"A masterclass in texture: crispy golden skin yielding to succulent, delicate white meat."
Estimated Nutrition
Ingredients
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1-2 Atka mackerels
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Rice-washed water
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Salt, Pepper
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1-2 tbsp Cooking wine
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2-3 tbsp Flour/Starch
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임연수어
1~2마리
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쌀뜨물
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소금, 후추
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맛술
1~2큰술
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밀가루/전분가루
2~3큰술
Local Substitutes
Instead of Atka mackerel (임연수)
Use: Atlantic mackerel, Spanish mackerel, or sablefish
Reason: Similar oily fish texture and mild flavor profile; atka mackerel is challenging to source outside Asia
Instead of Sea salt
Use: Kosher salt or table salt
Reason: Direct salt substitute for seasoning
🧑🍳 Cooking Instructions
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1
Cleaning & De-odorizing Trim fins and remove black membranes. Soak in rice-washed water for 20 mins to tenderize.
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2
Seasoning Pat dry, apply cooking wine, and sprinkle salt/pepper. Marinate for 10 minutes.
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3
Coating & Grilling Lightly dust with flour for crispiness. Fry skin-side down until golden, then flip once.
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4
조리순서
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5
손질 및 비린내 제거: 쌀뜨물에 담가 비린내를 효과적으로 제거합니다.
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6
밑간하기: 물기를 닦고 맛술, 소금, 후추로 밑간을 합니다.
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7
가루 입히기 및 굽기: 전분 가루를 묻혀 껍질부터 바삭하게 구워냅니다.
Serve in a Korean School Tray
Stainless steel compartment trays keep your meals fresh and authentic.
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