Aha Bujang's yangnyeom gogalbi

Cooking tips 💡

• You must completely wipe off the moisture from the surface of the mackerel with paper towels to prevent oil from splattering and to ensure it pan-fries to a golden brown.
• Placing the flesh side down first prevents the fish from warping and keeps the flesh from breaking apart easily.
• After adding the sauce, you must reduce the heat to low so the gochujang-based sauce does not burn and absorbs well into the mackerel.

Recommended for 🙋

• ⭐Those who want to cleanly make seasoned grilled fish at home without any fishy odor or oil splattering.
• ⭐Those looking for an appetizing, sweet and spicy drinking snack or side dish for rice.