Korean Euneo Sogeum-gui (Salt-Grilled Sweetfish)
Quick answer
- Total time
- 32 min
- Level
- Medium
- Servings
- 2 servings
- Ingredients
- 6
About this dish
Sweetfish, a summer river fish with a delicate fragrance, is grilled under a thin scatter of coarse salt and no other seasoning.
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Left in, the innards give a bitter edge; taken out, the fish turns much milder. The tail and fins, which scorch before the body, get a thicker coat of salt.
Ingredients
Instructions
- 1
Gently rub away any loose scales from 2 ayu fish with your fingers, then choose whether to remove or keep the entrails, rinse the fish, and pat dry with paper towels.
- 2
Sprinkle 1 tbsp cooking wine evenly over the fish and let it rest for 5 minutes to neutralize any river odor.
After 5 minutes, blot the surface moisture again with paper towels.
- 3
Sprinkle a little extra coarse salt on the tail and fin tips to protect them from burning, then season the body with a thin, even layer of coarse salt.
- 4
Coat a grill rack or grill pan thinly with 1 tsp cooking oil and preheat over medium-high heat for 3 minutes.
Put the fish on it and cook without moving for 6 minutes.
- 5
When the skin releases naturally from the grill, turn the fish once and cook for another 6 to 7 minutes.
Check that the flesh in the thickest part of the back is opaque and separates easily from the bone.
- 6
Plate the fish, squeeze half a lemon evenly over the top, garnish with 20g daikon sprouts on the side, and serve immediately.
Official cooking and safety guidance
Public-agency cooking and food safety guidance that applies to this recipe.
Official cooking and safety guidance
-
Storage and reheating
Refrigerate leftovers in shallow containers within 2 hours and use them within 3 to 4 days. Reheat the center to 74°C.
Source: USDA Food Safety and Inspection Service. Leftovers and Food Safety
Sources checked 2026-08-03
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