Grilled Yellow Corvina (official Gulbi-gui video)
The cooking video linked from Maangchi's original gulbi-gui recipe.
Official cooking video · Maangchi · YOUTUBEPan-Fried Salted Gulbi (Dried Yellow Corvina), 4 Servings
Gulbi-gui is a Korean home-style dish made by pan-frying four salted, partially dried yellow corvina until crisp and fully cooked. Gulbi is strongly associated with Yeonggwang, Korea, but the fish used here need not come from that region. No extra salt is needed; thaw frozen fish in the refrigerator the day before.
Ingredients
servings: 4 · Check ingredients
Steps
- 01
If frozen, thaw the fish fully overnight in the refrigerator. Cut off the fins with kitchen shears; wipe the surface with a damp paper towel and pat dry. Clean hands and utensils after contact with the fish.
- 02
Preheat a wide nonstick skillet with a lid over medium-high heat. Add about 60 mL of oil and swirl to coat the base. Lower the heat if the oil starts smoking.
- 03
Arrange all four fish in a single layer and cover. Pan-fry about 4 minutes until the underside is golden, flip, cover again, and cook the second side about 4 minutes.
- 04
Uncover and cook each side around 2 minutes more for a crisp finish. The original gives about 12 minutes in total for 23–25 cm fish, but size and heat vary. Check the thickest flesh reaches 63°C (145°F) and is opaque and flakes easily.
- 05
Transfer to plates and serve with rice and side dishes. Carefully remove the head, backbone, and fine bones before eating; offer only deboned pieces to children.
Helpful source links
Before you cook
Contains fish. Thaw frozen gulbi in the refrigerator, not on the counter, and avoid cross-contamination. Cook to 63°C/145°F in the thickest part and carefully remove bones. Refrigerate leftovers within 2 hours and reheat them to 74°C/165°F. Because gulbi is salted, add no extra salt.
Allergens: fish
Image & source credits
These illustrations stand in for food photos.
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.
