Jangeo gui (grilled sea eel)
800 grams (1.8 pounds) freshwater eel
1 liter (4 cups) jinganjang, or thick soy sauce
1 liter (4 cups) cooking wine
500 grams (2 cups) sugar
500 grams (2 cups) starch syrup
100 grams (3.5 ounces) green onions
3 liters (12.7 cups) water
50 grams (1.76 ounces), garlic, whole
4 teaspoons kelp
40 grams (1.5 ounces) dried jujube
100 grams (3.5 ounces) onion
10 grams (0.3 ounces) licorice
2 teaspoons cinnamon, whole
80 grams (3 ounces) radish
2 teaspoons dried red chili, whole
4 teaspoons black pepper, whole
30 grams (1 ounce) shiitake mushroom
10 grams (0.3 ounces) angelica root
10 grams (0.3 ounces) ginseng
Special equipment: brush
1. Take the freshwater eels, and separate bone from fish. Remove their heads, and place them in a large pot with the bones.
2. Remove the fins with a scissor, and pat dry with paper towels.
3. On a heated pan, fry each side of the fish for about 3 to 4
minutes to drain oil. Set aside.
4. Return to the pot from step 1, and add spring onions and water, bringing it to a boil. Add the rest of the ingredients for the sauce, and simmer in low heat for at least 2 hours. Put in a sieve to drain.
5. Add remaining ingredients to the pot, and simmer in low heat for 1 hour. Drain in a sieve, and cool in ice water, stirring occasionally.
6. Place the eels on a heated pan, and brush sauce on the fish.
Repeat 4 to 5 times in low heat until well done.
7. Dice a whole ginger into a fine julienne, and wash in cold water. Serve the eels on a plate with the ginger slices on top.