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한 日
Korean Grilled Gizzard Shad
Grilled

Korean Grilled Gizzard Shad

Quick answer

Total time
27 min
Level
Easy
Servings
2 servings
Ingredients
8

About this dish

This is autumn gizzard shad, the fish whose grilling smell, as the Korean saying goes, could bring a runaway daughter-in-law back home.

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It is full of fine bones; scored every 0.5 cm on both sides, it grills soft enough to eat bones and all. The dip is minced ginger and cheongyang chili in soy sauce and vinegar.

Ingredients

servings

Instructions

6 steps
  1. 1

    Clean 2 gizzard shad by removing the scales and innards, then rinse under running water.

    Pat the outside and belly cavity very dry with paper towels so the skin sticks less in the pan.

  2. 2

    Make shallow cuts on both sides of each fish at 0.5 cm intervals, without cutting through the flesh.

    Sprinkle evenly with 1 teaspoon coarse salt and rest for 10 minutes to draw out moisture and reduce fishiness.

  3. 3

    After salting, wipe away the moisture that has surfaced so the skin feels dry again.

    Finely mince 10 g fresh ginger and thinly slice 1 green chili while the fish finishes resting.

  4. 4

    Mix the ginger, green chili, 1.5 tablespoons soy sauce, and 1 teaspoon vinegar in a small bowl.

    Let the sauce sit while the fish cooks so the ginger and chili flavor the soy sauce.

  5. 5

    Heat a pan or grill well over medium-high heat, then spread on 1 tablespoon cooking oil in a thin layer.

    Add the fish and cook 4-5 minutes per side, turning only after the skin is browned and releases cleanly.

  6. 6

    Remove the fish when the flesh is opaque and the cuts show cooked meat down to the bone.

    Rest for 1 minute, serve with 2 lemon pieces, and eat hot with the ginger soy sauce.

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In season from September to November

Choose how to grill or steam autumn jeoneo

Learn how to score the fine bones, season the fish, and choose between grilled and steamed gizzard shad.

Korean Braised Gizzard Shad
Steamed Medium

Korean Braised Gizzard Shad

Gizzard shad, a small fish at its fattiest in autumn, stays moist even when braised in a soy and gochugaru sauce. Three deep scores along the back let the sauce reach the thick part of the fish without a long cook. Thick slices of radish packed across the bottom of the pot keep the fish from scorching and turn sweet as they soak up the sauce; the thicker the slices, the sweeter they get. Basting with a spoon takes the place of flipping, which would break the delicate flesh apart. The reduced sauce left in the pot is spooned over steamed rice.

Prep 20min Cook 25min 4 servings

Tips

Dry the fish thoroughly to prevent sticking and get crisp skin.
A short salting rest reduces fishiness and enhances umami.
If using an oven, bake at 220C for 10-12 minutes and finish with 1 minute of broil.
Edited by Charim Team