Maangchi official grilled mackerel (flour variation)
Same Korean grilled-mackerel dish, but video's flour and salt measurements differ from this source-based written recipe.
Official cooking video · Maangchi · YOUTUBEKorean Pan-Grilled Mackerel (Godeungeo Gui), 2 Servings
A simple Korean home-style mackerel grilled skin-side first after brief salting, distinct from the existing spicy radish-braised mackerel.
Ingredients
servings: 2 · Check ingredients
Steps
- 01
Slash the skin of cleaned mackerel and pat dry. Separate utensils for raw fish from other foods.
- 02
Add optional 1 tbsp lemon and 1 tsp ginger juice and sprinkle about 1/2 tsp salt across both sides. Refrigerate 20–30 minutes. Salt quantity is an editorial estimate.
- 03
Pat fish dry again, heat a skillet over medium-high and spread 1 tbsp oil.
- 04
Place skin-side down and cook about 2–3 minutes until golden at the edges and flesh starts to become opaque.
- 05
Flip once and cook about two minutes more, then continue as needed for thickness until the center reaches 63°C or flesh is opaque and flakes easily.
- 06
Divide into two portions with rice and watch for bones. Refrigerate within two hours, use within 3–4 days or freeze, and reheat to 74°C.
Before you cook
Watch for fish allergy and bones; cook the thickest part to 63°C or until opaque and flaking. Wash utensils, refrigerate leftovers within two hours and reheat to 74°C. The related official video uses flour, unlike this written recipe.
Allergens: 생선(고등어) / Fish (mackerel) / 魚（さば）
Image & source credits
These illustrations stand in for food photos.
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