Korean Okdom Sogeum Gui (Salt-Grilled Tilefish)
Okdom sogeum-gui is a salt-grilled tilefish dish iconic to Jeju Island, where the whole cleaned fish is rubbed with a thin layer of ginger juice, seasoned with coarse salt and pepper, and pan-fried skin-side down for six to seven minutes over medium-high heat. Tilefish has moderately fatty, firm flesh that develops deep umami with salt alone, and the ginger juice is applied sparingly-just enough to neutralize any fishiness without masking the fish's own character. Thorough surface drying with paper towels before cooking is non-negotiable for crisp skin, and the pan must be fully preheated or the fish will stick immediately. Chopped green onion and fresh lemon juice served alongside provide a sharp, aromatic contrast to the clean, mellow flavor of the grilled tilefish.
Adjust Servings
Instructions
- 1
Pat the cleaned tilefish fully dry with paper towels.
- 2
Rub lightly with ginger juice, then season with salt and pepper for 10 minutes.
- 3
Heat a pan well, add oil, and place fish skin-side down first.
- 4
Cook over medium-high heat for 6-7 minutes to crisp the skin.
- 5
Flip and cook another 5-6 minutes until done through.
- 6
Serve with chopped green onion and a squeeze of lemon.
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Nutrition (per serving)
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