Chewy Salted Mackerel (Gogalbi)
Make Deliciously Chewy Gogalbi: A Guaranteed Rice Thief!
It was a truly frigid day today. You must have all endured the biting cold! On such days, a warm and hearty meal at home is just what we crave. So, for tonight’s dinner, I made ‘Gogalbi,’ a dish famously known as a ‘rice thief’ for its irresistible flavor. While it might look similar to braised mackerel (Godeungeo Jorim), the taste difference is remarkable! Its chewy texture is its most captivating feature. This recipe will help you create that magical flavor that makes a bowl of rice disappear in an instant. Let’s get started!
Main Ingredients- 1 portion Mackerel (cleaned)
- 1 stalk Green Onion
- Scallions, a small amount (for garnish)
- 3 Korean Green Chilies (Cheongyang peppers)
- 1/4 Carrot
- 1/2 Onion
- A little Cooking Oil (for greasing the pan)
Seasoning Mix- 4 Tbsp Soy Sauce
- 2 Tbsp Oligosaccharide (for gloss and sweetness)
- 3 Tbsp Rice Wine (Mirin or Sake, to remove fishiness and enhance flavor)
- 2.5 Tbsp Gochugaru (Korean chili flakes, adjustable to spice preference)
- 2 Tbsp Minced Garlic
- Generous amount of Black Pepper (adjust to taste)
- 4 Tbsp Soy Sauce
- 2 Tbsp Oligosaccharide (for gloss and sweetness)
- 3 Tbsp Rice Wine (Mirin or Sake, to remove fishiness and enhance flavor)
- 2.5 Tbsp Gochugaru (Korean chili flakes, adjustable to spice preference)
- 2 Tbsp Minced Garlic
- Generous amount of Black Pepper (adjust to taste)
Cooking Instructions
Step 1
Let’s start by preparing the mackerel. Carefully pull out any large bones with your fingers. Trim off the fins with a knife, then rinse the fish thoroughly under running water.
Step 2
Place the rinsed mackerel on a sieve to drain excess water. Pat it dry with paper towels to remove any remaining moisture. This step is crucial to prevent oil splattering when it hits the hot pan later, ensuring a safer cooking process.
Step 3
It’s best to use a wide pan for this dish, but for simplicity, I’ll use a regular one. Lightly grease the pan with cooking oil and preheat it over medium-low heat. Add the prepared mackerel and the large pieces of green onion. Cook over medium-low heat to prevent oil splatters and burning.
Step 4
While the mackerel is searing, let’s mix the delicious seasoning. In a bowl, combine 4 Tbsp soy sauce, 2 Tbsp oligosaccharide, 3 Tbsp rice wine, 2.5 Tbsp gochugaru, 2 Tbsp minced garlic, and a generous amount of black pepper. Stir until all ingredients are well incorporated.
Step 5
Let’s quickly chop the vegetables. Slice the green onion diagonally into bite-sized pieces. Thinly julienne the onion and carrot. Finely chop the scallions and Korean green chilies for garnishing at the end.
Step 6
Once the mackerel is golden brown on one side, carefully flip it over. To do this smoothly, tilt the pan slightly and give it a quick, confident flip to maintain its shape.
Step 7
After flipping, arrange the julienned onion over the mackerel, followed by the carrot and green onion. The subtle sweetness of the onion and the sharp aroma of the green onion will meld with the fish, creating a wonderfully deep and savory flavor. Keep the heat on medium-low.
Step 8
Pour the prepared seasoning sauce evenly over the mackerel and vegetables. Ensuring the sauce coats everything well is key to a delicious result.
Step 9
If there’s any remaining seasoning sauce in the bowl, add about one cup of water. Swirl the pan gently to mix the water with the remaining sauce, rinsing out the bowl.
Step 10
Slowly pour this diluted sauce mixture around the edges of the pan, over the mackerel and vegetables. Pouring it from the sides helps maintain the visual appeal of the dish.
Step 11
Now, cover the pan with a lid and let it simmer gently until the sauce thickens and reduces to your desired consistency. If you prefer a saucier dish, you can turn off the heat before it’s completely reduced.
Step 12
The sauce has reduced beautifully! Finally, garnish with the chopped scallions and Korean green chilies. Your delicious and irresistible ‘Gogalbi,’ the ultimate rice thief, is now ready! Enjoy it with a hot bowl of rice.
