Korean dried fish is one thing my mother would have made after I was a child. Utilizing some smaller vermillion snapper I caught offshore of Destin I made my model of the Korean fish dish Gulbi. Gulbi historically is a salted and dried Yellow Croaker – Jogi (조기). Thought of a delicacy in Korean tradition it is without doubt one of the hottest species of meals fish in Korea. The salting and drying of the yellow croaker was a method of concentrating the scrumptious taste of the fish in addition to preservation. After which the gulbi could be fried, roasted, grilled, steamed, or stewed and served with some rice and soup.
So whereas the vermillion snapper I had aren’t in the identical household as a yellow croaker, they each are smaller tasty white-fleshed fish. So in concept this could work just about the identical so long as you observe these steps. Moreover, you probably have one other species of small white-fleshed saltwater fish I guess this is able to work simply as properly with that. Additionally, I wish to inform you it is a course of and can take a couple of week to complete, so be ready to take care of fish chilling in your fish for days if you wish to make this.
Korean Dried Fish Components
- 4 Entire Small Vermillion Snapper – Scaled, Gutted, and Fins Clipped
- 1 Cup Sea Salt
- 1 Gallon Jar
- 1 Gallon Water
- 1 Lime or Lemon for Garnish
Directions for Korean Dried Fish
First, you must clear your vermillion snapper. Leaving their heads on, intestine the fish and scale them. Ensure that to clean the within completely to get all of the bloodline out of the physique cavity. After which take some kitchen shears and clip off all of the fins. As soon as that’s executed it’s time to prep your brine.
1. Put a cup of sea salt into your jar
2. Fill the jar midway with filtered water after which stir to dissolve the ocean salt.
3. Add your vermillion snapper into the jar then replenish the remainder of the jar with filtered water until the vermillion snapper are fully lined.
4. Shut the lid on the jar and provides it a delicate shake to assist combine the carry evenly, then put the jar in your fridge to carry for the following 24 hours.
5. As soon as 24 hours of brining has handed, pull your vermillion snapper out of the brine and place onto a wire rack with not one of the fish touching. You need air to have the ability to move across the fish in order that they dry correctly.
6. Depart the rack of vermillion snapper within the fridge for at the very least 4 days and as much as 6 days to dry out. The snapper might be semi-hard after this drying interval. At this level, the Vermillion Snapper Gulbi is completed. You’ll be able to freeze no matter you aren’t going to eat instantly and it might be wonderful for a yr in your freezer.
Grilling the Gulbi
Get your coals going first until they’re all white and glowing crimson. Whereas that’s happening get your fish grilling basket.
Take your ready vermillion snapper gulbi and place it into the grill basket. You don’t need to do something to it, fats within the fish itself will maintain it from actually sticking to the basket and it’s already totally seasoned.
Grill your vermillion snapper gulbi over the coals. Flipping frequently as you grill to maintain the cook dinner even.
Because the vermillion snapper cooks the pores and skin will bubble up and char some as cook dinner it over the coals. The char is sweet, you need a little bit of char for a smokier taste.
You need to use a cooking probe to inform you when the fish is totally cooked by. You need the temp probe to learn 145f when caught close to the backbone of the thickest a part of the fish.
As soon as the vermillion snapper gulbi reaches temp you wish to serve it instantly scorching. Lower a lemon or lime wedge if you need. I favor lime as I really feel it goes higher with the salty and smokey taste higher. Then serve with some white rice, kimchi, and possibly some doenjang-jjigae(soybean paste stew) if have some.
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