Sweet Norwegian Mackerel “Gangjeong” (Fried Mackerel with Sweet & Spicy Glaze)
Flavorful Norwegian Mackerel Gangjeong Recipe
This Norwegian Mackerel Gangjeong is a crowd-pleaser, especially loved by children thanks to its delicious sweet glaze! The crispy exterior of the mackerel is perfectly balanced with a savory-sweet sauce, making it a delightful side dish for rice or a special treat. Learn how to easily create this nutritious and tasty dish.
Mackerel Preparation- 2 Norwegian Mackerel fillets (or boneless mackerel)
- Light coating of frying powder
Sweet & Spicy Glaze- 2 Tbsp Gochujang (Korean chili paste)
- 2 Tbsp Cooking oil
- 2 Tbsp Ketchup
- 2 Tbsp Mirin (rice wine)
- 2 Tbsp Sugar
- 1 Tbsp Gochugaru (Korean chili flakes)
- 0.5 Tbsp Minced garlic
- 5 Tbsp Water
- 2 Tbsp Gochujang (Korean chili paste)
- 2 Tbsp Cooking oil
- 2 Tbsp Ketchup
- 2 Tbsp Mirin (rice wine)
- 2 Tbsp Sugar
- 1 Tbsp Gochugaru (Korean chili flakes)
- 0.5 Tbsp Minced garlic
- 5 Tbsp Water
Cooking Instructions
Step 1
First, prepare your fresh Norwegian mackerel. If using whole mackerel, clean them thoroughly and cut into serving-sized pieces. For convenience, you can also use pre-cut boneless mackerel fillets.
Step 2
Pat the prepared mackerel dry with paper towels. Then, lightly coat each piece evenly with frying powder. A thin coating of frying powder will ensure a crispier texture after frying.
Step 3
Heat a generous amount of cooking oil in a pan over medium heat. Once the oil is hot, carefully place the mackerel pieces coated in frying powder and pan-fry them until golden brown and crispy on all sides. Ensure the mackerel is cooked through. Once done, transfer the fried mackerel to a plate lined with paper towels to drain excess oil.
Step 4
Now, let’s make the delicious gangjeong sauce. In a saucepan, combine Gochujang, cooking oil, ketchup, mirin, sugar, gochugaru, minced garlic, and water. Whisk everything together until well combined. Cook this mixture over medium-low heat, stirring occasionally, until the sauce thickens to a glaze consistency. Once the sauce is bubbling, add the pre-fried mackerel pieces. Toss them quickly in the sauce to ensure each piece is evenly coated. Stir gently and briefly to prevent the mackerel from losing its crispiness. Serve the finished Mackerel Gangjeong immediately.
