Korean Spicy Grilled Hagfish

Rinse the 500 g of cleaned hagfish briefly under cold running water and drain.

Cut it into bite-size pieces and pat the surface thoroughly dry.

Stir together 2 tablespoons gochujang, 1 tablespoon gochugaru, 1 tablespoon soy sauce, and 1 tablespoon sugar first.

Add minced garlic, ginger juice, and cooking wine, then mix until no thick paste lumps remain.

Coat the hagfish evenly with the sauce and marinate for only 15 minutes.

Turn it once halfway through so every surface is covered, but avoid a long rest because the pieces can release too much moisture.

Heat a pan or wire rack over high heat until very hot.

When a little smoke rises, spread the hagfish in one layer and leave it undisturbed for the first minute to set the surface.

Cook for 5 to 6 minutes total, flipping frequently.

When the sauce edges darken and the hagfish tightens slightly, lower the heat a little to prevent the sugary seasoning from tasting burnt.

Add the sliced green onion and stir-fry for 1 more minute, just until it softens slightly.

Turn off the heat, drizzle 1 teaspoon sesame oil, toss for gloss and aroma, and serve immediately.