Crispy and Delicious Mackerel Gangjeong Recipe
A Special Treat for the Whole Family! Mackerel Gangjeong, Perfect as a Beer Snack or a Side Dish
This Mackerel Gangjeong features tender, boneless mackerel fillets, crisped to perfection and then quickly tossed in a savory, sweet, and spicy sauce. It’s delightfully non-fishy, making it a hit with everyone from dads enjoying it with a beer to kids enjoying it as a hearty rice accompaniment. It’s sure to be a star dish, whether for special occasions or everyday meals.
Main Ingredients- Boneless Mackerel Fillet 1/2 piece (approx. 190g)
- Potato Starch 3 Tbsp
- Herb Salt 2 pinches
- Cooking Oil (for frying)
- Minced Garlic 1/2 Tbsp
- Minced Ginger 1/2 tsp
- Gochujang (Korean chili paste) 1.5 Tbsp
- Soy Sauce 1/2 Tbsp
- Cheongju (rice wine) 2 Tbsp
- Oligosaccharide 1 Tbsp
- Plum Extract 1 Tbsp
- Pepper a little
Cooking Instructions
Step 1
To begin, prepare your mackerel. Use half a fillet (about 190g) of boneless mackerel, ideally from vacuum-sealed packaging. Carefully check for any remaining small bones and remove them with tweezers. This ensures a pleasant eating experience.
Step 2
Cut the prepared mackerel into bite-sized pieces, about 2-3 cm thick. Sprinkle the pieces evenly with 2 pinches of herb salt to season. The herb salt helps to eliminate any fishy odor and adds a subtle flavor.
Step 3
Next, coat the seasoned mackerel pieces lightly with 3 tablespoons of potato starch. Ensure an even coating; this will create a wonderfully crispy texture when fried.
Step 4
Heat a generous amount of cooking oil in a deep pan or wok over medium heat. Once the oil is hot, carefully add the starch-coated mackerel pieces and fry until golden brown and crispy. Stir occasionally to prevent sticking.
Step 5
To use less oil and achieve maximum crispiness, tilt the pan so the oil collects on one side, allowing the mackerel to fry in a concentrated pool of hot oil. Once fried to a perfect crisp, remove the mackerel with a slotted spoon or strainer and drain on paper towels. This step is crucial for maintaining crispness.
Step 6
Now, let’s make the delicious gangjeong sauce. In a small saucepan, combine 1/2 Tbsp minced garlic, 1/2 tsp minced ginger, 1.5 Tbsp gochujang, 1/2 Tbsp soy sauce, 2 Tbsp cheongju, 1 Tbsp oligosaccharide, 1 Tbsp plum extract, and a pinch of pepper. Whisk everything together until well combined. These ingredients will create a rich and balanced sauce.
Step 7
Place the saucepan with the sauce over medium-low heat and bring it to a gentle simmer. Let it bubble for a minute or two until it thickens slightly and develops a glossy sheen. Simmering the sauce helps meld the flavors together beautifully.
Step 8
Finally, add the crispy fried mackerel pieces to the simmering sauce. Toss them quickly to coat evenly, ensuring each piece is covered in the delicious sauce. Avoid overcooking, as this can soften the crispy texture. Once coated, immediately remove from heat, serve, and enjoy your homemade Mackerel Gangjeong!
