AI-generated imageBusan-Style Pan-Seared Spicy Mackerel (Gogalbi, Serves 2)
A home-friendly Busan fish dish: pan-seared mackerel finished with soy, plum syrup and Korean chili seasoning. Despite its name, gogalbi is fish, not pork ribs.
Ingredients
servings: 2 · Check ingredients
Steps
- 01
Thaw frozen mackerel in the refrigerator. Pat the fillets dry and remove pin bones.
- 02
Mix soy sauce, plum syrup, sugar, chili flakes, sesame oil, garlic and optional green chili.
- 03
Heat a little oil in a nonstick skillet over medium heat. Sear skin-side first, then turn when golden.
- 04
Cook the other side to 63°C (145°F) in the thickest part; cooking time depends on fillet thickness.
- 05
Brush sauce onto cooked fish; warm over low heat for about 1 minute, taking care not to burn the sugar.
- 06
Finish with chives and sesame and serve promptly. A firm fish substitute changes the traditional flavor.
Helpful source links
Before you cook
Cook mackerel to 63°C (145°F); thaw in the fridge and sanitize raw-fish utensils. Watch for bones and fish, soy, possible wheat, and sesame allergens. Chill leftovers within two hours at ≤4°C; reheat to 74°C (165°F).
Allergens: Fish (mackerel) / 생선 / 魚, Soy / 대두 / 大豆, Wheat depending on soy-sauce label / 밀 / 小麦, Sesame / 참깨 / ごま
Image & source credits
AI-generated image.
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