
In South Korea, jangeo, or eel, is highly regarded as a vital food source celebrated for its energy-boosting properties.
In preparation for the savory dish, the eel is filleted and seasoned with a blend of soy sauce, red pepper paste and sesame oil before being grilled, often over a charcoal fire, and then cut into bite-sized pieces.
Without being overly fishy thanks to the marinade, this seafood dish has a subtle smoky flavor, while its tender, flaky texture conceals a burst of rich, juicy savoriness.
Eels come in two main varieties -- freshwater and ocean. Freshwater eel is preferred due to its tender flesh, chewier texture and fewer bones. Their limited supply also contributes to their higher cost.
If you‘re feeling low on energy, try some grilled eel, packed with nutrition as well as flavor.
(Jangeo gui, grilled eel, Korean-style barbecue eel, savory soy-glazed eel, traditional jangeo grill)