Side Dishes

Soy-Braised Eel with Perilla Leaves

Name: Soy-Braised Eel with Perilla Leaves
Prep time: 20 min
Cook time: 20 min
Total time: 40 min
Yield: 2 servings
Cuisine: Korean
Ingredients: 150 g Eel; 10 g Perilla leaves; 17 g Green chili pepper; 17 g Red chili pepper; 60 g Onion; 15 g Ginger; 25 g Seasoned soy sauce (mat-ganjang); 15 g Oligosaccharide syrup; 15 g Cheongju (rice wine); 15 g Sesame oil; 1 g White pepper; 5 g Sesame seeds; 20 g Whole garlic cloves; 10 g Green onion

장어조림

Bite-sized eel marinated in rice wine and white pepper, glazed in a garlic-soy sauce with ginger, onion and chilies and served on a bed of shredded perilla leaves. The aroma of fresh perilla balances the rich eel sauce.

📝 Step-by-Step Instructions

Cut the eel into bite-sized pieces and marinate with white pepper and rice wine.

Soy-Braised Eel with Perilla Leaves — step 1

Julienne the perilla leaves, soak in cold water and drain.

Soy-Braised Eel with Perilla Leaves — step 2

Slice the ginger and garlic, and cut the onion and chilies diagonally.

Soy-Braised Eel with Perilla Leaves — step 3

Mix the sauce ingredients (except the sesame oil) with the sliced garlic and chopped green onion.

Soy-Braised Eel with Perilla Leaves — step 4

Braise the eel in half of the sauce.

Soy-Braised Eel with Perilla Leaves — step 5

Stir-fry the vegetables in the remaining sauce, add the braised eel and reduce. Serve on the perilla leaves, drizzled with sesame oil.

Soy-Braised Eel with Perilla Leaves — step 6

📊 Nutrition Facts (per serving)

190.1Calories (kcal)

21 gCarbs

14.1 gProtein

505 gFat

1236.7 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.