Korean Spicy Grilled Gizzard Shad
Baendaengi yangnyeom gui is a Korean grilled fish dish where scored gizzard shad are coated in a gochujang-based glaze and cooked until caramelized. Scoring the fish serves a dual purpose: it allows the seasoning to penetrate into the flesh and breaks the fine pin bones so they become less noticeable when eating. The sauce mixes gochujang, soy sauce, oligosaccharide syrup, gochugaru, and ginger juice, the latter neutralizing any fishy smell while adding a warm, sharp note. Because the sugar content in the glaze is high, medium heat must be maintained throughout; high heat chars the coating before the fish cooks through, while medium heat allows three to four minutes per side for even browning. The oligosaccharide caramelizes under heat into a glossy, amber coating that makes the finished fish visually appealing. A scattering of toasted sesame seeds adds a nutty fragrance as a final touch. The small size of gizzard shad means they are eaten bones and all, and the intense spicy-sweet glaze makes them equally suited as a rice side dish or a drinking accompaniment.
Adjust Servings
Instructions
- 1
Pat the fish dry and score lightly so the marinade penetrates.
- 2
Combine gochujang, soy sauce, syrup, chili flakes, garlic, and ginger juice.
- 3
Coat the fish and marinate for 10 minutes.
- 4
Heat oil over medium and grill for 4 minutes, then flip.
- 5
Brush remaining marinade and cook 3-4 more minutes until glossy.
- 6
Finish with sesame seeds and serve immediately.
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Nutrition (per serving)
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