Braised Eel (Jangeo Jorim)

Steps

Translated from the Korean original. Amounts are as in the original recipe.

1. Cut the eel into bite-sized pieces and marinate with white pepper and rice wine.
2. Cut the perilla leaves into thin strips, soak in cold water, and drain.
3. Slice the ginger and garlic, and cut the onion, green chili pepper, and red chili pepper on the diagonal.
4. Add the sliced garlic and minced green onion to the seasoning sauce ingredients without the sesame oil to make the sauce.
5. Put the eel in half of the sauce and simmer.
6. Add the prepared vegetables to the remaining sauce and stir-fry, then add the simmered eel and braise, and finish on a bed of perilla leaves.