Sweet and Spicy Godeungeo Yangnyeom Gui (Seasoned Grilled Mackerel)
A grilled fish side dish made by pre-grilling mackerel and brushing it with a sweet and spicy sauce.
Translated from Korean by AI and not yet checked by a native speaker. Amounts and numbers are taken directly from the original recipe. Read the Korean original →
This is gogalbi, prepared by first pan-frying mackerel in oil and then brushing it with sauce so it cooks through without burning. Infused with spicy seasoning, it makes a savory side dish for rice as well as a great accompaniment for drinks.
- Servings
- about 1–2 servings
- Difficulty
- Easy
- Spiciness
- Spicy
Ingredients
Ingredients
- Mackerel1 whole
Seasoning sauce
- Gochujang (Korean red chili paste)1 tbsp
- Regular soy sauce (jin-ganjang)1 tbsp
- Corn syrup (mulyeot)1 tbsp
- Mirin (cooking rice wine)1 tbsp
- Gochugaru (Korean chili flakes)1/2 tbsp
- Minced garlic1/2 tbsp
- Minced green onion1 tbsp
- Ginger powdera little
- Ground black peppera little
- Sesame seedsa little
- If using salted mackerel, soak it in rice water for at least 30 minutes to draw out excess salt and remove fishy odors.
- Adjust the amount of gochujang or regular soy sauce depending on how salty your mackerel is.
Steps
1. This is unsalted fresh mackerel.
If using salted mackerel, soak it in rice water for at least 30 minutes to draw out excess salt and remove fishy odors.
Pat it dry thoroughly so there is no moisture left.
2. Add the measured seasoning ingredients and mix together.
Adjust the amount of gochujang or regular soy sauce depending on how salty your mackerel is.
3. Grease a heated pan with cooking oil and grill the mackerel on both sides.
If you brush on the seasoning beforehand, the sauce will burn while the mackerel cooks through, so it is best to pre-cook it like this.
4. I cooked mine a bit too long, but cooking it slightly less keeps it tender.
Cooking it in the oven is even easier.
5. Brush the seasoning evenly over the grilled mackerel.
6. Cover with a lid over low heat and cook just until the seasoning is cooked through.
Ppunwife's tips
- If you brush on the seasoning beforehand, the sauce will burn while the mackerel cooks through, so it is best to pre-cook it like this.
- Cooking it slightly less keeps it tender.
FAQ
Why should I not apply the seasoning before grilling?
If you brush the sauce on from the beginning, the exterior easily burns before the fish cooks through, so it is best to pre-cook the fish first and then coat it with the seasoning.
How do I prepare salted mackerel?
Soaking it in rice water for at least 30 minutes reduces its saltiness and gets rid of fishy odors.
Can I use an oven instead of a frying pan?
Pre-cooking the fish in the oven makes the cooking process much simpler.
