Korean Eel Dinner at Home

Sunchang Meju Eel, pre-grilled and glazed, on a slate platter

A Korean eel dinner, without the restaurant

Koreans have long turned to freshwater eel when they need their strength back. Our pre-grilled eel and slow-simmered eel soup make that same meal easy at home: sear, heat, and sit down to a full table.

Sunchang Meju Eel sliced on a wooden board

The main dish

Sunchang Meju Eel,
already grilled for you.

This Korean freshwater eel (Japonica) comes from LEEGAFOOD in Sunchang, the county famous for Korea's traditional fermented sauces. It is cleaned by hand and pre-grilled over 80% to render out excess oil, then quick frozen. At home it only needs a short sear to crisp the skin. A sauce pack comes in every order.

Over 80% Pre-Grilled 9oz or 11oz Sauce Pack Included HACCP Certified

Who makes it

LEEGAFOOD has worked with freshwater eel in Sunchang for over 20 years. CEO Lee Jeong set out to make eel, long a special occasion dish in Korea, something families could enjoy more often, with honest pricing and consistent quality.

2003

LEEGAFOOD founded in Sunchang, Jeollabuk-do, focused only on freshwater eel.

2012

Became the first HACCP-registered seafood facility in Jeollabuk-do, and earned HACCP food safety management certification in 2025.

2026

Earned Korea's Antibiotic-Free Seafood Certification (No. 104-0057).

How it is made

The flavor is set
before it reaches you.

Eels are sorted by size and condition, and any that are not right for grilling are set aside. Pre-grilling then removes excess oil and the muddy notes freshwater fish can carry, so the eel tastes clean.

Receiving and inspection
Hygienic washing
Cleaning by hand
Pre-grilling
Quick freezing
Packaging
Final inspection before shipping

Eel fillets being pre-grilled on racks at the LEEGAFOOD facility

How to finish it at home

Thaw

Move the eel to the refrigerator the night before and let it thaw overnight.

Sear

Lay it skin side down in a hot pan or on a grill until the skin turns golden.

Glaze and serve

Brush with the sauce, slice, and serve over hot rice or on its own.

Tip from Sunchang: cut the eel into pieces about half an inch wide and serve with pickled ginger or pickled garlic leaves on the side.

The other half of the table

Eel soup,
ready when you are.

LEEGAFOOD simmers eel, eel bones, and eel heads into a deep broth, then adds dried radish greens (siraegi), traditional soybean paste, and wild sesame powder. It is shelf stable, so keep a few packs in the pantry and heat one up next to your grilled eel.

Room Temperature With Siraegi 300g Per Pack Heat and Serve