Samchi Gui (Grilled Mackerel)
Instructions:
This dish features marinated mackerel and is usually in a mixture of soy sauce, garlic, ginger, and sesame oil before being grilled to perfection. It is known for its crispy skin and tender, flavourful flesh.
- Preheat the grill over medium high heat. Place the fish on the grill, skin side down.
- Cook on both side until the bottom edges are golden brown and the flesh turns opaque - 2 to 3 minutes, mix in sauce
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Jogi Gui (Grilled Yellow Croaker)
: Yellow croaker is a popular fish in Korean cuisine. It is typically salted and dried before being grilled, giving it a unique and rich flavour. Often served with a side of soy dipping sauce. -
Godeungeo Jorim (Braised Mackerel)
: Mackerel is braised in a spicy, savoury sauce made from soy sauce, gochujang (Korean chili paste), garlic, and ginger. Potatoes, radish, and other vegetables are usually added to the dish for extra flavour and texture. -
Hwe (Korean Sashimi)
: This dish consists of thinly sliced raw fish, typically served with a variety of dipping sauces such as chojang (a spicy, tangy sauce made from gochujang and vinegar). Common fish used include flounder, snapper, and tuna. -
Maeuntang
(Spicy Fish Stew): A hearty stew made with fresh fish (commonly cod, pollock, or monkfish), tofu, vegetables, and a spicy broth seasoned with gochujang and gochugaru (chili flakes). It’s often enjoyed with rice and kimchi.
These dishes highlight the diversity and depth of flavours in Korean cuisine, particularly when it comes to seafood. Enjoy exploring these delectable Korean fish dishes!
