KOREAN FISH SAUCE RECIPES

SUN'S KOREAN MARINATING SAUCE RECIPE | ALLRECIPES

Sun's Korean Marinating Sauce Recipe | Allrecipes image

My father used to catch albacore and our Korean neighbor, Sun, gave us this fantastic recipe. My parents would marinate the fish and then broil or barbecue it.

Provided by JFRESNO

Categories Seafood Fish Tuna

Total Time 3 hours 0 minutes

Prep Time 15 minutes

Cook Time 15 minutes

Yield 4 servings

Number Of Ingredients 9

Ingredients

4 (4 ounce) albacore tuna steaks
6 tablespoons sugar, divided
2 tablespoons sesame seeds
1 green onion, sliced
1 clove garlic, minced
1 teaspoon chopped fresh ginger root
½ cup soy sauce
2 tablespoons sesame oil
salt and pepper to taste

Steps:

Rub the albacore steaks with 4 tablespoons sugar. Allow to sit 30 minutes in the refrigerator.
In a skillet over medium heat, toast the sesame seeds 5 minutes, or until lightly browned.
In a shallow bowl, mix the remaining sugar, toasted sesame seeds, green onion, garlic, ginger, soy sauce, sesame oil, salt, and pepper. Place the albacore steaks in the mixture, and marinate 2 hours in the refrigerator.
Preheat the oven broiler.
Discard marinade, and place the albacore steaks on a baking sheet. Broil to desired doneness in the preheated oven.

Nutrition Facts : Calories 299.7 calories, CarbohydrateContent 22.8 g, CholesterolContent 50.7 mg, FatContent 10.1 g, FiberContent 0.9 g, ProteinContent 29.1 g, SaturatedFatContent 1.5 g, SodiumContent 1846.2 mg, SugarContent 19.4 g

VEGAN KOREAN FISH SAUCE RECIPE | EPICURIOUS

Vegan Korean Fish Sauce Recipe | Epicurious image

Like regular fish sauce, this vegan version packs a subtle umami punch—but a little goes a long way.

Provided by Joanne Lee Molinaro

Yield Makes 2 cups

Number Of Ingredients 11

Ingredients

1½ cups soy sauce
4 large or 6 small dried shiitake mushrooms
4 handfuls fresh oyster mushrooms
2 shallots, roughly chopped
4 cloves garlic, peeled
5 (2-inch) squares of dashima
2 tablespoons mirin
2 tablespoons balsamic vinegar
2 tablespoons rice vinegar
1 tablespoon mushroom sauce
2 teaspoons black peppercorns

Steps:

In a medium saucepan, combine 3 cups water, the soy sauce, shiitakes, oyster mushrooms, shallots, garlic, dashima, mirin, balsamic vinegar, rice vinegar, mushroom sauce, and peppercorns. Bring to a boil over medium-high heat. Reduce the heat and simmer for 1 hour.
Discard the vegetables and continue to simmer the sauce until it reduces by half, about 1 hour.
Pour the sauce through a fine-mesh sieve or a cheesecloth and into a container to remove the small bits. Store in the refrigerator for up to 6 months or freeze for future use.

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