Korean Pan-Fried Spicy Mackerel (Gogalbi)

Ingredients

• 3 frozen mackerel fillets (salted)
• 2 cup rice water (see note below)
• 1/2 cup cornstarch
• 2 tbsp cooking oil
• 1 cup sliced yellow and red onion (to garnish, optional)
• 2 tbsp Korean chili paste (gochujang)
• 2 tbsp Korean chili flakes (gochugaru)
• 1 tbsp soy sauce
• 1 tbsp sweet rice wine (mirim)
• 1 tbsp sugar
• 2 cloves garlic (finely minced)
• 1 tsp ginger paste
• 1 tbsp Korean plum extract (maeshil cheong)
• 1 tsp sesame oil
• 2 tsp sesame seeds
• dashes black pepper

Instructions

1. 1

   Take the frozen mackerel fillets out of package and soak in the rice water for 10 minutes to thaw. (See note below for making rice water)

2. 2

   Meanwhile make the sauce by mixing all the ingredients in a small bowl.

3. 3

   Take the fillets out of rice water and pat dry with paper towel. Coat with cornstarch lightly on both sides.

4. 4

   Heat oil in the nonstick surface skillet over medium heat. Pan-fry the fillet, the skin side up first, for 3-4 minutes. Flip and sear the other side for 3-4 minutes until golden and crispy on both sides.

5. 5

   Reduce the heat to low, spread the sauce over the top of fillets all around, about 1-1/2 tablespoons per fillet. Cover with lid and simmer for 4-5 minutes so the sauce can set on the fillets like a glaze. Place fillets over onions (see below) on the platter and serve warm with rice. Enjoy!

6. 6

   --- Bed of onions (optional) ---

7. 7

   Soak onion slices in cold ice water for a few minutes to to mellow their sharpness and add a crisp texture. Drain and arrange on a serving platter.