Jangeo Gui

Pat the Freshwater eel dry with paper towels. Make shallow diagonal scores on the flesh side of the Freshwater eel, being careful not to cut through the skin. Season both sides of the Freshwater eel lightly with Salt.

In a mixing bowl, combine Soy sauce, Gochujang, Gochugaru, Minced garlic, Minced ginger, Mirin, Sesame oil, Toasted sesame seeds, Sugar, and Black pepper. Mix thoroughly to create the marinade sauce.

Preheat a grill or a grill pan over medium-high heat. Once hot, place the Freshwater eel skin-side down on the grill. Grill for 5-7 minutes until the skin is crispy and slightly browned.