Korean lunchbox made with Spanish mackerel (Samchi-yangnyeom-gui)

Thaw and cut 8 ounces of filleted Spanish mackerel into bite-sized pieces, about 2.5 inches long.

In a bowl, combine soy sauce and mirin to start the sauce.

Mince the garlic and ginger and add them to the sauce bowl.

Add a pinch of ground black pepper to the sauce and mix everything together.

Add the cut mackerel pieces to the sauce and mix to marinate them well.

On a plate, spread all-purpose flour and coat each piece of marinated mackerel evenly.

Heat about 1/4 cup of cooking oil in a pan over medium heat.

Pan-fry the coated mackerel for a couple of minutes until the bottom is golden brown and crispy.

Flip the pieces and cook for another 2-3 minutes until the other side is also golden brown.

Carefully discard the excess oil from the pan.

Pour the leftover marinade sauce into the pan and add rice syrup.

Turn up the heat and stir to coat the fish evenly with the bubbling sauce.

Turn off the heat, drizzle with sesame oil, and mix one last time.

Transfer the cooked mackerel to a serving plate.

Garnish with chopped green onions, sesame seeds, and an optional slice of lime.

To assemble the lunchbox (dosirak), start with a bed of cooked rice and add lettuce leaves.

Place the seasoned mackerel, seasoned spinach, and pickled cabbage in the lunchbox.

Complete the meal by adding a fried egg on top.