Prepare your taste buds for a fiery adventure! Kunga, or spicy Korean mackerel, is a dish that explodes with flavor, a perfect balance of sweet, spicy, and savory notes. This isn't your grandma's mackerel; we're talking intensely marinated fillets, packed with gochujang (Korean chili paste), garlic, ginger, and a touch of sweetness to cut through the heat. The rich, oily flesh of the mackerel perfectly absorbs the vibrant marinade, creating a truly unforgettable culinary experience. This recipe is a guaranteed crowd-pleaser, whether you're a seasoned Korean food enthusiast or a curious newcomer.
This isn't just a dish; it's an experience. The vibrant colors, the tantalizing aroma, and the incredible taste will leave you craving more. Ready to dive into the deliciousness? Let's get started with our simple, step-by-step guide to making the best Kunga (Spicy Korean Mackerel) you've ever tasted.
Tools Needed
- Frying pan
- Kitchen shears
- Microplane
- Paper towels
- Knife
Ingredients
- Gin soy sauce: 3 tbsp
- Korean soy sauce (Yangjojang): null
- Finely minced garlic: 2 tbsp
- Coarsely ground Gochugaru (Korean red pepper flakes): 1 tbsp
- Finely ground Gochugaru: 1 tbsp
- Brown sugar: 1 tbsp
- Gochujang (Korean red pepper paste): 1 tbsp
- Doenjang (fermented soybean paste): 1 tbsp
- Makgeolli (Korean cooking wine): 1 tbsp
- Freshly grated ginger: 1/2 tsp
- Chung (fermented plum extract syrup): 1 tsp
- Agave or rice syrup: null
- Freshly ground black pepper: 1/8 tsp
- Medium-sized onion: 1/2
- Green onion: 1
- Red pepper: null
- Korean radish: 2 thick slices (approx. 100g)
- Mackerel fish (Kung): 400g
- Cooking oil: 1 tbsp
- Water: 1.5 cups
- Sesame seeds: null
- Sesame oil: null
- Kimchi: null
Step-by-Step Instructions
Step 1. Prepare the Ingredients and Marinade
- Combine gin soy sauce, garlic, gochugaru (both coarse and fine), brown sugar, gochujang, doenjang, makgeolli (or skip), grated ginger, chung (or substitute), and black pepper. Mix well.
- Cut the onion, green onion, red pepper, and Korean radish into desired sizes.
- Remove fins and guts. Rinse and pat dry. Cut into blocks. (Optional: watch video for detailed fish preparation at 263.52)
Step 2. Sauté and Braise the Mackerel
- Heat a pan over high heat for about a minute. Add oil.
- Add onions and a pinch of salt. Stir-fry for 30 seconds.
- Add mackerel and radish to the pan.
- Pour in the prepared seasoning sauce and 1.5 cups of water.
- Bring to a boil, cover, and cook on high heat for 5 minutes.
Step 3. Finish and Thicken the Sauce
- Add red peppers and scallions. Cook uncovered for another 3 minutes on high heat to thicken the sauce.
Step 4. Serve and Garnish
- Transfer to a plate to prevent overcooking. Garnish with sesame seeds and sesame oil (optional). Serve hot with rice and kimchi.
Read more: Perfect Korean BBQ Pork: Yangnyeom Teji Galbi Recipe
Tips
- Use freshly chopped garlic for best flavor.
- Bone-in mackerel results in extra tender fish and adds flavor to the sauce.
- Add Korean radish even if you don't like it; it's crucial for flavor balance.
- Don't overcook the fish!
- Adjust spiciness by adding or omitting the red peppers.
Nutrition
- N/A
FAQs
1. Can I use a different type of fish instead of mackerel?
While mackerel is ideal for its oily texture, you can experiment with similar oily fish like sardines or even firm white fish like cod. The flavor profile will change slightly, but it will still be delicious!
2. How long can I store leftover Kunga?
Store leftover Kunga in an airtight container in the refrigerator for up to 3 days. The flavors will intensify slightly over time.
So there you have it – your journey into the fiery world of Kunga is complete! This recipe is a testament to the incredible depth and complexity of Korean flavors, proving that simple ingredients can create an unforgettable dish. Enjoy the explosive taste of this spicy mackerel and don't hesitate to share it with friends and family!