Kang Leo's Galchi-gui
A moist grilled beltfish where the fin bones are perfectly removed so you can eat it as easily as ribs.
Ingredients needed 2 servings
Recipe
Cooking tips
- Thoroughly wipe moisture from the fish surface to prevent a fishy smell.
- Cutting off fin bones beforehand allows the fish to fully contact the pan for even cooking and easier eating.
- Do not overcook; remove while still slightly moist to avoid dryness.
Recommended for
- Those who avoid fish because they find deboning beltfish troublesome.
- Those who want to succeed in making grilled fish with a crispy exterior and moist interior.
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