Baek Jong-won's Godeungeo Kebab
A Turkish-style mackerel sandwich made by coating canned mackerel in flour and frying it until crispy, then filling a baguette with a super simple sauce and fresh vegetables.
Ingredients needed 2 servings
Recipe
Cooking tips
- Canned mackerel has soft bones, so it can be cooked whole without needing to remove the bones, making it very convenient.
- To completely eliminate the fishy smell, thoroughly drain the mackerel liquid and carefully coat it with flour before frying it like a jeon; this is key.
- Instead of pickles for authentic tartar sauce, dicing and adding danmuji can easily substitute for a crunchy texture and sweet and sour flavor.
- If you don't have baguette bread, you can serve the fried mackerel with sauce and vegetables like a fish cutlet, making it an excellent beer snack.
Recommended for
- Those who want to relive the memories of godeungeo kebab they ate in Istanbul, Turkey, at home.
- Those who want to enjoy a crispy and savory fish sandwich without worrying about the fishy smell of mackerel.
- Those who want to transform leftover canned mackerel into a unique and wonderful special dish.
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