Kim Dae-seok's Grilled Ganchi with Seasoning
Grilled dried ganchi coated lightly in tempura flour and pan-fried in ginger oil until golden brown, served with a tangy spicy secret sauce for a delicious dish
Ingredients needed 2 servings
Recipe
Cooking tips
- To prevent the fish from tearing or breaking during grilling, apply the tempura flour as a very thin coating, like a light film.
- When placing the ganchi on the pan for the first time, always position the bone side upward to prevent the flesh from sticking to the pan.
- The vinegar in the sauce is not just for tanginess—it helps completely eliminate any lingering fishy odor while enhancing the overall savoriness.
- Using ginger oil made by soaking minced ginger in vegetable oil for over an hour removes the typical fishy aroma from grilled fish, leaving a clean, aromatic base.
Recommended for
- Those who want to grill dried fish without a fishy smell, achieving a crispy exterior and moist interior.
- People looking for a premium side dish with a spicy, salty homemade sauce instead of plain salt-grilled fish.
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