Korean Gochujang-Grilled Butterfish
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 glaze readily, and the plum syrup's fruity acidity tempers the fermented heat of gochujang so the finish stays clean rather than heavy. The glaze must be applied in thin, repeated layers during cooking-a single thick coat causes the sugars to burn before the fish cooks through. A light squeeze of lemon at the end adds a bright citrus note that lifts the dish and prevents any lingering oiliness.
Adjust Servings
Instructions
- 1
Sprinkle a pinch of salt on the fish, rest 10 minutes, then pat dry.
- 2
Combine gochujang, soy sauce, plum syrup, garlic, chili flakes, and sesame oil.
- 3
Brush the fish lightly with sauce and marinate briefly for 10 minutes.
- 4
Heat oil in a pan and cook skin-side down over medium heat for 4 minutes.
- 5
Flip, cook 3-4 more minutes, then brush remaining sauce and finish for 1 minute.
- 6
Finish with a little lemon juice and serve.
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Nutrition (per serving)
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