Korean Pan-Fried Spicy Mackerel (Gogalbi)

Name: Korean Pan-Fried Spicy Mackerel (Gogalbi)
Prep time: 20 min
Cook time: 20 min
Total time: 40 min
Ingredients: 3 mackerel fillets (salted and frozen); 2 cup rice starch water (See note below); 1/2 cup cornstarch; 2 tbsp canola oil; 1 cup sliced red and green onion (for garnish, optional); 2 tbsp Korean chili paste (gochujang) (gochujang); 2 tbsp Korean chili flakes (gochugaru) (gochugaru); 1 tbsp soy sauce; 1 tbsp sweet rice wine (mirim); 1 tbsp sugar; 2 cloves garlic (finely minced); 1 tsp ginger paste; 1 tbsp Korean plum extract (maeshil cheong); 1 tsp sesame oil; 2 tsp sesame seeds; dashes black pepper

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Prep Time: 20 minutes

Cook Time: 20 minutes

Total: 40 minutes

Servings: 4

Author : Holly Ford

gogalbi korean mackerel mackerel

Korean Pan-Fried Spicy Mackerel (Gogalbi)

Instructions

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Step 1

Take the frozen mackerel fillet out of package and soak in the rice starch water for 20 minutes to thaw.

Step 2

Meanwhile make the sauce by mixing all the ingredients.

Step 3

Take the fillets out of starch water and pat with paper towel to dry. Coat with corn starch lightly on both sides.

Step 4

Heat oil in the nonstick surface skillet over medium heat. Sear the fillet, the skin side first, for 3-4 minutes. Flip and sear the other side for 3-4 minutes as well.

Step 5

Reduce the heat to low, and turn the fillet again so the meaty side is facing you. Spread the sauce over the fillets all around, about 1 Tbsp per fillet. Cover with lid and simmer for 5 minutes so the sauce can set on the fillets.

Step 6

Place fillets over onions on the platter and serve warm with rice. Enjoy!

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