Gochujang-Seasoned Grilled Beltfish recipe - ingredients, nutrition and when to eat it
This side dish is made by coating beltfish with a sauce of gochujang and garlic before grilling.
This side dish is made by coating beltfish with a sauce of gochujang and garlic before grilling. Its sweet and mildly spicy flavor goes well with rice, making it perfect when you want a warm, home-cooked meal on a summer evening.
Grilled & stir-fried · 25 minutes to cook
Nutrition (per 346g serving): 402.7 kcal · protein 37.3g · carbohydrate 20g · fat 18.4g · sodium 1088mg
Nutrition source: one serving calculated from an ingredient table verified against "National Integrated Food Nutrient Database (standard data)" (Korea MFDS, RDA and Ministry of Oceans and Fisheries via the Public Data Portal).
Tips: Pat the beltfish dry before grilling so the sauce adheres well.
Tips: Keep the heat at medium-low, as the gochujang can burn easily if the sauce simmers over high heat from the beginning.
Tips: Rather than turning the fish repeatedly, cook one side at a time and transfer it with a wide spatula.
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Ingredients (1 serving)
- Hairtail — 180 g
- Onion — 40 g
- Garlic — 2 pc
- Ginger — 5 g
- Green onion — 15 g
- Gochujang — 1 Tbsp
- Soy sauce — 0.5 Tbsp
- Gochugaru — 1 tsp
- Sugar — 1 tsp
- Cooking oil — 1 tsp
- Water — 4 Tbsp