Side Dishes

Glazed Eel with Braised Root Vegetables

Name: Glazed Eel with Braised Root Vegetables
Prep time: 30 min
Cook time: 25 min
Total time: 55 min
Yield: 2 servings
Cuisine: Korean
Ingredients: 250 g Eel; 100 g Milk; 60 g Burdock root; 60 g Deodeok root; 20 g Ginger; 15 g Seasoned soy sauce (mat-ganjang); 15 g Ginger syrup (saenggang-cheong); 15 g Oligosaccharide syrup; 30 g Balsamic vinegar; 25 g Myeongi (wild garlic leaf) kimchi; 25 g White kimchi (baek-kimchi)

장어구이

Milk-soaked eel glazed in a reduced seasoned soy and balsamic sauce, tossed with braised burdock, deodeok and ginger and served with garlic chive kimchi and white kimchi. Reducing the sauce with balsamic vinegar uses its distinctive flavor to cut sodium.

📝 Step-by-Step Instructions

Clean the eel and soak it in milk to remove impurities.

Glazed Eel with Braised Root Vegetables — step 1

Finely julienne the deodeok and burdock and soak in cold water.

Glazed Eel with Braised Root Vegetables — step 2

Julienne the ginger and soak in cold water.

Glazed Eel with Braised Root Vegetables — step 3

Make the braising sauce with the ginger syrup and syrup and sauté the deodeok, burdock and ginger separately, then mix.

Glazed Eel with Braised Root Vegetables — step 4

Reduce the seasoned soy sauce and balsamic vinegar, then add the eel and glaze it.

Glazed Eel with Braised Root Vegetables — step 5

Toss the glazed eel with the braised root vegetables and serve with the side kimchi.

Glazed Eel with Braised Root Vegetables — step 6

📊 Nutrition Facts (per serving)

186.1Calories (kcal)

21.5 gCarbs

16 gProtein

4 gFat

460.7 mgSodium

Nutrition values are taken from the original recipe data and are approximate.

Source: adapted from the recipe database of the Ministry of Food and Drug Safety of Korea (Food Safety Korea), used under the Korea Open Government License (KOGL) Type 1. English translation and editing by coo K food.