Spicy & Sweet Grilled Mackerel (Gogalbi): A Delicious Twist with Gochujang Glaze
Tired of plain grilled mackerel? Elevate your taste buds with ‘Gogalbi’, featuring a flavorful Gochujang (red chili paste) sauce!
Are you bored with the same old grilled mackerel every day? Here’s a unique transformation for your fish: ‘Gogalbi’, which is mackerel coated in a delicious gochujang sauce. This dish offers a delightful contrast of crispy exterior and tender, moist interior, enhanced by the irresistible savory and slightly sweet gochujang glaze. It’s a guaranteed way to make your rice disappear in no time! Follow this easy-to-understand recipe to create your own mouthwatering Gogalbi.
Main Ingredients- 1 piece Mackerel, cleaned
- 2 Tbsp Mirin (rice wine)
- 1/2 cup Potato starch or Cornstarch
Spicy & Sweet Gochujang Sauce- 2 Tbsp Soy sauce
- 2 Tbsp Gochujang (Korean red chili paste)
- 1 Tbsp Gochugaru (Korean chili flakes)
- 3 Tbsp Oligodang (corn syrup or honey, adjust to taste)
- 2 Tbsp Mirin (rice wine)
- 2 Tbsp Sesame oil
- 1/2 Tbsp Minced Cheongyang chili (adjust to spice preference)
- 1/2 Tbsp Minced red chili (for color and texture)
- 1 Tbsp Minced garlic
Other Ingredients- 1 handful Green onions, chopped
- 1/2 handful Sesame seeds (for garnish)
- Vegetable oil, for frying
- 2 Tbsp Soy sauce
- 2 Tbsp Gochujang (Korean red chili paste)
- 1 Tbsp Gochugaru (Korean chili flakes)
- 3 Tbsp Oligodang (corn syrup or honey, adjust to taste)
- 2 Tbsp Mirin (rice wine)
- 2 Tbsp Sesame oil
- 1/2 Tbsp Minced Cheongyang chili (adjust to spice preference)
- 1/2 Tbsp Minced red chili (for color and texture)
- 1 Tbsp Minced garlic
Other Ingredients- 1 handful Green onions, chopped
- 1/2 handful Sesame seeds (for garnish)
- Vegetable oil, for frying
Cooking Instructions
Step 1
First, lightly season the cleaned mackerel with 2 tablespoons of mirin and let it marinate for about 10 minutes. This step helps to remove any fishy odor and ensures a tender texture.
Step 2
Now, let’s prepare the star of the Gogalbi dish: the gochujang sauce! In a bowl, combine 2 tablespoons of soy sauce, 2 tablespoons of gochujang, 1 tablespoon of gochugaru, 3 tablespoons of oligodang, 2 tablespoons of mirin, 2 tablespoons of sesame oil, 1/2 tablespoon of minced Cheongyang chili, 1/2 tablespoon of minced red chili, and 1 tablespoon of minced garlic. Whisk everything together until well combined and smooth. You can adjust the amount of oligodang to control the sweetness. If you prefer less spice, you can reduce or omit the Cheongyang chili.
Step 3
Gently pat the marinated mackerel dry with paper towels to remove excess moisture. Then, coat both sides of the fish evenly with 1/2 cup of potato starch (or cornstarch). A thin coating of starch will help the fish achieve a crispy exterior and allow the sauce to adhere beautifully.
Step 4
Heat a frying pan over medium-low heat and add a generous amount of vegetable oil. Carefully place the starch-coated mackerel into the hot oil and begin frying until it turns golden brown on one side. Cooking over medium-low heat ensures the fish cooks through without burning.
Step 5
Continue to cook the mackerel, flipping it occasionally, until both sides are beautifully golden brown and cooked through. A crispy exterior is key to a delicious Gogalbi.
Step 6
Once the mackerel is almost fully cooked, spoon the prepared spicy and sweet gochujang sauce over the fish.
Step 7
Reduce the heat to low to prevent the sauce from burning. Using a spoon or a brush, spread the sauce thinly and evenly over the surface of the mackerel. Flip the fish gently to coat both sides with the sauce, allowing it to caramelize slightly. If the sauce seems to be burning, lower the heat further or briefly remove the pan from the heat. Finally, garnish with chopped green onions and sesame seeds to finish.
