Spicy & Sweet Dried Eel Stir-Fry (Jangeo Bokkeum)
A Flavorful Dried Eel Dish, Similar to Seasoned Dried Filefish (Jwijipo)
I made a side dish using dried eel that my older sister gave me from my parents’ home. This eel is small and dried so thoroughly that it has no moisture, making it perfect to prepare just like seasoned dried filefish (jwijipo). Although the long, shriveled appearance of the dried eel might be a bit unusual, once stir-fried with the savory sauce, it’s incredibly delicious. It’s an ideal side dish for rice! This is a dried eel stir-fry that has the chewy texture of jwijipo bokkeum. Enjoy this unique and tasty dish!
Main Ingredients
- 100g prepared dried eel (approx. 10 small pieces)
- Generous amount of cooking oil (for frying the eel)
- 1 Tbsp cooking oil (for stir-frying the sauce)
Cooking Instructions
Step 1
First, prepare about 10 pieces of carefully cleaned and thoroughly dried eel. This eel has very little moisture and is ready to be cooked right away.
Step 2
Using kitchen scissors, snip off the heads of the eel. Then, cut the eel into bite-sized pieces. This preparation makes it easier to coat the eel evenly with the sauce and to eat.
Step 3
Heat a generous amount of cooking oil in a pan over medium heat. Once the oil is hot, add the prepared dried eel. Stir-fry the eel in the hot oil, almost as if you’re deep-frying it, until it becomes crispy.
Step 4
Once the eel pieces are golden brown and crisp, remove them with a slotted spoon and drain them thoroughly on a sieve. This step removes excess oil, ensuring the final dish isn’t greasy.
Step 5
Now, let’s make the sauce. In a separate saucepan or a deep pan, add 1 Tbsp of cooking oil and 1 Tbsp of sesame oil. Heat over medium-low heat. Add 1 Tbsp of minced garlic and the thinly sliced white parts of 1 green onion. Sauté until fragrant, creating a garlic-infused oil.
Step 6
Once the garlic is aromatic, add 1 Tbsp gochujang, 1 Tbsp gochugaru, 1 Tbsp maesilcheong, 1 Tbsp oligodang, 2 Tbsp cheongju, and 1/4 tsp black pepper. Stir everything together and let it simmer for a moment to combine the flavors. Keep the heat low to prevent the sauce from burning.
Step 7
Add the drained, fried eel pieces to the sauce. Stir-fry quickly to coat the eel evenly with the sauce. It’s important to cook over medium heat, rather than high heat, to prevent the sauce from burning while allowing the eel to become glossy.
Step 8
Finally, add the chopped green parts of the green onion and 1 Tbsp of toasted sesame seeds. Give it one last quick stir, and your delicious dried eel stir-fry is ready! Serve it over warm rice for a delightful meal.
