Side Dishes

Pan-Fried Saury with Low-Sodium Gochujang Glaze

Name: Pan-Fried Saury with Low-Sodium Gochujang Glaze
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 1 serving
Cuisine: Korean
Ingredients: 60 g Pacific saury (kkongchi); 0.1 g Ground black pepper; a splash Cheongju (rice wine); 4 g All-purpose flour; 8 g Starch; 2 g Cooking oil; 2 g Tomato ketchup; 2 g Gochujang (Korean chili paste); 2 g Garlic; 2.4 g Ginger juice; 4 g Green chili, minced; 2 g Red chili, minced; 20 g Rice syrup (mulyeot); 1 g Soy sauce; 75 g Water; 5 g Mirin

꽁치 양념구이

Unsalted saury fillets dusted with flour and pan-fried until golden, then drizzled with a lightly reduced gochujang-ketchup sauce with ginger and chilies. Fish is best grilled crisp without salt and finished with just a little sauce.

📝 Step-by-Step Instructions

Remove the head and innards from the saury, clean and score it.

Pan-Fried Saury with Low-Sodium Gochujang Glaze — step 1

Season with pepper and rice wine.

Pan-Fried Saury with Low-Sodium Gochujang Glaze — step 2

Pat dry and dust with flour and starch.

Pan-Fried Saury with Low-Sodium Gochujang Glaze — step 3

Pan-fry the fish until golden.

Pan-Fried Saury with Low-Sodium Gochujang Glaze — step 4

Simmer the sauce ingredients in a pan until slightly reduced.

Pan-Fried Saury with Low-Sodium Gochujang Glaze — step 5

Drizzle the sauce over the fish.

Pan-Fried Saury with Low-Sodium Gochujang Glaze — step 6

📊 Nutrition Facts (per serving)

234.4Calories (kcal)

28.9 gCarbs

12.7 gProtein

7.2 gFat

169 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.