Korean Grilled Yellow Corvina (Gulbi)
Quick answer
- Total time
- 25 min
- Level
- Medium
- Servings
- 2 servings
- Ingredients
- 6
About this dish
Salted and dried yellow corvina has dense, concentrated flesh that grills up chewy and deeply savory, with no extra salt needed.
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A 10-minute soak in rice-rinsing water takes the edge off the saltiness; leaving it longer washes out flavor too. It is salty enough that a small piece carries a whole bowl of rice.
Ingredients
Instructions
- 1
Submerge 2 dried yellow corvina in 2 cups rice-rinse water and soak for just 10 minutes.
Lift them out on time so the excess salt softens without washing away too much concentrated umami.
- 2
Wipe the surface very dry, then make 2 to 3 shallow scores along the back and belly sides.
Keep the cuts light so the flesh stays intact and does not split during frying.
- 3
Spread 1 tablespoon cooking oil evenly in a pan and preheat over medium heat for about 1 minute.
Add the fish when the oil moves easily across the surface, before it starts smoking.
- 4
Place the gulbi in the pan and keep the heat at medium for 4 to 5 minutes.
Do not move it early, because the edges need to brown and the skin needs to firm before turning.
- 5
Turn the fish over and cook the second side for another 4 to 5 minutes.
When the flesh feels firm and the skin crisps, lower the heat slightly if the surface browns too fast.
- 6
Turn off the heat and drizzle 1 teaspoon sesame oil lightly over the fish for aroma.
Sprinkle with 1 tablespoon chopped scallion and 1 teaspoon sesame seeds, then serve right away while the skin is crisp.
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