낙곱새

English

Nakgopsae
Nakgopsae is a quick stir-fry of small saury coated in a red pepper paste with garlic and sesame, cooked over high heat until the skin crisps and chars. The flesh stays tender while the paste clings to each fish, giving a deep savory heat with a faint sweetness. It is served as a banchan, or side dish, next to a bowl of rice, and the small fish are eaten whole from head to tail.

中文

辣炒秋刀鱼
辣炒秋刀鱼是把小秋刀鱼拌上韩式辣椒酱、蒜末和芝麻，用大火快炒，直到鱼皮煎得焦香酥脆。鱼肉依然细嫩，酱料均匀地裹住每条小鱼，味道浓郁鲜辣中带着一点甜。作为佐餐小菜与米饭一同上桌，整条鱼连头带尾一起食用。

日本語

ナクゴプセ
ナクゴプセは、小さなサンマにコチュジャン、にんにく、ごまを絡めて強火で焼き上げます。皮は香ばしく炙れ、身はやわらかく、コチュジャンの深い旨味とほどよい辛味が全体の味をまとめます。副菜としてご飯と一緒に食卓に並び、頭も尾も残さず一匹ずつ丸ごと食べます。