Step 1

First, let’s prepare all the ingredients. We are using fresh mackerel that has not been salted beforehand. If you don’t have ginger juice to help remove fishy odors, you can substitute it with mirin, rice wine, or soju. If potato starch is unavailable, all-purpose flour or a similar alternative can be used.

Step 2

Sprinkle 2 tablespoons of mirin evenly over the cleaned mackerel. Then, lightly season with salt. Let it marinate for about 10 minutes to tenderize the fish and remove any unwanted odors.

Step 3

Finely chop the green chili, red chili, and green onions for garnish. Slice the scallion thinly. These will add a beautiful pop of color and freshness to the finished dish.

Step 4

Now, let’s make the delicious gochujang glaze. In a bowl, combine 2 tablespoons of soy sauce, 2 tablespoons of gochujang, 1 tablespoon of gochugaru, 3 tablespoons of corn syrup, 2 tablespoons of sesame oil, 1.5 tablespoons of minced green onions, 1/2 tablespoon of ginger juice (or mirin/rice wine/soju), a pinch of black pepper, 2 tablespoons of mirin, and 1 tablespoon of minced garlic. Mix everything thoroughly with a spoon until well combined.

Step 5

Gently pat the marinated mackerel dry with paper towels. Removing excess moisture is important to ensure the starch coating adheres well and to prevent oil splattering during cooking.

Step 6

Generously coat both sides of the mackerel with about 1 cup of potato starch (or flour). Lightly dust the fish and then gently shake off any excess starch. A thin, even coating will result in a crispier texture.

Step 7

Heat a generous amount of cooking oil in a frying pan over medium heat. Carefully place the starch-coated mackerel into the hot oil, skin-side down. Pan-fry for about 5 to 8 minutes until golden brown and crispy. For tips on how to grill mackerel without much smoke or smell using parchment paper, please refer to this post: ‘How to Grill Mackerel Without Fishy Smell or Smoke in a Frying Pan’ @6947025.

Step 8

Once the skin side is golden brown and crisp, carefully flip the mackerel. Cook the other side for another 5 to 8 minutes, until it’s also golden brown and the fish is cooked through. Aim for a crispy exterior and a moist interior.

Step 9

Remove the cooked mackerel from the pan and carefully wipe away any excess oil using paper towels. This step helps prevent the glaze from burning and ensures a cleaner flavor.

Step 10

Reduce the heat to low. Place the mackerel back into the pan, flesh-side up. Brush about half of the prepared gochujang glaze evenly over the fish. Cook gently, being careful not to burn the glaze. It’s a good idea to reserve some of the glaze for later.

Step 11

Flip the mackerel and brush the remaining gochujang glaze onto the other side. Continue to cook over low heat for a short time, turning occasionally, ensuring the glaze caramelizes slightly without burning. This will give the fish a beautiful glossy coating.

Step 12

Transfer the beautifully grilled Go-Galbi to a serving plate. You can cut it into serving pieces if desired. Brush any remaining gochujang glaze over the top for an extra touch of flavor and visual appeal.

Step 13

Finally, garnish with the finely chopped red chili, green chili, and scallions. Your delicious Go-Galbi, grilled with a spicy and sweet gochujang glaze, is now ready to enjoy! It’s perfect as a side dish for rice or as a flavorful appetizer.

Step 14

[Enjoy with these related recipes] Flavorful and Nutritious Pollack Stew (Dongtae Stew) @6961263 | Spicy and Refreshing Saury Stewed with Radish @6956858