Spicy and Sweet Mackerel Grill (Gogalbi)
The Best Mackerel Side Dish! Delicious Mackerel Grill (Gogalbi) Golden Recipe
Discover how to make a delicious, non-fishy grilled mackerel with a flavorful sauce, packed with nutrients essential for our bodies. It’s a perfect side dish that will have you reaching for more rice!
Main Ingredients- 1 prepared Mackerel
- 5 stalks Scallions
- 1 Tbsp Sesame seeds
Spicy & Sweet Sauce (using Korean soup spoon measurements)- 2 Tbsp Gochugaru (Korean chili powder)
- 1 Tbsp Sugar
- 2 Tbsp Soy sauce
- 1/2 Tbsp Minced garlic
- 1 Tbsp Sesame oil
- 1/2 tsp Black pepper
- 1 Tbsp Mirin (rice wine)
- 1 Tbsp Gochujang (Korean chili paste)
- 2 Tbsp Gochugaru (Korean chili powder)
- 1 Tbsp Sugar
- 2 Tbsp Soy sauce
- 1/2 Tbsp Minced garlic
- 1 Tbsp Sesame oil
- 1/2 tsp Black pepper
- 1 Tbsp Mirin (rice wine)
- 1 Tbsp Gochujang (Korean chili paste)
Cooking Instructions
Step 1
Start by preparing a fresh mackerel. If you are using an unseasoned mackerel, rinse it thoroughly and pat it dry before cooking. (Tip: Using fresh, unseasoned mackerel allows the sauce flavors to penetrate better. If the mackerel is already seasoned, the final dish might be a bit too salty after adding the sauce.)
Step 2
The key to a delicious Mackerel Grill (Gogalbi) is the flavorful sauce! Making it ahead of time allows the flavors to meld beautifully. In a bowl, combine 2 Tbsp Gochugaru, 1 Tbsp Sugar, 2 Tbsp Soy Sauce, 1/2 Tbsp Minced Garlic, 1 Tbsp Sesame Oil, and 1/2 tsp Black Pepper. Mix well. Then, add 1 Tbsp Mirin and 1 Tbsp Gochujang. Whisk until smooth. Your delicious sauce is ready!
Step 3
Wash the scallions and thinly slice them into about 1cm pieces. Scallions are essential for Gogalbi as they help cut through the fishy smell and balance any richness. Don’t skip this ingredient!
Step 4
Heat 1 Tbsp of cooking oil in a pan over medium heat. Place the prepared mackerel skin-side down first.
Step 5
Grill the mackerel skin-side down for about 2-3 minutes until golden brown and slightly crispy. If it’s not golden enough, you can increase the heat slightly. Maintain medium heat throughout this process.
Step 6
Gently flip the mackerel using a spatula to cook the flesh side. Press down lightly with the spatula as it cooks for about 3 minutes until golden brown. Once this side is also golden, flip it back to the skin-side to allow it to cook further.
Step 7
Once both sides of the mackerel are nicely browned, it’s time to apply the sauce. Generously brush the prepared sauce evenly over the cooked mackerel. Immediately after applying the sauce, reduce the heat to low. This prevents the sauce from burning and ensures the fish cooks through evenly.
Step 8
Cover the pan with a lid and let it cook on low heat for about 3-4 minutes. (Tip: If you are concerned about burning the sauce from the start, you can cook it on low heat from the beginning. If you have more time, you can briefly sear the mackerel on high heat initially, then switch to medium or low heat to ensure it cooks thoroughly inside without burning.)
Step 9
When the mackerel is cooked through, arrange the sliced scallions on top. Cover the pan again and let it steam gently for about 1 minute using the residual heat. Your delicious Mackerel Grill (Gogalbi) with a hint of scallion aroma is now ready!
Step 10
Transfer the cooked Mackerel Grill to a serving plate. Don’t forget to sprinkle some toasted sesame seeds on top for an extra nutty flavor. Your appetizing Mackerel Grill (Gogalbi) is complete! Enjoy your meal!
