Korean Gochujang-Grilled Butterfish

Quick answer

Total time: 27 min
Level: Easy
Servings: 2 servings
Ingredients: 9

About this dish

Byeongeo gochujang-gui is a Korean spicy grilled butterfish where fillets are brushed with a paste of gochujang, soy sauce, plum syrup, minced garlic, and red pepper flakes, then pan-fried over medium heat.

Butterfish has an exceptionally fine, soft flesh that absorbs the marinade readily, and the plum syrup's fruity acidity offsets the fermented heat of gochujang so the finish stays clean. The glaze must be applied in thin, repeated layers during cooking; a single thick coat causes the sugars to scorch before the fish cooks through. Each side needs roughly three to four minutes over medium heat, and a wide spatula prevents the delicate flesh from breaking when flipped. A light squeeze of lemon at the end adds brightness that prevents any lingering oiliness and sharpens the overall flavor.

Ingredients (2 servings)

Ingredient	Amount	Unit
butterfish fillet	360	g
gochujang	1.5	tbsp
soy sauce	1	tbsp
plum syrup	1	tbsp
minced garlic	1	tsp
red pepper flakes	0.5	tsp
sesame oil	1	tsp
neutral oil	1	tbsp
lemon	0.25	piece

Instructions

Read the steps as a cooking flow: prep, heat, seasoning, doneness control, and finish.

6 steps

1

Step

Press both sides of 360 g pomfret fillets thoroughly with paper towels to dry the surface, then check for and remove any pin bones.
2

Season

Mix 1.5 tablespoons gochujang, 1 tablespoon soy sauce, 1 tablespoon maesil syrup, 1 teaspoon minced garlic, 0.5 teaspoon gochugaru, and 1 teaspoon sesame oil.
3

Season

Use a brush or fingers to apply a very thin layer of sauce on both sides of the fish and marinate for 10 minutes.

Applying sauce too thick will cause the sugars to burn while cooking, so thin and repeated applications are the right approach.
4

Control

Heat a pan thoroughly over medium heat and add 1 tbsp oil, then place the fish skin-side down and cook undisturbed for 4 minutes so the skin crisps up and sets firmly.
5

Season

Turn the fish and cook for 3 to 4 more minutes, brush on the remaining sauce, and cook 1 minute.

Stop when the thickest flesh is opaque and flakes easily and the maesil glaze shines.
6

Finish

Plate the fish and lightly squeeze the juice of a quarter lemon over the top so the citrus acidity cuts through the sweetness of the plum syrup and gochujang, then serve immediately.

Practical Cooking Checks

The cues that matter most while cooking.

Key technique: Delicate butterfish fillets absorb a spicy gochujang glaze in this Korean Gochujang-Grilled Butterfish.
Finish cue: Stop when the thickest flesh is opaque and flakes easily and the maesil glaze shines.
Avoid this: Apply thin layers of sauce to prevent burning.