Cycle 12 – Item 337
8 (Wed) December 2021
-Changgok, Sujeong, Seongnam, Gyeonggi, Republic of Korea-
All things equal, I prefer not to pan-fry mackerel – requires oil, which can’t subsequently be reused because of the fishiness; leaves oil splatter on the stovetop; makes the pan smell fishy; and doesn’t benefit the fish, which is inherently oily.
But when I’m in a rush, pan-frying is much faster than baking/roasting the fish in the oven (8 min vs 35 min) (the oven doesn’t hav a broil function, the ideal way to go) (see for example 12.246 Godeungeo Jaban).
(See also GLOBAL FOOD GLOSSARY)
(See also RESTAURANTS IN KOREA)