Korean Grilled Mackerel (Crispy Skin Salt-Grilled Blue Fish)
Godeungeo-gui is Korea's quintessential grilled mackerel, prepared by salting the fish for ten minutes to draw out moisture and reduce fishiness, patting the surface completely dry, then pan-frying or grilling. Cooking skin-side down first for five to six minutes renders the abundant subcutaneous fat and crisps the skin into a crackling shell, while flipping and cooking the flesh side for four to five more minutes keeps the interior moist and flaky. Mackerel's high omega-3 fat content transforms under heat into a deeply savory, naturally rich flavor that needs no marinade or seasoning beyond salt. A side of freshly grated daikon radish mixed with soy sauce provides a sharp, peppery contrast that cleanses the palate between bites of the oily fish.
Adjust Servings
Instructions
- 1
Halve 1 mackerel lengthwise, remove innards, and rinse under running water.
- 2
Sprinkle 1 tsp salt evenly on both sides and rest 10 minutes to reduce fishiness.
- 3
Pat the fish surface completely dry with paper towels.
- 4
Add 1 tbsp oil to a pan on medium-high heat, skin-side down first, cook 5-6 minutes.
- 5
Flip and cook the flesh side 4-5 minutes until fully cooked through.
- 6
Grate radish to make radish sauce, serve alongside with soy sauce.
As an Amazon Associate, we may earn from qualifying purchases.
Tips
Nutrition (per serving)
More Recipes
Korean Spicy Marinated Mackerel Grill
Godeungeo yangnyeom-gui is a Korean spicy marinated mackerel where fish pieces are coated in a paste of gochujang, soy sauce, sugar, garlic, ginger juice, and sesame oil, rested for thirty minutes, then grilled over medium heat with careful turning. The mackerel's own fat melts during cooking and accelerates the caramelization of the marinade, forming a glossy, deep-red crust on the skin. Ginger juice plays a dual role-it neutralizes the fish's raw smell and introduces a subtle freshness beneath the fermented kick of the gochujang. Because the high fat content causes flare-ups easily, maintaining steady medium heat and turning patiently is essential to achieve a charred glaze without burning.
Korean Grilled Spanish Mackerel
Samchi-gui is Korean grilled Spanish mackerel, a common home-style fish side dish where thick mackerel steaks are salted and peppered for ten minutes, dusted lightly with flour, and pan-fried in oil over medium heat for four minutes per side. Spanish mackerel belongs to the same family as regular mackerel but has milder odor and softer flesh, making simple salt seasoning sufficient. The thin flour coating serves two purposes: it seals in moisture during cooking and creates a crisp, golden exterior. Applying too much flour causes the fish to absorb excess oil and turn greasy, so shaking off the surplus through a sieve is an important step. A squeeze of lemon juice at the end binds with the fish oils and adds acidity that neutralizes any lingering fishy aftertaste, keeping the flavor clean when eaten over rice.
Korean Grilled Yellow Croaker
Yellow croaker is scaled and gutted, salted for ten minutes to draw out moisture and reduce odor, then lightly dusted with flour before pan-grilling on medium heat. The flour coating prevents the delicate skin from sticking and creates a thin crisp layer, while the mild white flesh retains its clean, subtle taste. Using two wide spatulas when flipping keeps the fish intact. Lemon juice squeezed over at serving adds a final bright accent.
Korean Grilled Atka Mackerel
Atka mackerel is seasoned with salt and pepper, wiped with diluted vinegar to tame fishiness, then pan-grilled until golden on both sides. The naturally high fat content renders during cooking, basting the flesh from within and producing a rich flavor without any added sauce. Thicker portions benefit from a brief lid-covered steam, and lemon wedges on the side provide a bright contrast.
Korean Godeungeo Mu Jjigae (Mackerel Radish Stew)
This stew pairs mackerel fillets with Korean radish in a spicy broth. The oily mackerel releases its rich fats into the soup, while 350 grams of radish tempers any fishiness and adds a clean, cooling undertone. Gochugaru and gochujang bring the heat, and soup soy sauce ties the seasoning together. The radish slices soften as they cook, soaking up the spicy fish broth - a classic Korean home-cooking combination.
Korean Braised Mackerel (Fatty Mackerel with Radish in Spicy Soy Sauce)
Godeungeo-jjim is a Korean braised mackerel dish simmered with Korean radish, onion, and a generous amount of gochugaru and soy sauce. The mackerel's naturally fatty flesh stands up well to the bold, spicy seasoning, and the radish mellows the fish's aroma while absorbing the flavorful broth. Fresh ginger keeps the overall taste clean despite the richness of the ingredients. This is a staple comfort food in Korean households, always served with plenty of steamed rice to soak up the remaining sauce.