Main ingredients
medium-sized mackerelgarlicgreen chili peppergochujangsoy sauceginger juicecooking winemaltosesesame seedssesame oil
This Man's Cook Gochujang Mackerel Stir-Fry
Fry dried mackerel in a dry pan with cooking wine to eliminate fishy odor, then finish with pungent garlic oil and maltose for a moist, non-dry side dish that’s satisfyingly tender.
Ingredients needed 4 servings
Recipe
Cooking tips
- Adding cooking wine when roasting mackerel in a dry pan helps eliminate fishy odor and adds a subtle umami and sweetness.
- If garlic is sliced too thin, it may burn easily during oil extraction—slice into 3–4 thick pieces to prevent this.
- Maltose must be added only after turning off the heat, using residual warmth, to ensure the stir-fry remains moist and doesn’t harden over time.
Recommended for
- Those needing a hearty side dish that can be stored in the fridge for long periods.
- People who want a mackerel stir-fry that stays soft and tender even after days.
- Fans of rich garlic oil flavor combined with spicy-sweet gochujang seasoning.
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