Delicious Grilled Mackerel (Gogalbi)
Gogalbi Made with Seasonal Mackerel
Enjoy Gogalbi, a flavorful dish made with readily available mackerel! It’s a fantastic side dish for rice or a delicious accompaniment to drinks. This recipe is perfect for any occasion.
Main Ingredients- 2 Mackerel (cleaned)
- 1L Rice Water (for deodorizing)
- 2 Tbsp Pancake Mix (Buchim Garu)
Seasoning Sauce- 2 Tbsp Soy Sauce
- 2 Tbsp Plum Extract (for sweetness and glaze)
- 1 Tbsp Oligosaccharide (for deeper sweetness and shine)
- 1 Tbsp Minced Garlic
- 2 Tbsp Gochugaru (Korean Chili Flakes)
- 0.5 Tbsp Gochujang (Korean Chili Paste)
- 2 Tbsp Chopped Green Onion
- 2 Tbsp Chopped Onion
- 1 Tbsp Chopped Carrot
- 1 Cheongyang Pepper (finely chopped, adjust to taste)
- 1 Tbsp Grated or Minced Pear (for umami)
- 2 Tbsp Soy Sauce
- 2 Tbsp Plum Extract (for sweetness and glaze)
- 1 Tbsp Oligosaccharide (for deeper sweetness and shine)
- 1 Tbsp Minced Garlic
- 2 Tbsp Gochugaru (Korean Chili Flakes)
- 0.5 Tbsp Gochujang (Korean Chili Paste)
- 2 Tbsp Chopped Green Onion
- 2 Tbsp Chopped Onion
- 1 Tbsp Chopped Carrot
- 1 Cheongyang Pepper (finely chopped, adjust to taste)
- 1 Tbsp Grated or Minced Pear (for umami)
Cooking Instructions
Step 1
First, it’s important to remove any fishy odor from the mackerel. Rinse the mackerel thoroughly under running water and soak it in rice water for about 10 minutes. Rice water is excellent at absorbing the characteristic fishy smell. After 10 minutes, remove the mackerel from the water and pat it dry with paper towels. Lightly coat the inside of the mackerel with pancake mix. The pancake mix will help the exterior become crispy and absorb the sauce beautifully when grilled.
Step 2
Now, let’s grill the mackerel to perfection! Heat 2 tablespoons of cooking oil in a frying pan over high heat. Once slightly preheated, place the mackerel coated with pancake mix into the pan. Grill for the first 5 minutes over high heat with the lid off. This helps to evaporate moisture, making the exterior crispier. Then, reduce the heat to low, cover with a lid, and cook for another 1 minute. This step gently cooks the inside.
Step 3
While the mackerel is cooking, let’s prepare the delicious seasoning sauce. In a bowl, combine 2 Tbsp soy sauce, 2 Tbsp plum extract, 1 Tbsp oligosaccharide, 1 Tbsp minced garlic, 2 Tbsp gochugaru, 0.5 Tbsp gochujang, 2 Tbsp chopped green onion, 2 Tbsp chopped onion, 1 Tbsp chopped carrot, 1 finely chopped Cheongyang pepper, and 1 Tbsp grated or minced pear. Mix everything well until combined. You’ll have a sauce with a perfect balance of sweetness, spiciness, and umami.
Step 4
Once one side of the mackerel is beautifully grilled, it’s time to flip it over and grill the other side. Reduce the heat to medium and cook for about 4 minutes with the lid off, ensuring the exterior turns golden brown. Finally, lower the heat to low, cover with a lid, and cook for another minute to ensure the inside is cooked through and moist.
Step 5
When both sides of the mackerel have a nice golden-brown color, brush the prepared seasoning sauce evenly over the mackerel. Reduce the heat to low, cover with a lid, and simmer for about 3 minutes, allowing the sauce to thicken and coat the fish. This process infuses the mackerel with deep flavor and gives it a glossy finish. Keep an eye on it to prevent burning.
Step 6
Transfer the well-glazed Gogalbi to a serving plate, cutting it into desired pieces if necessary. Sprinkle generously with sesame seeds for an extra nutty aroma. Your delicious Gogalbi is now complete! Enjoy it with a warm bowl of rice.
