AI-generated imageKorean Capelin Doribaengbaeng with Spicy Sauce (2 Servings)
A home variation of Korean doribaengbaeng using frozen capelin instead of the freshwater fish used traditionally. Fish are arranged in a ring and glazed with spicy sauce.
Ingredients
servings: 2 · Check ingredients
Steps
- 01
Refrigerator-thaw the capelin, prepare according to the package and pat thoroughly dry.
- 02
Mix gochujang, chili flakes, soy sauce, syrup, garlic and 45 ml water. Slice the scallion.
- 03
Oil a wide pan, arrange dry capelin in one circular layer and pan-fry on medium heat, guarding against oil splatter.
- 04
Carefully turn when golden and cook completely. Check 63°C (145°F) inside, or that flesh is opaque and flakes easily.
- 05
Safely remove excess hot oil, lower the heat, glaze with sauce and simmer briefly. Add scallion and sesame and serve hot.
Helpful source links
Before you cook
Thaw fish in the refrigerator, dry before frying and cook to 63°C (145°F) or until opaque and flaky. Small bones and heads pose choking hazards: do not serve whole to young children or those with swallowing problems. Check fish, soy, wheat and sesame allergies.
Allergens: 생선, 대두, 밀(일부 장류), 참깨
Image & source credits
AI-generated image.
Easy meals, made simple
Mild Korean Soy Dakgalbi with Vegetables (2 Servings)
A mild Korean chicken stir-fry with soy sauce and garlic rather than chili paste, including cabbage and rice cakes.
Spicy Korean Squid Bossam with Radish and Soybean Sprouts (2 Servings)
Inspired by Korean ojingeo bossam: fully cooked squid stir-fried with julienned radish in a spicy sauce, finished with cooked soybean sprouts. A simplified home-style main dish.
