Pan-Grilled Korean Spicy Gochujang Eel (2 Servings)

If frozen, thaw the eel in the refrigerator overnight. Check cleaned, deboned eel for any remaining pin bones; pat dry with paper towels. Wash hands, boards and utensils after handling raw fish.

Mix 2 tbsp gochujang, 1 tbsp soy sauce, 2 tbsp water, 1 tbsp syrup, optional 1/2 tsp chili flakes, 1 tsp garlic and 1/2 tsp ginger.

Bring the sauce to a brief simmer in a small saucepan over low heat, stirring, then set aside. Add a splash of water if too thick. Do not dip utensils that touched raw eel back into the sauce.

Heat 1 tsp oil in a skillet over medium heat. Lay eel skin-side down and cook until lightly browned and it releases from the pan, then turn. Actual cooking time depends on thickness.

Cook the other side and verify that the thickest part reaches at least 63°C (145°F) with a food thermometer. If not, continue over medium-low heat. Do not add the sugary glaze yet, to avoid burning.

Reduce heat to low and brush the cooked eel with a thin coat of the pre-simmered sauce on both sides. Heat briefly until glossy, then turn off the heat. Do not reuse sauce contaminated by raw fish.

Thinly slice the green onion, scatter over the eel and serve immediately. Refrigerate leftovers in a shallow container within 2 hours at 4°C (40°F) or colder; reheat leftovers to 74°C (165°F).