Braised River Eel (Doribangbang Style)
Baek Jong-won’s River Eel Stew, ‘Taste of Arrival’ Doribangbang Style
Discover Baek Jong-won’s signature river eel stew recipe from ‘Taste of Arrival’. This Doribangbang-style dish is pan-fried to perfection, eliminating any fishy taste and enhancing its savory notes, making it a perfect side dish for rice. Enjoy a restaurant-quality river eel stew right in your own kitchen!
Main Ingredients- 13 River eels
- 1/4 Onion
- A bit of Green onion
- 1 Red chili pepper
- Plenty of Cooking oil
Sauce- 1 tsp Regular chili powder
- 1 tsp Spicy chili powder
- 2/3 Tbsp Gochujang (Korean chili paste)
- 6 Tbsp Soy sauce
- 1 Tbsp Sugar
- 2 Tbsp Cooking wine (Mirin, etc.)
- 2-3 Cups Water
- 1 Tbsp Minced garlic
- 1/4 tsp Grated ginger
- 1 tsp Regular chili powder
- 1 tsp Spicy chili powder
- 2/3 Tbsp Gochujang (Korean chili paste)
- 6 Tbsp Soy sauce
- 1 Tbsp Sugar
- 2 Tbsp Cooking wine (Mirin, etc.)
- 2-3 Cups Water
- 1 Tbsp Minced garlic
- 1/4 tsp Grated ginger
Cooking Instructions
Step 1
Rinse the fresh river eels thoroughly under running water. Carefully remove their heads and internal organs. This step is crucial to eliminate any unpleasant fishy odors.
Step 2
Pat the cleaned river eels completely dry using paper towels. Excess moisture can cause oil splattering during frying or cooking and prevent the eels from becoming crispy.
Step 3
Cut the prepared river eels into bite-sized pieces, about 2 sections each. If they are too large, the seasoning may not penetrate well during cooking.
Step 4
Arrange the cut river eels in a wide pan without overlapping, placing them in a circular pattern along the edge of the pan, similar to the ‘Doribangbang’ style.
Step 5
Pour enough cooking oil into the pan to generously cover the river eels. Pan-fry them over medium heat until they turn golden brown and become crispy. This process helps to remove any fishy taste.
Step 6
Once the river eels are golden and crisp, carefully drain the excess oil from the pan. Flip the eels over and briefly fry the other side. This ensures a savory flavor and a pleasant texture.
Step 7
While the river eels are frying, prepare the delicious sauce. In a bowl, combine the regular chili powder, spicy chili powder, gochujang, soy sauce, sugar, cooking wine, water, minced garlic, and grated ginger. Whisk until well combined and smooth.
Step 8
Thinly slice the onion. Slice the green onion and red chili pepper diagonally. These vegetables will add color and enhance the flavor.
Step 9
Place the thinly sliced onions in the center of the pan, among the golden-brown river eels.
Step 10
Pour the prepared sauce around the edges of the pan, over the eels and onions. Braise over medium-low heat until the sauce thickens and the eels are well-coated. Be careful not to let the sauce burn.
Step 11
Once the sauce has reduced to a thick consistency and the flavors have melded, add the sliced green onions and red chili peppers. Stir gently to combine and finish cooking. Your delicious and visually appealing braised river eel is ready!
