Grilled Eel

Directions

1. 1
   In a small stockpot, add the soy sauce, green onions, garlic, ginger, sugar, rice wine, sesame oil, and black pepper and bring to a boil.
2. 2
   Reduce the heat to medium and, stirring occasionally, simmer for about 10 minutes, until the sauce thickens slightly.
3. 3
   Meanwhile clean the eels, removing the heads and entrails.
4. 4
   Halve the eels lengthwise, removing the bones.
5. 5
   Then cut the halves into about 2- to 3-inch widths.
6. 6
   Grill the eel pieces on an oiled grill.
7. 7
   Baste the eels with the seasoning and grill again.
8. 8
   The fish should be white all the way through and slightly charred and browned on the edges.
9. 9
   Serve with several leaves of red curly leaf lettuce or just with rice, banchan, and kimchi.