Seng Sun Bulgogi – Barbecued Spiced Fish

Seng Sun Bulgogi - Barbecued Spiced Fish

A popular Korean dish, fresh snapper fillets, marinated with a spicy paste coating and then barbecued to your liking.
Prep Time: 30 minutes
Cook Time: 10 minutes
Total Time: 40 minutes
Course: Seafood
Cuisine: Korean
Servings: 4
Calories: 221kcal
Author: The Cook


  • 1 teaspoon salt
  • 600 g snapper fillets, cut into 4 pieces

For spice paste

  • 1 teaspoon soy sauce
  • 2 teaspoons gochujang paste
  • 1 teaspoon sugar
  • ¼ teaspoon freshly-ground black pepper
  • 1 teaspoon toasted sesame seeds
  • 1 teaspoon sesame oil
  • 1 teaspoon white or rice wine
  • tablespoons chopped spring onion
  • 1 garlic clove, chopped finely
  • 1 teaspoon minced fresh ginger


  • Sprinkle salt over the fish fillet and let stand uncovered in the refrigerator overnight to dry out somewhat. Turn the pieces over once during this time.
  • To prepare the spice paste, mix paste ingredients together. Rub the paste into the fish pieces. Let stand for ½ hour, then grill over charcoal or in a gas or electric oven griller for 5 minutes.
  • Serve warm with rice and side dishes of your choice.


Gochujang is a popular Korean condiment made from glutinous rice powder mixed with both powdered, fermented soybeans and red peppers.
Gochujang is usually purchased in jars already prepared at Asian supermarkets and is an essential staple of the Korean kitchen.


Serving: 4g | Calories: 221kcal | Carbohydrates: 3g | Protein: 40g | Fat: 4g | Saturated Fat: 1g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 0g | Trans Fat: 0g | Cholesterol: 71mg | Sodium: 751mg | Potassium: 0mg | Fiber: 0g | Sugar: 1g | Vitamin A: 0IU | Vitamin C: 0mg | Calcium: 0mg | Iron: 0mg
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