Korean Gochujang-Grilled Butterfish

Name: Korean Gochujang-Grilled Butterfish
Prep time: 15 min
Cook time: 12 min
Total time: 27 min
Yield: 2 servings
Cuisine: Korean
Ingredients: 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

Quick answer

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

About this dish

Butterfish has such fine, soft flesh that it falls apart easily when turned.

The fillets go skin-side down and are left alone for a good while, then flipped once with a wide spatula. The gochujang paste, loosened with plum syrup, is brushed on very thinly, and a little lemon is squeezed over once the fish is plated.

Ingredients

servings

IngredientAmount

lemon¼ piece

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Instructions

6 steps

1

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

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

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

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

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

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.