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Modu Recipe

Choi Kang-rok's Mackerel Sandwich

A creative sandwich featuring mackerel cured like ham with salt and spices, seared with a torch, and served with a yolk-vinegar sauce.

Ingredients needed 1 servings

Recipe

Cooking tips

  • Torching the mackerel skin reduces the visual aversion to raw fish and creates a more appetizing color as the salt and sugar from the curing process react.
  • If you are sensitive to the raw smell, trimming the bloodline of the blue-backed fish can result in a much cleaner taste.
  • The yolk-vinegar sauce uses the savory richness of the yolk and the acidity of the vinegar to smoothly balance the richness of the mackerel.

Recommended for

  • Those curious about unique sandwiches using blue-backed fish.
  • Those who want to experience Chef Choi Kang-rok's unique sauce combination and Japanese-style processing techniques.
  • Those who want to enjoy the harmonious flavor of tangy vinegar sauce and savory, rich mackerel.

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