Rinse the short-grain rice thoroughly until the water runs clear, then soak it in cold water for 30 minutes. Drain and cook according to package instructions or in a rice cooker.
2
Pat the freshwater eel dry with paper towels. If not already butterflied, carefully butterfly it and remove any small bones.
3
In a bowl, combine gochujang, ganjang, mirin, brown sugar, minced garlic, minced ginger, sesame oil, and black pepper. Mix well to create the grilling sauce.
