Introduction

Jangeo-gui (장어구이) is Korean grilled eel, and jangeo-gui sauce is the thick, sweet soy glaze that is brushed on in layers while it cooks. Eel is considered a stamina food in Korea and is especially popular in summer. Restaurants usually offer two styles – sogeum-gui (salt-grilled) and yangnyeom-gui (sauce-glazed) – and the glaze is a close relative of the soy marinades in our galbi sauce guide.

Jangeo-gui Sauce at a Glance

What it is

• A reduced soy-based glaze for Korean grilled freshwater eel

Main ingredients

• Soy sauce, rice wine, sugar, starch syrup, ginger, garlic, black pepper (gochujang for the spicy version)

Taste

• Sweet, salty and sticky with a warm ginger finish

Main uses

• Grilled eel, eel rice bowls, grilled fish, glazed chicken or tofu

What is Jangeo-gui Sauce Made Of?

The sauce is simmered rather than mixed raw: soy sauce, matsul (rice wine), sugar and starch syrup are reduced with ginger and garlic until syrupy, so it sticks to the fish instead of running off. Ginger is important because it balances the richness of eel. The main styles are:

• Ganjang yangnyeom: the sweet soy glaze – the one in this recipe.
• Gochujang yangnyeom: the soy glaze mixed with gochujang for a spicy red coating.
• Sogeum-gui: no sauce, just salt, eaten with a soy-wasabi or ssamjang dip.

What Does Jangeo-gui Sauce Taste Like?

It is similar to Japanese unagi (kabayaki) sauce but usually a little more garlicky and gingery. The glaze caramelizes into a shiny lacquer, and its sweetness balances the soft, fatty eel. The spicy version adds a sweet-hot gochujang kick.

Popular Korean Dishes That Use Jangeo-gui Sauce

Jangeo Yangnyeom-gui

Eel grilled and brushed with sauce several times – the recipe below.

Jangeo Deopbap

Glazed eel sliced over hot rice with a drizzle of extra sauce.

Jangeo Ssam

Grilled eel wrapped in lettuce or perilla leaves with thin ginger strips and pickled onion.

Gochujang Jangeo-gui

The spicy version glazed with gochujang sauce.

Easy Jangeo-gui Recipe (Serves 2)

Ingredients

• 1 lb (450 g) cleaned, butterflied freshwater eel fillets (or 2 packs frozen roasted eel, thawed)
• 1 tbsp cooking oil
• 1 thumb-size piece of ginger, cut into very thin strips
• Lettuce or perilla leaves and steamed rice, for serving
• Sesame seeds, to garnish

Jangeo-gui Sauce

• 4 tbsp soy sauce
• 4 tbsp rice wine (matsul or mirin)
• 2 tbsp sugar
• 2 tbsp starch syrup (mulyeot) or honey
• 1 tsp grated ginger
• 1 tsp minced garlic
• 4 tbsp water
• Pinch of black pepper
• Optional spicy version: stir in 1 tbsp gochujang after reducing

Instructions

1. Combine all sauce ingredients in a small saucepan. Bring to a boil, then simmer over low heat 5–7 minutes until reduced by about a third and slightly syrupy. Let it cool a little.
2. Pat the eel dry and cut into 3–4 inch pieces. Lightly score the skin side so it doesn’t curl.
3. Heat the oil in a nonstick pan over medium heat. Cook the eel skin side down for 3–4 minutes, then flip and cook the flesh side 2–3 minutes until opaque and cooked through.
4. Brush the top with sauce, flip, and cook 30 seconds; repeat 2–3 times, keeping the heat low so the glaze turns shiny but does not burn.
5. Cut into bite-size pieces, sprinkle with sesame seeds and serve with ginger strips, leaves, rice and extra sauce.

Tip: Frozen roasted eel is already cooked – just heat it in a pan or under the broiler for 2–3 minutes and brush with your homemade sauce in the last minute.

Where to Buy Eel and Sauce Ingredients

United States

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Amazon
Search eel sauce on Amazon
Search Korean starch syrup on Amazon

H-Mart
Search eel on H-Mart
Search mirim (rice wine) on H-Mart

Canada

Search eel sauce on Amazon.ca

Europe

Search eel sauce on Amazon.co.uk

How to Store Jangeo-gui Sauce

Because it is cooked and reduced, the sauce keeps about 2 weeks in a clean, sealed jar in the refrigerator. Raw eel should be cooked within 1 day of purchase or frozen. Leftover grilled eel keeps 2 days in the fridge; reheat gently in a pan.

Jangeo-gui FAQ

Is jangeo-gui sauce the same as unagi sauce?

They are very similar soy-sugar-rice wine glazes. Korean versions often add more garlic and ginger, and there is also a spicy gochujang version.

Why do Koreans eat eel with ginger?

Thin ginger strips cut through the richness of eel and freshen the palate between bites.

Can I use this sauce on other fish?

Yes. It works well on salmon, mackerel, chicken thighs and firm tofu.

Conclusion

Jangeo-gui sauce is a simple reduction of soy sauce, rice wine, sugar and ginger that gives grilled eel its famous shiny, sweet-savory finish. Make a jar and use it on fish, chicken or tofu too – and for an all-purpose soy base, see our mat-ganjang guide.