch (insert a knife tip into the thickest part — it should meet no resistance and appear completely opaque).

9. 9

   Transfer the grilled eel to a cutting board and rest for 1-2 minutes. This allows the flesh to firm up slightly and makes slicing cleaner. Using a sharp knife, cut each eel half into 4-5 pieces at an angle, about 1.5 inches wide — angled cuts look more elegant and help the glaze coat the surface.

10. 10

    Arrange the eel pieces on a serving platter or two individual plates, fanning them slightly to show the charred skin and glazed surfaces. Scatter the scallion pieces over the top and sprinkle with 1 teaspoon of sesame seeds — white, black, or a mix all work beautifully. Serve immediately while the eel is still warm and the glaze is glossy. The combination of caramelized skin, tender flesh, and sweet-savory glaze should be the star of the plate.

Tools you’ll need

• small saucepan
• microplane grater
• paper towels
• chef's knife
• cutting board
• charcoal grill, gas grill, or 12-inch cast iron grill pan
• pastry brush
• fish spatula
• instant-read thermometer (optional but helpful)

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