생선구이 원리
Grilled Fish
Salt the fish 30 minutes ahead to draw out moisture, firm the flesh, and season it through. Always start skin-side down on a fully preheated, oiled surface.
Korean grilled fish starts with salting to draw out moisture and firm the flesh. Cooking on a preheated grill or cast iron creates a crispy skin while keeping the inside moist.
핵심 요소
핵심 원리
Remove moisture using salt osmosis -> Grill the skin side first over high heat -> Flip only once.
핵심 단계
- 1Make 2-3 slits in the fish, then season with salt and rice wine. Refrigerate for 30 minutes, then pat dry with paper towels to remove excess moisture from the surface.
- 2After thoroughly heating the pan, add oil – the ideal temperature is when you see a slight wisp of smoke.
- 3Place the fish on a baking sheet with the skin side down and bake in a preheated oven at medium-high heat for 3-4 minutes (with the lid off). Then, flip it over once.
- 4For a more tender result, add an extra 2-3 minutes to the cooking time. The meat is done when it becomes opaque.
화력
Medium-high heat (for crispy exterior) → Low heat (to cook the inside).
초기 세팅
Make sure to preheat the pan – if you put the food on a cold pan, it will stick to the surface.
salting
Season with 0.5-1% salt (relative to the weight of the fish and Korean radish), and use rice wine to remove any fishy odor.
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음식 예시
등록된 음식 예시가 없습니다.