Main ingredients 🥩
sogarigreen tea
Kim Do-yoon's Sogari Gui
A premium freshwater fish dish grilled to perfection with a crisp, cookie-like crust and moist, tender flesh, using green tea water and sea salt to eliminate fishy odors and enhance flavor.
🙋 Recommended for
- ⭐ Those who want to enjoy the clean, concentrated umami of freshwater fish without any fishy odor
- ⭐ Those seeking to try a premium fish dish with a distinct crispy skin texture unlike regular grilled fish
Ingredients needed 🛒1 servings
- sogari 1 fish
- salt (Taean sea salt) a little
- green tea water a little
- vegetable oil enough
Recipe 🍳
- Soak the sogari in a brine made from sea salt and green tea water, or a mix of brown rice, green tea, and sea salt boiled together, for one full day.
- Hang the brined sogari in the refrigerator or a dry space for at least one week to dry and concentrate the flesh by removing moisture.
- Before grilling, cut off the head and carefully remove the fins and large bones to create a neat fillet.
- Preheat a frying pan over high heat until very hot, then add a generous amount of vegetable oil.
- Once the pan is fully heated, reduce the heat to low and place the sogari skin-side down.
- Gently press down with a cooking tool to prevent the skin from rapidly curling up due to heat.
- Tilt the pan slightly in all directions to evenly distribute the oil beneath the fish.
- When the skin becomes crisp and puffed like a cracker, flip the fish and cook the flesh side until tender and juicy.
- After brining and drying, remove the head and bones from the sogari to form a clean fillet.
- Add oil to a well-preheated pan, lower the heat, and gently press the skin side down as you grill.
- Tilt the pan to evenly coat the fish with oil, achieving a crisp exterior and moist interior.
Cooking tips 💡
- If the fish is grilled whole or the fillet is uneven, the flesh may easily twist when exposed to heat.
- Avoid continuous high-heat grilling, as it can burn the skin without properly cooking the inside; always reduce heat after sufficient preheating.
- Drying the fish removes excess moisture, preventing excessive splattering during grilling and intensifying the savory taste of freshwater fish.
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