Crispy Glazed Mackerel (Godeungeo Gangjeong)

Steps

Translated from the Korean original. Amounts are as in the original recipe.

1. Cut off the head of the mackerel, remove the innards, wash well, and remove the moisture.
2. Fillet only the flesh from step 1, cut into bite-sized pieces, and lightly season with rice wine, ginger juice, salt, and black pepper.
3. Coat with starch on the front and back and fry twice until crisp in 170C frying oil.
4. Peel the peanuts, put them in a plastic bag, and crush with a rolling pin into coarse pieces.
5. Put soy sauce, gochujang, sugar, and corn syrup in a pot and boil to make the braising sauce.
6. When the sauce has reduced by half, add the fried mackerel and peanuts and gently toss until glossy.