Korean Spicy Grilled Hagfish
Quick answer
- Total time
- 37 min
- Level
- Hard
- Servings
- 2 servings
- Ingredients
- 10
About this dish
Cleaned hagfish is marinated for fifteen minutes in a bold mixture of gochujang, chili flakes, soy sauce, sugar, ginger juice, and cooking wine, then grilled fast on a thoroughly preheated pan or wire rack.
Read more
The high heat preserves the hagfish's distinctively chewy, elastic bite, though the sugar-heavy sauce demands frequent flipping to prevent burning. Green onion is stirred in at the end, and a final drizzle of sesame oil spreads a toasted fragrance through the fiery dish. Serving it soon after cooking keeps the intended texture clearer, while brief resting lets the sauce or broth settle into the dish.
Instructions
Read the steps as a cooking flow: prep, heat, seasoning, doneness control, and finish.
- 1Prep
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.
- 2Season
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.
- 3Control
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.
- 4Control
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.
- 5Season
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.
- 6Finish
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.
Practical Cooking Checks
The cues that matter most while cooking.
- Key technique
- Quick high-heat cooking locks in the chewy, springy bite of hagfish before the sugar-heavy gochujang marinade can scorch.
- Finish cue
- Coat the hagfish evenly with the sauce and marinate for only 15 minutes.
- Avoid this
- Flip frequently because the sugary sauce burns easily.
Cooking decision evidence
Calculated Charim data and applicable official food safety guidance.
This recipe
37min, 10 ingredients
Category median
30min, 8 ingredients
Based on 194 recipes
Official 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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