Korean Horse Mackerel with Yuzu Soy Glaze
Quick answer
- Total time
- 27 min
- Level
- Easy
- Servings
- 2 servings
- Ingredients
- 8
About this dish
Horse mackerel is marinated in a sauce of yuzu marmalade, soy sauce, cooking wine, and garlic, then grilled on a grill pan until the skin crisps and chars lightly.
Read more
The citrus notes from the yuzu naturally suppress fishiness while harmonizing with the soy sauce saltiness. Brushing the remaining glaze in the final minute gives the skin a lacquered sheen. Sesame oil and sliced scallion complete the dish with a toasted, aromatic finish. The brevity of the ingredient list belies how decisively the yuzu transforms a grilled fish into something bright and fragrant.
Ingredients
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Instructions
Read the steps as a cooking flow: prep, heat, seasoning, doneness control, and finish.
- 1Step
Clean the 2 horse mackerel, removing the guts and scales, then score each side 2 to 3 times so the glaze can reach the flesh.
Pat the skin and belly cavity very dry to help the surface crisp.
- 2Season
Mix the yuzu marmalade, soy sauce, cooking wine, minced garlic, and black pepper in a small bowl.
Stir until the yuzu pieces loosen and the soy sauce looks evenly blended, adding a little extra soy sauce if the marmalade is very sweet.
- 3Season
Brush about half of the glaze over the fish, working a thin layer into the cuts and the belly side.
Marinate for just 10 minutes so the soy flavor seasons without becoming too salty, and keep the remaining glaze separate.
- 4Control
Preheat the grill pan over medium-high heat for about 2 minutes, then lay the horse mackerel on it.
Leave the fish mostly undisturbed for the first 2 minutes so the skin can set instead of tearing or sticking.
- 5Heat
Grill each side for 4 to 5 minutes, turning when the edges turn opaque and the skin has light char marks.
Check the thickest part near the score marks. The fish is done when the flesh separates easily.
- 6Finish
During the final minute, brush on the remaining glaze in a thin layer so it turns glossy without burning.
Turn off the heat, drizzle with 1 teaspoon sesame oil, scatter sliced scallion over the top, and serve right away.
Practical Cooking Checks
The cues that matter most while cooking.
- Key technique
- Jeongaengi Yuja Ganjang-gui uses yuzu citrus to suppress fishiness in grilled horse mackerel.
- Finish cue
- During the final minute, brush on the remaining glaze in a thin layer so it turns glossy without burning.
Cooking decision evidence
Calculated Charim data and applicable official cooking and food safety guidance.
This recipe
27min, 8 ingredients
Category median
32min, 8 ingredients
Based on 173 recipes
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