Gochujang-Glazed Grilled Hairtail
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Scored hairtail (cutlassfish) pieces par-grilled, then brushed with a gochujang glaze of onion, garlic, ginger and plum extract and grilled again, finished with sesame seeds. Scrape off the silvery coating on the skin before cooking.

π₯ Ingredients
Tap an ingredient to check it off.
Main
Glaze
π§Ί Korean ingredients in this recipe
- GochujangKorea's sweet, spicy fermented chili pasteπ Shop on Amazon
- Korean Green Onions (Pa)Thick daepa, slender jjokpa and the green onions in almost every dish
- Garlic in Korean CookingMinced, sliced, pickled and black β the backbone of Korean flavor
- Korean Soy Sauce (Ganjang)Guk-ganjang, jin-ganjang and when to use eachπ Shop on Amazon
- Maesil-cheong (Green Plum Syrup)Sweet-tart plum syrup used like sugarπ Shop on Amazon
- GochugaruSun-dried Korean chili flakesπ Shop on Amazon
- Ginger in Korean CookingFresh ginger, ginger juice and ginger syrup for marinades and teas
- Sesame Oil & Sesame SeedsThe nutty finishing touch of Korean foodπ Shop on Amazon
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π Cooking basics for this recipe
π Step-by-Step Instructions
Scrape off the hairtail's silver coating, clean and cut into pieces, scoring each 3β4 times.

Mince the green onion and onion.

Mix the gochujang, onion, green onion, garlic, soy sauce, plum extract, gochugaru, ginger and pepper to make the glaze.

Heat the oil in a pan and par-grill the fish on both sides.

Brush the glaze over the fish and grill.

Sprinkle with sesame seeds.

π Nutrition Facts (per serving)
Nutrition values are taken from the original recipe data and are approximate.
π₯ Watch Cooking Videos
βΆSearch βGochujang-Glazed Grilled Hairtailβ on YouTubeFind cooking videos, tutorials, and tipsβSource: adapted from the recipe database of the Ministry of Food and Drug Safety of Korea (Food Safety Korea), used under the Korea Open Government License (KOGL) Type 1. English translation and editing by coo K food.




