Korean Spicy Marinated Mackerel Grill

Clean 1 whole mackerel, cut it into 3-4 cm pieces, and pat every surface dry with paper towels.

Excess moisture makes the marinade slide off and causes splattering when the fish hits the hot pan.

Mix 1.5 tbsp gochujang, 1 tbsp soy sauce, 0.5 tbsp sugar, 0.5 tbsp minced garlic, 0.5 tsp ginger juice, and 0.5 tsp sesame oil until the sugar dissolves and the paste loosens enough to brush evenly.

Brush a thin layer of marinade over both sides and the cut edges, then rest the fish for 30 minutes.

If refrigerated for longer seasoning, bring it out 10 minutes before cooking so the cold fish cooks more evenly.

Heat a pan or grill rack over medium heat and place the mackerel skin-side down first.

Cook for 4-5 minutes without moving it often, until the edges firm up and the red marinade darkens slightly.

Flip carefully with a spatula so the flesh does not break, then cook the other side for 3-4 minutes.

If the marinade starts turning black instead of deep brown, lower the heat slightly and move the pieces.

Brush on the remaining marinade only at the end in a thin coat, then cook 1-2 minutes more.

Finish when the surface looks glossy, the sugars are caramelized, and the flesh flakes easily with chopsticks or a fork.