Korean Salted Mackerel Grill
Gan-godeungeo-gui is grilled pre-salted mackerel, one of the most common side dishes on a Korean home table. The mackerel comes already salt-cured from the market, so it needs no additional seasoning and goes straight onto the heat-the salt has drawn out moisture and firmed the flesh, making it easier to handle and less likely to crumble than fresh mackerel. Starting skin-side down over medium heat for seven minutes renders the fat and turns the skin paper-crisp, then flipping for just four more minutes cooks the flesh through without overdrying. A wedge of lemon and a pile of shredded daikon served alongside add brightness and a palate-cleansing sharpness to the oily fish.
Adjust Servings
Instructions
- 1
Rinse salted mackerel under running water and pat dry.
- 2
Heat oil in pan, grill skin-side down over medium heat.
- 3
Flip when skin is crispy and cook through.
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Nutrition (per serving)
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