| 摘要 |
The present invention relates to a eel sauce reducing burning of the eel sauce which is applied to an eel when grilling for manufacturing a grilled eel, and having a fresh flavor, and to a method for manufacturing a grilled eel using the same. The eel sauce according to the present invention is manufactured by stirring a mixed material of 14-17 wt% of a pepper paste, 14-17 wt% of sugar, 14-17 wt% of a starch syrup, 2.8-4 wt% of ground garlic, 2.8-4 wt% of a pineapple, 1.5-2.2 wt% of a ground ginger, 16-20 wt% of onions, 6.5-8 wt% of sprite, 1.5-2.2 wt% of an original Omija solution, 1.5-2.2 wt% of a pepper powder, 0.8-1.4 wt% of a spicy pepper powder, 0.8-1.4 wt% of ginseng, 1.5 2.2 wt% of a red ginseng concentrate, 6.5-7.2 wt% of a soy sauce, and 2.8-4 wt% of a plum concentrate, and aging for 60-80 hours at 0°C-5°C. |
