Korean Spicy Glazed Tongue Sole
Quick answer
- Total time
- 34 min
- Level
- Medium
- Servings
- 2 servings
- Ingredients
- 10
About this dish
On a flat, thin fish like tongue sole, the chili marinade sits evenly on the surface and seasons the flesh quickly.
Read more
Maesil cheong, a green plum syrup, takes the pasty edge off the gochujang and, with the sugar, caramelizes into a glossy brown coating.
Ingredients
Instructions
- 1
Clean the 500 g tongue sole, rinse it under running water, and press it dry with paper towels.
Remove surface moisture carefully, because a wet fish makes the seasoning slide off instead of coating evenly.
- 2
Mix 1.5 tablespoons gochujang with 1 tablespoon each soy sauce, gochugaru, and plum syrup, then add the sugar, minced garlic, and minced ginger. Stir until the sugar grains disappear and the sauce looks smooth.
- 3
Before the sauce touches raw fish, transfer one-third to a clean bowl for the final brushing.
Spread the rest thinly on both sides of the sole and marinate for 10 minutes.
- 4
Preheat a pan over medium heat, then lay in the sole and cook the first side for 4 minutes.
If the glaze darkens too fast, lower the heat slightly and avoid moving the fish before flipping.
- 5
Turn the fish carefully with a wide spatula and cook the other side for 4 minutes.
It is nearly done when the edges look glossy brown and the thin flesh separates easily without looking raw.
- 6
Brush on the remaining sauce and cook for 2 more minutes to build a second glossy layer.
Turn off the heat, drizzle with 1 teaspoon sesame oil, add 20 g green onion, and serve immediately.
Use-up ingredient planner
Turn these ingredients into two more meals
The overlap excludes basic seasonings. Open the next recipe and your selected dishes will stay with you.
Cut Green Onion Kimchi (Daepa Kimchi)
Plum Syrup, Minced Ginger
Doganitang Recipe (Dogani Tang, Korean Ox Knee Soup)
Minced Ginger, Green Onion
Korean Dak Hanmari (Whole Boiled Chicken with Potato Broth)
Minced Ginger, Green Onion