Korean mackerel, or gomek, is a culinary treasure, prized for its rich, oily flesh and versatility. It's a staple in Korean cuisine, appearing in countless dishes, from hearty stews to vibrant salads. This fantastic fish offers a depth of flavour often unmatched by other varieties, readily absorbing the complex spice blends and savory sauces so characteristic of Korean cooking. Its affordability makes it a beloved ingredient for everyday meals and special occasions alike, showcasing the country's dedication to fresh, delicious, and accessible ingredients.
This article explores the delightful world of Korean mackerel, showcasing two distinct yet equally delicious recipes. We’ll delve into the nuances of preparing and cooking this versatile fish, ensuring you achieve perfectly cooked mackerel every time. Ready to embark on a culinary journey? Let's dive into the step-by-step instructions for our Gochujang-glazed and pan-fried mackerel recipes.
Tools Needed
- Rice cooker
- Kitchen scissors
- Frying pan
- Bowl
- Paper towels
Ingredients
Step-by-Step Instructions
Step 1. Prepare the Mackerel
- Rinse rice and discard the first cloudy water (saltermul). Add dashima for extra flavor.
- remove fins and black lining. Soak in rice water for 10 minutes to reduce fishy smell.
- Drain and pat mackerel dry with paper towels.
- Coat mackerel with flour and optional curry powder for crispy skin and to prevent oil splattering.
Step 2. Pan-fry the Mackerel
- Pan-fry mackerel over medium-high heat, then reduce to low heat to cook thoroughly.
Step 3. Prepare and Braise the Gochujang Mackerel
- Cut mackerel into bite-sized pieces.
- Peel and thinly slice.
- Mix soy sauce, gochugaru, gochujang, honey, mirin, garlic, and black pepper for the braising sauce.
- Layer radish, mackerel, and spring onions in a pan. Pour sauce and water over.
- Bring to a boil, then reduce heat to medium and braise until the sauce reduces.
Step 4. Serve
- Serve the braised mackerel over rice.
Read more: Perfect Korean BBQ Pork: Yangnyeom Teji Galbi Recipe
Tips
- Soaking mackerel in rice water removes fishy odor.
- Flour prevents oil splattering when pan-frying.
- Cooking mackerel with the bone in adds flavor.
- Dasima in rice water adds a subtle salty, savory flavor.
Nutrition
- Calories: 600-800
- Fat: 30-45g
- Carbs: 50-70g
- Protein: 40-50g
FAQs
1. Where can I buy Korean mackerel?
Korean mackerel can often be found at Asian grocery stores, fish markets, or online retailers specializing in seafood. Check your local area for availability.
2. Can I substitute the gochujang in the Gochujang-glazed recipe?
While gochujang provides a unique flavor, you can experiment with other Korean sauces like doenjang (fermented soybean paste) or a sweet chili sauce for a similar savory-sweet profile.
3. How do I know when the mackerel is cooked?
The mackerel is cooked through when its flesh is opaque and flakes easily with a fork. The internal temperature should reach 145°F (63°C).
We hope you enjoyed exploring the delicious versatility of Korean mackerel with these two simple yet flavorful recipes. From the sweet and spicy Gochujang glaze to the crispy pan-fried perfection, we trust you’ve discovered a new appreciation for this readily available and incredibly tasty fish. Now go forth and enjoy your delicious Korean mackerel!