1TablespoonOligodang Syrup (or use Honey, Jocheong, Ssalyeot)
If you're working with gajami filets, skip to the breading process.
If fish is frozen, thaw it first. Then use a knife (or bottle cap) and descale both sides of the fish (don't forget the underside). Use a knife and make a few slits on both the top and bottom of the fish. Then give the fish a good rinse under running water.
Place the clean fish onto a tray. Then pour-on 1 Tablespoon of Mirin to each side of the fish. Then sprinkle on a few pinches of salt to both sides of the fish.
Cover tray with plastic wrap - then place the fish in the refrigerator for 10-15 mins. (The mirin will soak into the fish skin and eliminate any smells)
Make Gochugaru Salsa
Dice ½ an onion into small pieces. Then finely dice 5 green onion stalks. Place them both into a mixing bowl.
Next, add-in: Gochugaru Flakes (1 Tablespoon), Minced Garlic (1 Tablespoon), Soy Sauce (2 Tablespoons), Oligodang Syrup or Honey (1 Tablespoon), Sesame Oil (1 Tablespoon) and Water (¼ Cup).
Give everything a good mix.
After 15 minutes, take the fish out of the refrigerator. Don't rinse it! Instead, use a few paper towels and pat the fish down dry.
Then place the fish into some flour and get both sides coated evenly. Tap-off any excess flour - we don't want too much.
Place some oil into a frying pan - good amount to cover the bottom of the pan. Once its hot, place the fish in. Let it cook on both sides for 3 minutes (timing may vary).
After both sides get a nice golden-brown color to them, add-on a few spoonfuls of the gochugaru salsa. Immediately cover with a lid - as the oil will start to react with the water in the salsa. Let it cook - with lid-on - for 2 more minutes.
Use chopsticks and check to see if the fish is cooked through. If so, turn off heat. Plate fish.