13.249 Grilled Eel

Cycle 13 – Item 249

11 (Sun) September 2022

Grilled Eel

3.0

by me

at the cabin

-Changchon, Seowon, Hoengseong, Gangwon, Republic of Korea-

with the Family + Mom & Dad + Maternal Relatives

Chuseok dinner, hosted by my mother at the cabin (see previously 12.259 Hobokip Ssam).

For a change of pace this year, the centerpiece of the meal was grilled freshwater eel.

Coals made from oak – very expensive, the kind used at premium BBQ restaurants.
The coals burn hot and even, and impart a delicate smoky flavor.

JS was charged with lighting a steady supply of coals, while I was tasked with grilling.

30,000 won per kilogram, less than half the price of eel at a restaurant (see for example 11.250 Pungcheon Jangeo – King Special Large).

It was fun, trying to figure out the proper grilling technique, based on what I’d observed at restaurants (see for example 12.284 King Special Large), especially the wrist-flicking trick to cut the eel and simultaneously place the pieces on their sides.

Still undercooked after 10 minutes, the meat is unpleasantly rubbery and tastes a bit fishy.
At 15 minutes, the meat turns soft and flaky, sweet and smoky in flavor.

Happy Chuseok.

(See also GLOBAL FOOD GLOSSARY)

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