Wash sea eels in running water once. There's nothing that's too hard to do because it's well-maintained. There is essence on the skin of the , but it's not severe, so you can scratch it with a knife and wash it with water.

To reduce shriveling when grilling, cut it back and forth. Even if you cut it like that, it's cringe-worthy.

Conger eel is grilled whole and then sliced, but I didn't want to touch it twice, so I cut it into the right size before cooking it. You can eat it after you cook it all.

Add 1 tablespoon of garlic, 1/2 tablespoon of ginger syrup, 2 tablespoon of sugar, 2 tablespoon of soy sauce, 2 tablespoon of water again, 1 tablespoon of sesame oil, 1 tablespoon of red pepper paste, and 1/4 tablespoon of pepper powder to make a sauce.

Put 2 tablespoons of cooking oil on a heated pan and bake it on the pan with the skin facing down.

When it's cooked, turn it over and cook it until it's golden brown. It's cringe-worthy even if you give it a lot of cuts. Conger eel has a lot of moisture, so wipe off the moisture in the middle with a kitchen towel

When it's cooked brown, spread the sauce

It's easy to burn if the sauce is in it, so when you apply the sauce, lower the heat to medium and cook it.

Flip it over and grill the other side with the sauce. It's almost cooked, so after you put the sauce on it, you just have to grill it a little bit.

Place the grilled sea eel on a plate, sprinkle sesame seeds, and chop chives.