Godeungeo-gui (Grilled Mackerel)

This dish is made by first sprinkling salt on halved mackerel and then grilling it on a gridiron or in a pan. Mackerel is one of the most common fish in Korea. Generally, fresh mackerel is used, but in inland areas where fish were rare, salted mackerel was traditionally used.

Ingredients (Makes 4 servings)

2 whole mackerels (1 lb, 500g, trimmed)
2 tablespoons salt
2 tablespoons vegetable oil

  1. Place the fresh mackerels on a cutting board and cut off the head, tail, and all of the fins. Cut open the belly and remove the intestines. Discard the head, tail, fins and intestines. Butterfly the fish. It is convenient to ask your local fish monger to butterfly the mackerel into fillets at the time of purchase.
  2. 2 Cut 3 or 4 slits into the flillets; cuts should touch the bone, and sprinkle coarse salt. Set aside in the refrigerator for 2 hours.
  1. Pat the marinated mackerels with a paper towel to remove the liquid
    that was released from mackerels.
  2. Heat a broiler and a broiler pan. With a brush, lightly grease the pan.
    Lay the mackerels on the broiler pan with skin side-up and cook them
    until both sides are golden brown. You can also pan-fry the fish on the
    greased frying pan for convenience’s sake.