AI-generated imageGodeungeo Gangjeong: Crispy Mackerel with Sweet-Spicy Korean Glaze (3)
A Korean fish dish: boneless mackerel is coated with potato starch, shallow-fried until cooked through, then quickly coated in a gochujang, soy and plum-syrup glaze.
Ingredients
servings: 3 · Check ingredients
Steps
- 01
Check 380 g mackerel carefully for pin bones and remove them with fish tweezers. Pat dry without splashing raw fish around the sink and cut into 2–3 cm pieces.
- 02
Season with four small pinches of herb salt and dust evenly with 6 tbsp potato starch; shake off the excess.
- 03
Heat a shallow layer of oil over medium heat. Cook fish in a single layer, turning until golden and the thickest piece reaches at least 63°C (145°F). Avoid splashes into hot oil.
- 04
Remove cooked fish to a rack to drain. Replace any tongs or plates that touched raw fish.
- 05
In another pan combine 1 tbsp garlic, 1 tsp ginger, 3 tbsp gochujang, 1 tbsp soy sauce, 4 tbsp cooking wine, 2 tbsp each oligosaccharide and plum syrups and a pinch of pepper. Bring to a bubbling simmer then lower heat.
- 06
Add cooked mackerel to the bubbling glaze, toss gently but quickly so the fish stays intact, and serve immediately as three rice-accompanied main portions.
Helpful source links
Before you cook
Remove pin bones, keep raw-fish utensils separate, and cook fish to at least 63°C. Protect against hot-oil burns. Check fish, soy and wheat allergens in mackerel and condiments. Cooking wine may leave alcohol; check suitability. Refrigerate leftovers within 2 hours.
Allergens: fish, soy, wheat (depending on gochujang and soy sauce)
Image & source credits
AI-generated image.