🍽️ A fish dish featuring white-fleshed fish fried with potato starch for a crispy texture, then generously topped with a spicy-sweet sauce simmered with gochujang and soy sauce.
Make shallow cuts on the surface of the fish (bollak or other white-fleshed fish), then coat thoroughly with potato starch.
Heat generous amounts of vegetable oil in a pan, then fry the starch-coated fish until the exterior becomes crispy, using a frying technique.
In another pan, heat some vegetable oil, then sauté minced green onion, minced garlic, minced ginger, fine red pepper powder, and coarse red pepper powder over low heat to develop the aroma of chili oil.
Once the green onion turns golden, add light soy sauce, oyster sauce, gochujang, mirin, sugar, corn syrup, black pepper, and water. Stir well and bring to a thick, bubbling simmer.
When the sauce begins to boil, add diced onion and finely chopped green chili peppers, mixing gently.
Turn off the heat, then stir in one tablespoon of vinegar and generously sprinkle sesame seeds to finish the sauce.
Place the cooked fish on a serving plate, then generously pour the prepared sauce over the top to complete the dish.
Score the fish and coat it with potato starch, then fry in oil until crispy.
Sauté green onion, garlic, ginger, and red pepper powder, then add soy sauce, oyster sauce, gochujang, corn syrup, and other seasonings to make the sauce.
Mix in diced onion, green chili peppers, vinegar, and sesame seeds, then pour generously over the fried fish to finish.
Cooking tips 💡
Other firm white-fleshed fish like halibut or mackerel also work well besides bollak.
Coating the fish with potato starch not only creates a crisp texture but also helps the fish absorb the thick, flavorful sauce evenly.
Add corn syrup gradually to adjust sweetness and achieve the desired shine and consistency in the sauce.
Recommended for 🙋
⭐Those looking to elevate their ordinary grilled fish into a rich, impressive dish.
⭐Fans of fish dishes with a satisfying balance of spicy, sweet, and savory flavors, where the crisp exterior gives way to a tender, juicy interior.