Grilled yellow corvina (Gulbi-gui: 굴비구이)

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Koreans have long salted and preserved yellow corvina (gulbi: 굴비), as a way to make them more delicious and keep them longer. Yeong-gwang, in South Jeolla province, is especially well-known for gulbi and you’ll see large racks of them there, drying in the sun and ocean breeze. They can be found sold frozen in the Korean grocery store, pre-cleaned and ready use, you just need to thaw them out to use them.

Intgredients

(serves 4)
4 salted & gulbi (dried yellow corvina) (9 to 10 inches long)
¼ cup cooking oil (grape seed oil, vegetable oil, or corn oil)

Instructions:

Thaw out the gulbi over a few hours on the kitchen counter or in the fridge overnight. Use kitchen shears to remove all the fins, then clean gulbi with a moist paper towel or cloth.gulbi (salted dried yellow corvina: 굴비)gulbi handle
Heat up a non-stick skillet or frying pan over medium high heat.
Add the cooking oil and swirl to coat evenly.
Place the gulbi side by side and cover. Cook for 4 minutes until the bottom of each gulbi turn golden brown. Turn them over and cover. Let them cook for another 4 minutes.
gulbi panfryinggrilled gulbi (grilled yellow corvina: 굴비구이)
Turn them over and cook for a couple of minutes with the lid open. Turn them once more and cook for a couple minutes, until all sides are crunchy and golden brown. Total cooking time for a 9 inch gulbi will be around 12 minutes (4 minutes + 4 minutes + 2 minutes + 2 minutes) over medium high heat.grilled gulbi (grilled yellow corvina: 굴비구이)
Transfer the gulbi-gui to a serving plate. Serve right away with rice and more side dishes.