Cook and Scale
Korean Grilled Mackerel
4 servings · 25 min total
Whole mackerel fillets brushed with a spicy gochugaru and sesame marinade, then grilled until the skin crisps and the flesh flakes.
Ingredients
- 4 mackerel fillet
- 1 tbsp gochugaru
- 2 tbsp soy sauce
- 1 tbsp sesame oil
- 2 garlic, minced
- 1 tsp fresh ginger, grated
- 1 tbsp rice wine
- 1 tsp salt
- 2 spring onion, sliced
- 1 tsp sesame seeds
- 1 lemon, cut into wedges
Contains: Gluten, Soy, Fish, Sesame
Allergen info is best-effort — please verify yourself.
Method
- 1.
Score the fish skin — Score the skin of the mackerel fillets diagonally a few times to help them cook evenly.
- 2.
Make the marinade — Mix the gochugaru, soy sauce, sesame oil, garlic, ginger, rice wine, and salt into a marinade and brush generously over the fish.
- 3.
Marinate the fish — Let the fish marinate for 15 minutes at room temperature.
- 4.
Grill the mackerel — Grill the mackerel skin-side down over medium-high heat for about 4 minutes, then flip and grill for another 4 minutes until the flesh flakes easily.
- 5.
Garnish and serve — Scatter with scallions and sesame seeds, and serve with lemon wedges.