Kang Leo's Ganchi Bongchobap
A special bongchobap made by marinating fresh filleted ganchi in sweet-and-sour sauce, then grilling with a torch to impart a smoky aroma
Ingredients needed 2 servings
Recipe
Cooking tips
- Cutting the sushi while still wrapped in plastic wrap prevents the shape from collapsing and ensures clean cuts.
- Press the rice firmly so that the grains don’t fall apart during slicing.
- When torch-grilling, be careful not to leave the skin too long over the flame as it burns quickly.
Recommended for
- Those who enjoy mackerel bongchobap but are concerned about fishy odor.
- Those who want to recreate a high-end Japanese restaurant atmosphere at home.
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