Korean Ureok Doenjang Gui (Doenjang Grilled Rockfish)
Quick answer
- Total time
- 38 min
- Level
- Medium
- Servings
- 2 servings
- Ingredients
- 10
About this dish
Doenjang, Korean fermented soybean paste, gets mixed with a little gochujang, garlic and honey and spread over rockfish fillets in a coat thin enough to see the flesh through.
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Any thicker and the paste and honey burn before the fish is done. Laying the fillet skin side down and leaving it alone keeps it from curling.
Ingredients
Instructions
- 1
Pat the 400 g rockfish fillets dry on both the skin and flesh sides with paper towels.
Run your fingertips over the surface to find pin bones, then pull them out with tweezers before seasoning.
- 2
Mix 1.5 tablespoons doenjang, 0.5 tablespoon gochujang, 1 tablespoon each minced garlic and cooking wine, and 1 teaspoon each honey and sesame oil. Stir until the paste is smooth enough to brush thinly.
- 3
Brush the paste on so thinly that the fish still shows through.
Refrigerate the fillets on a plate for 15 minutes, then lightly wipe away any heavy clumps before cooking to prevent scorching.
- 4
Preheat a pan over medium heat for 1 minute, then add 1 tablespoon neutral oil.
Place the fillets skin-side down and leave them undisturbed for 4 minutes, until the edges turn opaque and the skin browns.
- 5
Slide a wide spatula under each fillet and flip gently so the flesh does not break.
Cook for 3 minutes, brush on a very thin second layer of paste, then finish over medium-low heat for 2 minutes.
- 6
Turn off the heat when the flesh is opaque and flakes along the grain when pressed with chopsticks or a fork.
Top with 20 g sliced green onion and 1 teaspoon sesame seeds, then serve while hot.
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