📺 Watch How to Make This Korean Sweet and Spicy Fish
Korean Sweet & Spicy Fish is one of those dishes that delivers bold flavor with surprisingly simple technique. From the very first bite, this recipe balances crisp texture, deep umami, and a sauce that clings just enough without softening the fish. While the flavor profile is inspired by dishes like kodari gui and hwangtae gui, this version is adapted for what I can easily find in France.
Instead of dried pollock, I use dorade grise, a French sea bream with firm flesh that crisps beautifully in a pan. Most importantly, the sauce is added after cooking, not during. As a result, the fish stays crunchy while the sweet and spicy sauce delivers contrast. Because of that balance, this Korean Sweet & Spicy Fish works equally well as a weeknight meal or a casual dinner party dish.
❓ What’s Korean Sweet & Spicy Fish?
Korean Sweet & Spicy Fish refers to a style of cooking where the fish is cooked until crisp first, and then finished with a bold sauce afterward. Unlike braised fish, the sauce is not meant to soak the flesh. Instead, it sits on top, creating contrast. Therefore, texture plays just as important a role as flavor.
🛒 Ingredients You’ll Need
For the Fish
- 4 dorade grise fillets, skin and bones removed (Optional: Kombu-jime (昆布締め) – wrap fillets in kombu and refrigerate overnight)
- All-purpose flour, for light dusting
- 3–4 tbsp cooking oil (I used peanut oil)
Sweet & Spicy Sauce
- 1 pear (about 170 g), peeled and cored (I used a Conférence pear, but Bosc or Korean pear also works)
- 1 small onion
- 1 clove garlic
- 4 g ginger (about the same amount as the garlic)
- 5 tbsp soy sauce
- 3 tbsp sugar
- 3 tbsp gochugaru
- 1/2 tbsp mirin
- 1/2 tbsp sesame oil
- A pinch of black pepper
- 1 tbsp sesame seeds
🍳 How to Make Korean Sweet & Spicy Fish
1. Make the sauce.
Blend the pear, onion, garlic, and ginger until completely smooth. Then add the remaining sauce ingredients and mix well. Set aside.
2. Prepare the fish.
Lightly dust the dorade grise fillets with flour, shaking off excess.
3. Pan-sear.
Heat a skillet over medium-high heat. Add oil and swirl to coat. Cook the fillets until golden brown and deeply crispy, about 8–10 minutes total.
4. Finish.
Transfer to a serving plate and spoon a generous amount of sauce over the fish. If you like, lightly torch the sauce for extra smoky depth.
📝 Tips for the Best Korean Sweet & Spicy Fish
- If you use kombu-jime (昆布締め), skip additional salt, since the fish is already seasoned.
- Because dorade grise is firm, it holds up well to high heat.
- Light flouring helps prevent sticking and improves crispness.
❓ FAQ
Can I use another fish?
Yes. Sea bream, snapper, or any firm white fish works well.
Is this very spicy?
It’s balanced, but you can reduce gochugaru if needed.
🍽️ Serving Suggestions
Serve it with steamed rice, simple sautéed greens, or a light cucumber salad. It also pairs beautifully with chilled beer or a dry rice wine, and leftovers make an excellent rice bowl the next day.
🍜 Check Out More Korean Seafood Recipes
If you enjoyed this Korean Sweet & Spicy Fish, explore more Korean seafood recipes!
Korean Sweet and Spicy Fish Recipe (Crispy Pan-Seared Dorade Grise)
- Total Time: 15 mins
- Yield: 4 Servings 1x
Description
A Korean Sweet & Spicy Fish recipe made with crispy pan-seared dorade grise and a bold sauce inspired by classic Korean flavors.
Ingredients
Korean Sweet & Spicy Dorade Grise
- 4 dorade grise fillets, skin and bones removed (Optional: Kombu-jime (昆布締め) – wrap fillets in kombu and refrigerate overnight)
- All-purpose flour, for light dusting
- 3–4 tbsp cooking oil (I used peanut oil)
Sweet & Spicy Sauce
- 1 pear (about 170 g), peeled and cored (I used a Conférence pear, but Bosc or Korean pear also works)
- 1 small onion
- 1 clove garlic
- 4 g ginger (about the same amount as the garlic)
- 5 tbsp soy sauce
- 3 tbsp sugar
- 3 tbsp gochugaru
- 1/2 tbsp mirin
- 1/2 tbsp sesame oil
- A pinch of black pepper
- 1 tbsp sesame seeds
Get Recipe Ingredients
Instructions
- Make the sauce.
Blend the pear, onion, garlic, and ginger until completely smooth using a blender, food processor, or immersion blender. Add the remaining sauce ingredients and mix well. Set aside. - Prepare the fish.
Lightly dust the dorade grise fillets with flour, shaking off any excess. - Pan-sear.
Heat a skillet over medium-high heat. Add the cooking oil and swirl to coat the pan. Place the fillets in the pan and cook until golden brown and deeply crispy, about 8–10 minutes total. - Finish.
Transfer the fish to a serving plate. Spoon a generous amount of the sweet & spicy sauce over the top. If desired, lightly torch the sauce for extra smoky depth—optional, but not necessary. Enjoy!
Notes
- Kombu-jime naturally seasons the fish, so no additional salt is needed. It also helps firm the flesh.
- Any pear will work for this recipe. I used Conférence pear, but Bosc or Korean pear are good substitutes.
- Lightly dusting the fillets with flour prevents sticking on a stainless-steel pan and helps achieve a crisp exterior.
- Prep Time: 5 mins
- Cook Time: 10 mins
- Category: Seafood
- Method: Pan-fry
- Cuisine: Korean
2 comments
Looks delicious! Happy new year, it’s nice to see another recipe. Our family loves your food so very much and I have been enjoying your blog. My mother won’t pass her recipes down so it was a blessing to find your channel. Thanks for keeping us fed, good luck and much love to you!
Very tasty, first try: I bought lieu jaune, which went well with the sauce. I had no gochugaru in my pantry, but some gochujang. I took only two tsp gochujang, therefore it was not too spicy for my husband. He took a lot of the sauce and liked it very much (me either). The pear was a conference pear and I took brown sugar. So I will use this very special sauce more often, I think it goes well with meat, perhaps chicken, too. I’ll try. But in Brittany there is no problem getting fresh fish. Thank you very much for sharing this recipe. Bonne soirée, enjoy your stay in Paris.