AI-generated imagePan-Grilled Korean Hairtail (Galchi-gui, 2 Servings)
A simple Korean homestyle fish dish: lightly coat cleaned hairtail pieces in pancake flour and cook gently in a skillet without breaking the flesh.
Ingredients
servings: 2 · Check ingredients
Steps
- 01
Use cleaned, gutted hairtail. Avoid rinsing raw fish in the sink; pat dry with paper towels and wash hands and utensils afterward.
- 02
Distribute 1/4 tsp salt over both sides of the fish and let stand about 5 minutes.
- 03
Dust both sides lightly with 2 tbsp Korean pancake flour mix and shake off excess.
- 04
Warm a skillet over medium-low heat, add 2 tbsp oil and lay the fish pieces in one layer.
- 05
Cook until the first side turns golden, carefully flip with a wide spatula, and cook the other side. Reduce heat for thicker pieces so the center cooks.
- 06
Serve only when the thickest flesh reaches 63°C (145°F), or is opaque and flakes easily. Watch for fine bones when eating.
Helpful source links
Before you cook
Contains fish and wheat (pancake mix); check the product label for other allergens. Do not rinse raw fish; prevent cross-contamination. Cook to 63°C (145°F) or until opaque and flaky. Beware of fine bones and refrigerate leftovers within 2 hours.
Allergens: fish_hairtail, wheat_in_pancake_mix
Image & source credits
AI-generated image.
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