Korean Euneo Sogeum-gui (Salt-Grilled Sweetfish)
Euneo-sogeum-gui is a salt-grilled freshwater sweetfish dish where whole fish, intestines intact, are seasoned only with coarse salt and cooked over charcoal or a wire grill. Sweetfish carries a distinctive fresh, cucumber-like aroma-known in Japan as the 'fragrant fish'-that heavy seasoning would mask, so salt alone is the right choice. The intestines contain a mix of bitterness and umami, and eating the whole fish including the organs is traditional; grilling slowly over medium heat while rotating ensures the skin crisps evenly without drying out the flesh inside. A squeeze of lemon at the table rounds out the experience, its acidity tempering the slight bitterness of the organs.
Adjust Servings
Instructions
- 1
Scale lightly, gut the sweetfish, rinse, and pat dry.
- 2
Rub with rice wine and rest 5 minutes to reduce fishy aroma.
- 3
Apply a bit more salt to tail/fins and lightly season the body.
- 4
Brush grill rack or pan with a thin layer of oil and preheat to medium-high.
- 5
Grill 6-7 minutes per side, avoiding frequent flipping until skin crisps.
- 6
Serve hot with lemon and radish sprouts.
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Nutrition (per serving)
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