Flavorful Braised Dried Halfbeak (Gwamegi) with Gochujang Sauce
A Savory Side Dish: Gochujang-Braised Gwamegi
When gwamegi is in season, it’s truly delicious wrapped in ssam! I bought a pack of gwamegi, and instead of using leftovers, today I’m making gwamegi braised in gochujang sauce as the main dish. This is an absolute delicacy!
Main Ingredients
- 1 pack Gwamegi (about 10 pieces of herring gwamegi)
Sauce
- 2 Tbsp Gochujang (Korean chili paste)
- 1/2 Tbsp Maesil Extract (plum syrup)
- 1/2 Tbsp minced garlic
- 1 tsp ginger juice
- 1/3 Tbsp Mirin (rice wine for cooking)
- 1/3 Tbsp sesame oil
- 2 Tbsp Gochujang (Korean chili paste)
- 1/2 Tbsp Maesil Extract (plum syrup)
- 1/2 Tbsp minced garlic
- 1 tsp ginger juice
- 1/3 Tbsp Mirin (rice wine for cooking)
- 1/3 Tbsp sesame oil
Cooking Instructions
Step 1
Prepare 1 pack (10 pieces) of herring gwamegi for today’s dish. This is either pre-prepared or fresh gwamegi bought specifically to be the star of this braised dish. We’re not using leftovers; this is made intentionally for this recipe!
Step 2
Cut the gwamegi into bite-sized pieces (about 3-4 cm). Then, place the cut gwamegi into a dry pan (no oil added) and stir-fry over medium-low heat. This process helps to remove excess oil from the gwamegi, making it more palatable and less greasy.
Step 3
As the gwamegi cooks, excess oil may accumulate in the pan. Gently press the gwamegi with a paper towel to absorb and wipe away the oil from the pan. This step is crucial to prevent the braised dish from becoming too oily.
Step 4
Now it’s time to add the seasoning to the drained gwamegi. Turn off the heat under the pan, add 2 tablespoons of gochujang, and mix well until the gwamegi and sauce are evenly coated. Once the sauce is well combined, turn the heat back on to high and stir-fry quickly for about 1 minute. Finally, drizzle in 1/3 tablespoon of sesame oil for shine and a boost of flavor. Your delicious Gochujang-Braised Gwamegi is now ready!
