AI-generated imageSkillet Mackerel with Doenjang Glaze
Korean-style pan-fried mackerel fillets brushed with a savory soybean-paste glaze.
Ingredients
servings: 2 · Check ingredients
Steps
- 01
Pat cleaned fillets dry and check for pin bones.
- 02
Mix doenjang, water, sugar and ginger into a spreadable glaze.
- 03
Heat oil over medium-low heat; start cooking skin-side down.
- 04
Turn the fish, cook the other side, then brush with glaze and briefly turn on low heat to avoid scorching.
- 05
Check the thickest part reaches at least 63°C (145°F) and is opaque, then serve.
Helpful source links
Before you cook
Avoid raw-fish cross-contamination and cook fish to at least 63°C/145°F. Check soy and wheat on doenjang labels.
Allergens: 생선(고등어)/fish/魚, 대두(된장)/soy/大豆, 밀(제품별)/wheat if present/小麦
Image & source credits
AI-generated image.
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