Korean Spicy Grilled Gizzard Shad
Quick answer
- Total time
- 32 min
- Level
- Medium
- Servings
- 2 servings
- Ingredients
- 9
About this dish
Gizzard shad are small enough to eat bones and all, and shallow scores along each fish do two jobs: they let the gochujang glaze reach the flesh and cut the fine pin bones so they are barely noticed.
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Syrup in the glaze caramelizes into a glossy amber coat, but it also burns quickly, which keeps the pan at medium the whole time.
Ingredients
Instructions
- 1
Pat 400g of cleaned gizzard shad dry with paper towels and make shallow scores every 0.5cm to help the marinade penetrate and sever fine pin bones.
- 2
Thoroughly combine 1.5 tbsp gochujang, 1 tbsp soy sauce, 1 tbsp oligosaccharide, chili flakes, garlic, and 0.5 tsp ginger juice to create a thick, fragrant spicy glaze.
- 3
Evenly coat both sides of each fish with the prepared spicy seasoning and let them rest at room temperature for about 10 minutes to ensure deep flavor absorption.
- 4
Heat 1 tbsp of oil in a pan over medium heat, place the fish skin-side down, and grill for 4 minutes until the edges turn crisp before carefully flipping.
- 5
Brush on the remaining sauce and cook for 3 to 4 more minutes.
Turn off the heat before scorching when the glaze is glossy and the thickest flesh is opaque and cooked through.
- 6
Transfer the grilled fish to a serving plate, sprinkle with 1 tsp of toasted sesame seeds for a nutty aroma, and serve immediately while the glaze is warm.
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