58 recipes. Page 3 of 3
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This is autumn gizzard shad, the fish whose grilling smell, as the Korean saying goes, could bring a runaway daughter-in-law back home. It is full of fine bones; scored every 0.5 cm on both sides, it grills soft enough to eat bones and all. The dip is minced ginger and cheongyang chili in soy sauce and vinegar.
Yellow croaker is set on ancestral rite tables, but most days it is just a side next to rice and soup. It gets salt, a thin dusting of flour, and a pan over medium heat. Fish usually break because they are turned too early; wait until the underside browns and lets go of the pan on its own, then flip it in one move with two wide spatulas.
Saury is seasoned with nothing but coarse salt and pepper. Ten minutes after salting, beads of moisture show up on the surface again, and wiping those off too is what keeps the skin from sticking. The cooked fish goes straight onto a plate rather than sitting in the pan, with grated radish and lemon alongside.
Frenched lamb chops come with a clean bone that works as a handle, so they are picked up and eaten by hand. A rub of rosemary and crushed garlic softens the gamey edge of the lamb, and the chops come off the heat at medium rare, still pink inside.
Minuh, a Korean brown croaker, has enough savory depth that coarse salt and white pepper are all it needs. With a whisper of flour and left undisturbed skin side down, the skin crisps lightly. It is at its best in July and August, but frozen fillets grill up the same way.
The skin of the sea bass fillets is dried twice: once while trimming, and again five minutes after the coarse salt and pepper go on, when fresh moisture has come up. The frying oil is olive oil warmed over low heat with crushed garlic and thyme, and after the flip it gets spooned over the flesh.
Okdom, the tilefish most associated with Jeju, is grilled whole and seasoned with nothing more than coarse salt and pepper. The flesh is firm and flavorful enough on its own; even the ginger juice is brushed on only thinly, just to deal with any fishiness.
The heads and part of the shells stay on these medium shrimp. Tossed for ten minutes with olive oil, rosemary, thyme and garlic, they cook for two minutes a side on a thin layer of coarse salt in a very hot pan, and the shells that were left on turn crisp.
A heavy pan holds a 1 cm layer of coarse salt, 300 g of it, heated under the lid before the shell-on shrimp go on top and the lid closes again. Melted butter is brushed onto the shells only after the shrimp have steamed through and been lifted off the salt, and the used salt is thrown out.
The thin coat of olive oil over the salted tenderloin is there to keep the coarse salt from falling off into the pan. Tenderloin is lean, so it gets basted at the end with butter infused with garlic and rosemary, and the lemon is squeezed over sparingly, right before eating.