This Man's Cook Grilled Ganchi

Name: This Man's Cook Grilled Ganchi
Cook time: 45 min
Total time: 45 min
Yield: 2 servings
Cuisine: Korean
Ingredients: Appropriate amount of frozen ganchi pieces; 1/2 cup vinegar; 1/2 cup soju (or cheongju, cooking wine); A pinch of salt (a small sprinkle per piece); 1 cup flour (or tempura flour, frying flour); Generous amount of vegetable oil

Perfectly eliminates the fishy smell of silvery-skinned fish using vinegar and soju, and achieves a crispy texture without oil splatter by using parchment paper for grilling.

45 min Difficulty Normal Meat & mains

Main ingredients

GanchiVinegarSojuFlour

Ingredients needed 2 servings

Appropriate amount of frozen ganchi pieces
1/2 cup vinegar
1/2 cup soju (or cheongju, cooking wine)

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Ganchi Vinegar Flour

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A pinch of salt (a small sprinkle per piece)

1 cup flour (or tempura flour, frying flour)

Generous amount of vegetable oil

Recipe

Using scissors, remove the fins of the ganchi, then manually scrape off the internal organs and blood clots, and rinse thoroughly under running water.
After rinsing, carefully dry both inside and out with kitchen towels to remove all moisture.
To prevent the delicate flesh from falling apart during cooking, make straight diagonal cuts along the grain, about three per piece.
Mix vinegar and soju in a 1:1 ratio, then evenly spread the mixture on both sides of the ganchi.
Sprinkle a pinch of salt evenly over each cut surface, then let marinate for 30 minutes to allow seasoning to penetrate and eliminate fishy odor.
After 30 minutes, do not rinse the ganchi—simply coat it in 1 cup of flour, gently shake off any clumps to create an even, light coating.
Heat a frying pan, lay down parchment paper, and generously apply vegetable oil on top.
Place the floured ganchi on the parchment paper, then cover with another layer of parchment paper to ensure even cooking without burning the inside.
When the side edges are cooked and the bottom becomes crisp and golden, flip the fish only once, re-cover with parchment paper, and cook the other side until golden brown to finish.

Remove fins and internal organs, wash, dry thoroughly, and make straight cuts along the grain.
Apply a 1:1 mixture of vinegar and soju, sprinkle salt, marinate for 30 minutes, then lightly coat with flour.
Place the ganchi on a pan lined with parchment paper and oiled, cover with parchment, and grill on both sides just once until golden brown.

Cooking tips

Since ganchi has soft flesh, make straight cuts along the grain instead of X-shaped ones to prevent the fish from breaking apart during cooking.
Applying the vinegar and soju mixture helps evaporate the characteristic fishy odor from the silvery skin when heated due to the alcohol and acid components.
Coating the fish thinly with flour or tempura flour prevents the flesh from falling apart and stops the skin from sticking to the pan, resulting in a crispier texture.
Lining the pan with parchment paper and covering the fish while grilling prevents oil splatter and avoids lingering fish odors in the pan, keeping everything clean.

Recommended for

Those who hesitate to make grilled ganchi due to fishy odors spreading around the house or oil splattering on the stove.
Those who want to achieve a perfect grilled fish with a professional restaurant-quality crispy exterior and moist interior without ruining the fish's shape.

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This Man's Cook Grilled Ganchi

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Ingredients needed 🛒2 servings