You can use a variety of blue-backed fish such as saury and mackerel.
Calories
154kcal
Carbs
10.1g
Protein
7.8g
Fat
9.1g
Sodium
207mg
Ingredients
Main
Others
Mackerel 35g, Starch 5g, Peanuts 1g, Frying Oil 5g [Mackerel 밑 Seasoning]Ginger Juice 1g, Rice Wine (Cheongju) 2g, Salt, to taste, Pepper Powder to taste[Braising Sauce]Soy Sauce 1g, Gochujang (Red Chili Paste) 3g, Tomato Ketchup 3g, Sugar 1g, Corn Syrup 3g, Water 5g
Finding these ingredients in the US
- Gochujang (Red Chili Paste)Sold as 'gochujang' in the international aisle of most large supermarkets; Korean markets carry more sizes and heat levels.
- StarchPotato starch is at most supermarkets near the flours. Cornstarch swaps 1:1 for thickening and coating.
- Soy SauceAny supermarket soy sauce works here; low-sodium versions swap in 1:1.
Nutrition Facts
Per 100g of main ingredientsMackerel
- Rich in vitamin B3 (niacin) (8.2mg) — supports energy metabolism and skin health
- Rich in protein (20g) — used to build and maintain muscle and body tissue
Peanuts
- Rich in vitamin B3 (niacin) (9.9mg) — supports energy metabolism and skin health
- Rich in protein (29g) — used to build and maintain muscle and body tissue
Source: RDA National Standard Food Composition Table. General nutritional info, not a claim of medical benefit.
Instructions
Follow the steps to see at a glance when and how each ingredient is used.
🔍Cut off the mackerel head, remove the innards, wash thoroughly, and drain.
🔍Fillet only the flesh from 1, cut into bite-size pieces, and season with rice wine, ginger juice, salt, and pepper.
🔍Coat both sides with starch and deep-fry twice in 170℃ frying oil until crisp.
🔍Peel the peanut, place in a plastic bag, and pound with a rolling pin to coarsely chop.
🔍Add soy sauce, gochujang, sugar, and starch syrup to the pot and boil to make the braising sauce.
🔍Once the braising sauce reduces by half, add the fried mackerel and peanut and toss gently to coat with a glossy finish.