Spicy and Sweet Grilled Gwamegi Recipe
Seasonal Delicacy! Chewy and Delicious Grilled Gwamegi
Gwamegi, a seasonal delicacy available from fall to spring, develops a unique flavor through a drying and aging process involving repeated freezing and thawing due to temperature fluctuations. Grilled gwamegi coated with a gochujang (Korean chili paste) sauce is not only delicious but also an excellent accompaniment to drinks, as it’s rich in asparagine, a substance known to help detoxify hangovers. Today, I’m sharing a recipe for delicious grilled gwamegi, seasoned with a spicy and sweet sauce and baked in the oven. You can create a fantastic meal or a delightful spread with minimal ingredients.
Main Ingredients- 350g prepared gwamegi
Spicy and Sweet Gochujang Sauce- 3 Tbsp gochujang (Korean chili paste)
- A little minced garlic (adjust to taste)
- 2/3 Tbsp gochugaru (Korean chili flakes)
- 1.5 Tbsp sugar
- 3 Tbsp water
- 1.5 Tbsp corn syrup or oligosaccharide
- 1 Tbsp toasted sesame seeds
- 3 Tbsp gochujang (Korean chili paste)
- A little minced garlic (adjust to taste)
- 2/3 Tbsp gochugaru (Korean chili flakes)
- 1.5 Tbsp sugar
- 3 Tbsp water
- 1.5 Tbsp corn syrup or oligosaccharide
- 1 Tbsp toasted sesame seeds
Cooking Instructions
Step 1
First, let’s prepare the spicy and sweet gochujang sauce that will bring out the gwamegi’s flavor. In a bowl, combine the gochujang, minced garlic, gochugaru, sugar, water, corn syrup (or oligosaccharide), and toasted sesame seeds. Mix them thoroughly with a spoon until well combined. Stirring until the sugar and syrup dissolve will result in a delicious sauce. Feel free to adjust the amount of minced garlic or omit it entirely based on your preference.
Step 2
Gwamegi has a unique flavor, but if you find it a bit too oily, you can gently press it with paper towels to remove excess fat. Place a piece of gwamegi on a paper towel, cover it with another paper towel, and press gently. This will absorb some of the excess oil, making it cleaner to enjoy. This step also helps reduce any potential fishiness and allows the sauce to penetrate better.
Step 3
Now it’s time to coat the gwamegi with the delicious sauce and bake it in the oven. Dip a brush generously into the prepared gochujang sauce and coat both the front and back of each piece of gwamegi thoroughly, ensuring no spots are missed. It’s important to apply the sauce evenly for the best flavor. Arrange the sauced gwamegi in a single layer on the oven pan, making sure they don’t overlap.
Step 4
Place the prepared gwamegi in a preheated oven set at 210°C (410°F) and bake for about 10 minutes. The baking time may vary depending on your oven, so keep an eye on it. The gwamegi is ready when it turns golden brown and the sauce looks slightly caramelized. Your delicious grilled gwamegi, crispy on the outside and chewy on the inside, is now complete. Enjoy it while it’s warm for the best taste.
