Chungcheong-style Crispy River Fish
Quick answer
- Total time
- 40 min
- Level
- Medium
- Servings
- 2 servings
- Ingredients
- 8
About this dish
In this Chungcheong-style method the smelt are packed around the pan with every head pointing to the center, and as they fry they fuse into one crisp disc.
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The oil is poured off only after the disc has set firm, and the gochujang glaze is brushed on thinly, so the underside keeps its crunch. It goes to the table in the pan, scattered with green and red chilies.
Ingredients
Instructions
- 1
Wash the pond smelt cleanly and remove moisture completely with a paper towel to prevent oil splattering during cooking.
- 2
Arrange the smelt tightly in a circular shape along the edge of a round pan, with the heads pointing toward the center.
- 3
Pour enough vegetable oil to slightly submerge the fish and fry over medium heat for 8 minutes until crispy and firm.
- 4
Once the fish are fully set and crispy, carefully drain and discard the oil accumulated in the pan.
- 5
Spread the sauce made of gochujang, rice syrup, and minced garlic evenly over the fish and simmer over low heat for 3 minutes.
- 6
Sprinkle finely sliced green and red chilies and sesame seeds over the top, and serve directly in the pan.
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