Shin Dong-min's Seasonal Gizzard Shad Quick Pickle Recipe

Name: Shin Dong-min's Seasonal Gizzard Shad Quick Pickle Recipe
Cook time: 40 min
Total time: 40 min
Yield: 2 servings
Cuisine: Korean
Ingredients: gizzard shad (medium size) as needed; coarse salt a pinch; red vinegar (or regular vinegar) as needed; sushi rice (seasoned with sushi vinegar) as needed; wasabi a pinch; seaweed 2~3 sheets; cucumber 1/2 piece; minced pickled ginger as needed

A traditional Japanese recipe featuring autumn's rich, fatty gizzard shad sushi and a crisp i-sobe makisuki, enhanced with a tangy quick pickle that amplifies the fish's savory depth and adds refreshing crunch.

🙋 Recommended for

⭐ Those who want to experience professional-grade seasonal gizzard shad preparation and cooking at home
⭐ Individuals seeking a premium aged appetizer that perfectly blends the rich, buttery flavor and tangy freshness of autumn gizzard shad

40 min Difficulty Hard Meat & mains

Main ingredients 🥩

gizzard shadred vinegarwasabiseaweedcucumberpickled ginger

Tags 🏷️

gizzard shad recipe gizzard shad sushi i-sobe makisuki

Source: YouTubeMaster Chef Shin Dong-min

Detailed recipeQuick recipe

Ingredients needed 🛒2 servings

gizzard shad (medium size) as needed
coarse salt a pinch
red vinegar (or regular vinegar) as needed

Shop ingredients on Coupang(Ad)

gizzard shad red vinegar wasabi seaweed cucumber pickled ginger

Shin Dong-min's Seasonal Gizzard Shad Fritters and Yam Fritters

Crispy whole large gizzard shad with backbone removed, and frittered yam that transforms from astringent to chewy and sweet

30minNormaldrinking snack

gizzard shadyamtempura flourlemon

fritter dishseasonal delicacybeer snack

Shin Dong-min's Mackerel Quick Pickle

Authentic shime saba recipe that removes fishy odor and maximizes umami flavor through proper cleaning of fresh mackerel and maturation with salt and vinegar

60minHardSauces & basics

mackerelvinegar

basic recipeaged sushiJapanese cuisine

sushi rice (seasoned with sushi vinegar) as needed

wasabi a pinch

seaweed 2~3 sheets

cucumber 1/2 piece

minced pickled ginger as needed

Recipe 🍳

Carefully scrape off the scales of the gizzard shad, trim the fins and head, split open the belly, remove the internal organs, and rinse thoroughly.
Using the 'po' technique, carefully flatten both sides of the flesh, then lay the knife flat to remove the rib bones and fine bones from the belly area.
Evenly sprinkle coarse salt over the cleaned gizzard shad fillets and let them rest for 30–40 minutes to draw out moisture and fishy odor, then rinse lightly under cold water.
After drying the fillets completely, submerge them in red vinegar until fully covered and pickle for 20–25 minutes.
Remove the fillets from the vinegar, pat dry, and allow them to mature in the refrigerator for about half a day to balance the richness and acidity.
For sushi, make diagonal slits on the skin side of the pickled gizzard shad, add a dab of wasabi, and shape into sushi using sushi rice.
For i-sobe makisuki, evenly layer the pickled gizzard shad fillets on seaweed, spread wasabi on top, place sliced cucumber and minced pickled ginger in the center, roll tightly like a sushi roll, and slice into bite-sized pieces.

Completely remove scales, internal organs, and bones from the gizzard shad, then perform the 'po' technique to clean and prepare the fillets.
Sprinkle salt on the prepared fillets to draw out blood, pickle in vinegar for 20 minutes, then age in the refrigerator for half a day.
Make small diagonal cuts on the surface of the pickled fillets to use for sushi, or wrap them with seaweed along with cucumber and pickled ginger to create a makisuki roll.

Cooking tips 💡

Using deep-flavored red vinegar instead of regular vinegar enhances the umami and acidity balance, resulting in a richer taste.
Allowing the pickled fillets to rest in the refrigerator for about half a day after removing from vinegar brings out the full, delicate oiliness unique to autumn gizzard shad.
Making fine diagonal cuts on the fish’s surface softens the texture of tough pin bones and ensures even seasoning penetration.

Yoon Joomo Seasonal Female Crab Steamed

Steamed female crab using traditional methods from residents of Ijokdo, simmered with just enough water to enjoy a smooth, soft texture like tofu and rich, melt-in-your-mouth flavor.

30minEasyMeat & mains

female crabgingergreen onionsoju

steamed crabseafoodhome cooking