Korean Kitchen

Jogiyangnyeom-gui (seasoned and broiled yellow corvine)

Jogiyangnyeom-gui is broiled jogi (yellow corvina) coated with red pepper paste seasoning. Dried jogi is called “gulbi.” The taste of gulbi is so good that there is an old tale in which a miser, Jaringobi, hangs one on the ceiling and enjoys the taste only by glancing at it after every spoon of steamed rice.

Ingredients

4 yellow corvina, 1/2 tsp salt sesame soy sauce : 1/2 tbsp soy sauce, 1/2 tbsp sesame oil seasoning sauce : 1 tsp soy sauce, ½ tbsp sugar, 3 tbsp red pepper paste, 1 tsp minced green onion, 1/2 tsp minced garlic, 1 tsp ginger juice, 1/2 tsp sesame salt, 0.1 g ground black pepper, 1 tbsp sesame oil 1 tbsp edible oil

1. Scrape the scales off the yellow corvina and cut off the fins. Take out the internal organs through the gills. Wash the fish, spread salt on both sides of the body, and marinate for 30 minutes. 2. Blend sesame soy sauce and seasoning sauce. 3. Put knife slits in the fish at intervals of 2 cm. 4. Coat the fish with sesame soy sauce and marinate for 10 minutes. 5. Preheat and oil the iron grill. Broil the yellow corvina roughly, at about 15 cm above the heat, for 4 minutes for one side and another 3 minutes after turning over. 6. When the fish are broiled yellowish, coat them with seasoning sauce. On medium heat, broil for 10 minutes and another 10 minutes after turning over, taking care not to let them burn.

Tip

Do not set the iron grill close to the heat source. (Adapted from Institute of Traditional Korean Food) Caption: Jogiyangnyeom-gui (Institute of Traditional Korean Food)