Crispy and Sweet Winter Delicacy: Dori-baeng-baeng-i
[Seasonal Dish] Must-Try Winter Delight: Dori-baeng-baeng-i Recipe
Dori-baeng-baeng-i, made with capelin fish that are in season in December, is crispy on the outside, moist on the inside, and perfectly complemented by a sweet and spicy sauce. It’s fantastic as a side dish for rice or a tasty appetizer with drinks. Arranged in a circular pattern and fried, its cute appearance is followed by a final glazing of sauce and a quick grill, enhancing its rich flavor. You’ll be pleasantly surprised by how delicious it is!
Main Ingredients- 350g Smelt (cleaned)
- 1 bunch Chives
- 1/4 Onion
- A pinch of toasted sesame seeds
- Plenty of cooking oil
Sauce Ingredients- 1 Tbsp Gochujang (Korean chili paste)
- 0.5 Tbsp Gochugaru (Korean chili flakes)
- 1 Tbsp Mirin (or cooking wine)
- 0.5 Tbsp Sugar
- 0.5 Tbsp Corn syrup (or other liquid sweetener)
- 1 Tbsp Minced garlic
- 0.5 Tbsp Sesame oil
- 1 Tbsp Gochujang (Korean chili paste)
- 0.5 Tbsp Gochugaru (Korean chili flakes)
- 1 Tbsp Mirin (or cooking wine)
- 0.5 Tbsp Sugar
- 0.5 Tbsp Corn syrup (or other liquid sweetener)
- 1 Tbsp Minced garlic
- 0.5 Tbsp Sesame oil
Cooking Instructions
Step 1
First, prepare the sauce by combining all the sauce ingredients in a small bowl: gochujang, gochugaru, mirin, sugar, corn syrup, minced garlic, and sesame oil. Mix them thoroughly until you have a delicious, well-combined sauce.
Step 2
Rinse the cleaned smelt lightly under running water. Thoroughly pat them dry with paper towels. Removing excess moisture is crucial to prevent oil splattering during frying.
Step 3
Arrange the prepared smelt in a non-stick pan, overlapping their tails to form a circle. Do not add oil at this stage. Begin cooking over low to medium-low heat without oil. Be mindful of the heat to prevent the fish from sticking to the pan.
Step 4
Once the smelt are partially cooked and holding their circular shape, add enough cooking oil to halfway submerge the fish. If you don’t add enough oil, they won’t get crispy, so be generous.
Step 5
Increase the heat to medium and fry the smelt for about 10 to 15 minutes, turning them occasionally, until they are golden brown and crispy. Continuous flipping ensures even cooking and prevents burning.
Step 6
When the smelt are fried to a tempting golden color and are crispy, tilt the pan to one side and carefully drain out the excess oil. Removing as much oil as possible helps the sauce adhere better and makes the dish less greasy.
Step 7
With the excess oil drained, spread the prepared sauce evenly over the fried smelt in the pan. Continue to cook over low heat for a short while, turning gently, to allow the sauce to coat the fish well without burning.
Step 8
Finally, sprinkle toasted sesame seeds over the finished Dori-baeng-baeng-i for added nutty flavor. Serve with chopped chives and onion, or a little extra sauce on the side, to complete this delightful winter delicacy. It’s best enjoyed immediately while warm!
