Do You Love Korean BBQ? Try This High-Protein Milkfish (Bangus) Belly in Kalbi Sauce

It’s costs less and you get to avoid smelling like a BBQ grill.

You can’t deny the mouthwatering appeal of Korean food especially when you find yourself craving for one of those after binge-watching the latest Korean drama craze. Did you wonder how good fish cake skewers (odeng) are when you saw how fast Lee Sung-kyung can eat several sticks at a time in Weightlifting Fairy: Kim Bok Joo? If you’re a fan of Crash Landing On You, then you know the hype over Korean fried chicken: the lovable gang of soldiers is seen feasting on buckets of it served with beer.

These highly popular Korean drama shows are so good at making us hungry at an ungodly hour. But do you remember what is featured in both series? Yes, the Korean barbecue or bulgogi (literally fire meat)—it has always been a favorite among Korean drama fans. It’s perfect for group dining as Korean BBQ is meant to be served in large or “unlimited” servings, together with filling side dishes called banchan. Friends can take turns grilling thin slices of meat while enjoying a good conversation. The experience is worth the wait: wrap the best cuts of marinated meat (chicken, pork, beef) with lettuce and you can feel the flavors of South Korean cuisine melting in your mouth.   

The charm of Korean culture, also known as the Korean Wave, has reached the United States as Americans are increasingly expressing their intention of visiting the country for the food. Recently, reports show the Korean Restaurants industry is poised to grow in the US market. But if you’re not living in LA and you can’t find an authentic Korean barbecue restaurant in your city, try this milkfish (bangus) recipe coated in the traditional Korean marinade. The kalbi (or galbi) sauce will give the fish meat umami-rich flavoring. It’s also your best bet for when you want to get an adequate amount of protein for muscle mass and loads of Omega-3 fatty acids for cardiovascular health.

Ingredients

• 410g pack Sarangani Bay marinated or regular bangus belly (boneless), cut into 4 pieces
• ¼ cup brown sugar
• ¼ cup soy sauce
• 2 tbsp rice wine
• 1 tbsp honey
• 1 ½ tbsp garlic
• ¼ cup onion, chopped
• ¼ cup spring onions, chopped
• 1 tbsp sesame oil
• 1 small apple, peeled and grated
• ¼ cup cooking oil
• 1 tbsp sesame seeds, toasted

 

Preparation

1. Combine all ingredients in a marinade bowl. Use half of sauce to marinate the bangus belly evenly.
2. Set aside the remaining sauce to simmer in a pan. When simmering point is reached, adjust the heat between medium-low and low as needed. Simmer to reduce sauce until desirable thickness is achieved.
3. Heat the cooking oil in a pan and add the belly. Fry both sides until medium brown. Drizzle with reduced sauce.
4. Serve your Korean-style bangus belly in a bowl of rice.
5. Sprinkle with toasted sesame seeds. Enjoy!

This recipe appears in Sarangani Bay website. You can purchase Sarangani Bay marinated bangus belly (boneless) and other ingredients at My Tindahan.