송어구이 — Print Recipe — The Culinary Codex

Fresh mountain trout seasoned simply with salt and grilled over charcoal until the skin crackles and the flesh is moist and flaky, a prized delicacy from North Korea's pristine rivers.

Ingredients

2 whole trout (about 300g each), cleaned
2 tsp coarse salt
1 tbsp vegetable oil
1 lemon, sliced
4 cloves garlic, thinly sliced
2 green onions, cut into lengths
Fresh ginger, 3 slices
Dipping sauce: soy sauce, sesame oil, gochugaru, vinegar

Instructions

1 Score each trout with 3 diagonal cuts on each side. Season inside and out with salt. Let rest 15 minutes.
2 Stuff cavities with garlic slices, ginger, and green onion pieces.
3 Brush fish with oil. Place in a grilling basket or directly on a well-oiled grill grate.
4 Grill over medium-high charcoal heat for 5-6 minutes per side until the skin is crispy and charred in spots and the flesh flakes easily.
5 Serve whole on a platter with lemon slices.
6 Mix dipping sauce ingredients and serve alongside for drizzling over the fish.

Did You Know?

North Korea's mountain streams in Ryanggang Province are famous for their cold, clean waters that produce exceptionally flavorful trout, considered a regional treasure.