Spicy and Sweet Winter Delicacy: Grilled Dried Saury with Gochujang
Gochujang-Glazed Dried Saury Recipe: A Must-Try Winter Fish for Boosting Immunity and Bone Health
During winter, our immune systems can weaken. High-protein and high-calcium dried saury (Yangmiri) is an excellent fish for boosting immunity and is packed with nutrients beneficial for bone health. We’ve prepared a grilled dried saury dish with a savory and spicy gochujang glaze that is guaranteed to be a ‘rice thief’ – it’ll have you reaching for more rice with every bite! Enjoy this winter delicacy that combines health benefits with delicious flavor.
Main Ingredients- 10 pieces of semi-dried saury (Yangmiri)
- A little cooking oil
- 1 Cheongyang chili pepper
- A little sesame seeds
Spicy and Sweet Gochujang Sauce- 1.5 Tbsp Gochujang (Korean chili paste)
- 1 Tbsp fine Gochugaru (Korean chili powder)
- 1 Tbsp Soy sauce
- 1 Tbsp minced Garlic
- 2 tsp minced Ginger
- 2 Tbsp Mirin (or cooking wine)
- 1 Tbsp Brown sugar
- 2 Tbsp Corn syrup (or rice syrup)
- A pinch of Black pepper
- 1.5 Tbsp Gochujang (Korean chili paste)
- 1 Tbsp fine Gochugaru (Korean chili powder)
- 1 Tbsp Soy sauce
- 1 Tbsp minced Garlic
- 2 tsp minced Ginger
- 2 Tbsp Mirin (or cooking wine)
- 1 Tbsp Brown sugar
- 2 Tbsp Corn syrup (or rice syrup)
- A pinch of Black pepper
Cooking Instructions
Step 1
First, let’s prepare the dried saury. Using semi-dried saury, which has been air-dried for about a day, yields the best results. Trim off just the very ends of the head and tail with scissors. Then, gently run your hand along the body of the saury a couple of times under running water to rinse it clean. That’s it for the preparation!
Step 2
Now, let’s make the delicious gochujang sauce! In a bowl, combine 1.5 tablespoons of gochujang, 1 tablespoon of fine gochugaru, 1 tablespoon of soy sauce, 1 tablespoon of minced garlic, 2 teaspoons of minced ginger, 2 tablespoons of mirin, 1 tablespoon of brown sugar, 2 tablespoons of corn syrup, and a pinch of black pepper. Stir everything together evenly with a spatula or spoon until the sugar dissolves. Your spicy and sweet gochujang sauce is ready!
Step 3
Heat a little cooking oil in a frying pan over medium heat. Place the rinsed and patted-dry saury fillets flat in the pan, making sure they don’t overlap. Ensure there’s enough oil to prevent the fish from sticking.
Step 4
Using chopsticks, gently turn the saury fillets as they cook, until the surface turns a light golden brown. This step helps to lightly crisp the exterior and remove excess moisture from the fish. Be mindful of the heat to prevent burning.
Step 5
Once the saury is lightly browned on the surface, use a pastry brush to generously coat each piece with the prepared gochujang sauce. Make sure to apply the sauce evenly all over. If the sauce seems like it’s browning too quickly, reduce the heat to low.
Step 6
Flip the saury and continue to cook, basting with the sauce several more times as needed. Watch carefully to prevent the sauce from burning – temperature control is key here. Cook until the sauce has thickened slightly and the saury is glossy and well-glazed.
Step 7
Transfer the beautifully glazed and cooked saury to a serving plate. Sprinkle generously with sesame seeds and garnish with a few finely chopped Cheongyang chili peppers. Your spicy and sweet gochujang-glazed dried saury is now complete! It’s best enjoyed hot.
