Side Dishes

Mackerel Gangjeong with Peanuts

Name: Mackerel Gangjeong with Peanuts
Prep time: 20 min
Cook time: 15 min
Total time: 35 min
Yield: 1 serving
Cuisine: Korean
Ingredients: 35 g Mackerel; 5 g Starch; 1 g Peanuts; 5 g Frying oil; 1 g Ginger juice; 2 g Cheongju (rice wine); a pinch Salt; a pinch Ground black pepper; 1 g Soy sauce; 3 g Gochujang (Korean chili paste); 3 g Tomato ketchup; 1 g Sugar; 3 g Rice syrup (mulyeot); 5 g Water

고등어 강정

Bite-sized mackerel fillets seasoned with ginger and rice wine, double-fried with starch and tossed in a sticky soy-gochujang-ketchup glaze with crushed peanuts. Saury or Spanish mackerel work too.

📝 Step-by-Step Instructions

Cut off the mackerel head, remove the innards, wash and pat dry.

Mackerel Gangjeong with Peanuts — step 1

Fillet, cut into bite-sized pieces and season with the rice wine, ginger juice, salt and pepper.

Mackerel Gangjeong with Peanuts — step 2

Coat both sides with starch and fry twice in 170°C oil until crisp.

Mackerel Gangjeong with Peanuts — step 3

Skin the peanuts, put them in a plastic bag and crush coarsely with a rolling pin.

Mackerel Gangjeong with Peanuts — step 4

Boil the soy sauce, gochujang, ketchup, sugar, syrup and water in a saucepan to make the glaze.

Mackerel Gangjeong with Peanuts — step 5

When the glaze has reduced by half, add the fish and peanuts and toss gently until glossy.

Mackerel Gangjeong with Peanuts — step 6

📊 Nutrition Facts (per serving)

154.6Calories (kcal)

10.1 gCarbs

7.8 gProtein

9.1 gFat

207 mgSodium

Nutrition values are taken from the original recipe data and are approximate.

Source: 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.