Ingredients with Measurements:
- 2 lbs fresh mackerel
- 1 cup coarse sea salt
- 1/2 cup gochugaru (Korean red pepper flakes)
- 1/4 cup fish sauce
- 1/4 cup minced garlic
- 1/4 cup minced ginger
- 1/4 cup sugar
- 1/4 cup rice wine vinegar
- 1/4 cup water
Special equipment needed:
- Large mixing bowl
- Glass jar with lid
- Gloves (optional)
Step-by-step instructions:
1. Clean the mackerel by removing the head, tail, and guts. Rinse the fish thoroughly and pat dry with paper towels.
2. Cut the mackerel into small pieces, about 1 inch in length.
3. In a large mixing bowl, combine the sea salt and gochugaru. Mix well.
4. Add the fish pieces to the bowl and toss to coat evenly with the salt and gochugaru mixture. Wear gloves if desired.
5. Transfer the fish to a glass jar, packing it tightly.
6. In a separate bowl, mix together the fish sauce, garlic, ginger, sugar, rice wine vinegar, and water.
7. Pour the mixture over the fish in the jar, making sure the fish is completely covered.
8. Close the jar tightly with a lid and let it sit at room temperature for 2-3 days.
9. After 2-3 days, open the jar and check the fish. It should be slightly sour and salty. If it's not ready, let it sit for another day or two.
10. Once the fish is ready, transfer it to the refrigerator to stop the fermentation process.
Time:
Preparation time: 30 minutes
Fermentation time: 2-3 days
Total time: 2-3 days and 30 minutes
Temperature:
Room temperature for fermentation, refrigerate after fermentation is complete.
Serving size:
4-6 servings
Nutritional information:
Calories: 180
Fat: 8g
Protein: 22g
Carbohydrates: 5g
Sodium: 3800mg
Substitutions for ingredients:
- Any firm, oily fish can be used in place of mackerel.
- Korean red pepper flakes can be substituted with regular red pepper flakes or cayenne pepper.
- Rice wine vinegar can be substituted with apple cider vinegar or white vinegar.
Variations:
- Add sliced onions or scallions to the fish mixture for added flavor.
- Use different types of fish or seafood, such as shrimp or squid.
- Adjust the amount of gochugaru to make the dish spicier or milder.
Tips and tricks:
- Wear gloves when handling the fish to avoid getting the salt and gochugaru mixture on your hands.
- Make sure the fish is completely covered with the liquid mixture to prevent spoilage.
- Use a glass jar with a tight-fitting lid to prevent air from getting in.
- Serve the jeotgal with rice or as a side dish to a Korean meal.
Storage instructions:
Store the mackerel jeotgal in the refrigerator for up to 2 weeks.
Reheating instructions:
Mackerel jeotgal is typically served cold and does not need to be reheated.
Presentation ideas:
Serve the mackerel jeotgal in a small bowl or on a plate as a side dish.
Garnishes:
Garnish with sliced scallions or sesame seeds for added flavor and texture.
Pairings:
Mackerel jeotgal pairs well with rice and other Korean side dishes, such as kimchi and pickled vegetables.
Suggested side dishes:
- Kimchi
- Pickled vegetables
- Steamed rice
- Korean-style spinach salad
Troubleshooting advice:
- If the fish smells bad or has a slimy texture, it may have spoiled and should be discarded.
- If the fish is too salty, rinse it with cold water before serving.
Food safety advice:
- Make sure to use fresh fish and clean utensils to prevent contamination.
- Store the mackerel jeotgal in the refrigerator to prevent spoilage.
- Discard any fish that smells bad or has a slimy texture.
Food history:
Jeotgal is a traditional Korean side dish made by fermenting fish or seafood with salt and other seasonings. It has been a staple in Korean cuisine for centuries.
Flavor profiles:
Mackerel jeotgal is salty, sour, and slightly spicy, with a strong umami flavor.
Serving suggestions:
Serve the mackerel jeotgal as a side dish to a Korean meal or as a snack with rice and other Korean side dishes.
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Region: Korean