Modu Recipes

Kang Leo's Straw-Grilled Eel Rice Bowl

A premium eel rice bowl featuring chewy mudflat eel infused with the subtle aroma of straw fire and a special sauce.

🙋 Recommended for

  • ⭐ Those who want to enjoy an upscale nourishing meal at home on a special day
  • ⭐ Those who want to challenge themselves with a proper eel dish full of straw fire aroma

Ingredients needed 🛒2 servings

  • 1 whole eel
  • 2 cups rice
  • 1 cup soy sauce
  • 1 cup mirin
  • 1 cup cheongju (or cheongha)
  • 5 cloves garlic
  • 1 piece ginger
  • 2 eggs
  • salt to taste
  • pepper to taste

Recipe 🍳

  1. Wash the rice thoroughly to remove surface starch, then soak for 20 minutes.
  2. In a pot, combine soy sauce, mirin, cheongju, sliced garlic, and ginger. Simmer over low heat until thickened to make the sauce.
  3. Season the eel with salt and pepper, then give it a preliminary grill on a pan or grill.
  4. Using a torch or straw fire, impart a smoky and subtly smoked aroma to the pre-grilled eel.
  5. Cook the soaked rice in a pot; when it comes to a boil, reduce the heat, cover with foil, and let it steam.
  6. Dip the grilled eel into the prepared special sauce, letting it soak up the seasoning, then cut into bite-sized pieces.
  7. Beat the eggs and fry into thin sheets, then thinly shred them.
  8. Place warm pot rice in a bowl, top with shredded egg and the sauced eel to finish.
  1. Soak the rice, then simmer soy sauce, mirin, cheongju, garlic, and ginger to make the sauce.
  2. Season the eel, pre-grill, then infuse with straw fire or torch aroma.
  3. Cook pot rice, dip the eel in sauce, and cut into pieces.
  4. Top the rice with egg garnish and eel to finish.

Cooking tips 💡

  • Soaking rice for more than 30 minutes can leach out flavor compounds, so 20-30 minutes is ideal.
  • When dipping the eel in sauce, the eel's oil and juices blend into the sauce, deepening the flavor.

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