Korean Ureok Doenjang Gui (Doenjang Grilled Rockfish)
Rockfish fillets are patted dry, pin-boned, and brushed thinly with a paste of doenjang, gochujang, minced garlic, cooking wine, honey, and sesame oil before resting in the refrigerator for fifteen minutes. Cooking begins skin-side down for four minutes, then the fillet is flipped for three minutes, and a second thin coat of paste is applied for two final minutes. The key is thin, repeated applications - a thick layer burns before the fish is done. Rockfish's mild white flesh absorbs the complex, fermented savoriness of the doenjang-gochujang blend, producing a depth of flavor that plain grilled fish cannot match.
Adjust Servings
Instructions
- 1
Pat rockfish fillets dry and remove pin bones with tweezers.
- 2
Combine doenjang, gochujang, garlic, cooking wine, honey, and sesame oil.
- 3
Brush fillets lightly with marinade and chill for 15 minutes.
- 4
Heat oil in a pan over medium heat and cook skin-side first for 4 minutes.
- 5
Flip, cook 3 more minutes, then brush remaining marinade and cook 2 more minutes.
- 6
Top with chopped green onion and sesame seeds, then serve hot.
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