Gogalbi (Spicy Grilled Mackerel)
Drizzled with a garlicky chile-soy dressing, this charred and smoky Korean fish dish makes for excellent drinking food.
- Serves
2
- Time
20 minutes
This richly sauced, flame-kissed fish is a highlight of chef Jae-eun Shin’s anju, or drinking food, menu at Dihirang. The restaurant in Seoul’s Gangnam District is known for its exquisite homemade kimchis, seasonal seafood and meat dishes, and extensive selection of traditional Korean spirits. Maesil cheong, or green plum syrup (sometimes labeled as a plum extract), can be found at Asian markets or online, but you can also substitute agave syrup or sugar.
Featured in “In South Korea, a Craft Soju Boom Preserves the Past” by Frances Kim in the Spring/Summer 2025 issue. See more recipes and stories from Issue 204.
Ingredients
- 2 Tbsp. soy sauce
- 1 Tbsp. maesil cheong
- 1½ tsp. sugar
- ¾ tsp. gochugaru (Korean chile powder)
- ¾ tsp. toasted sesame oil
- 1 garlic clove, finely chopped
- ½ small Korean green chile, or serrano chile, finely chopped
- Two 6-oz. skin-on mackerel fillets, cut into thirds and patted dry
- Finely chopped chives, toasted sesame seeds, and silgochu (dried red chile threads), for serving
Instructions
Step 1
Step 2
Step 3
- Make the sauce: In a small bowl, stir together the soy sauce, maesil cheong, sugar, gochugaru, sesame oil, garlic, and green chile. Set aside.
- Heat a grill or grill pan over medium-high. When very hot, add the mackerel skin-side down and grill until the skin is slightly charred and releases easily from the grates, 2–3 minutes. Using chopsticks, gently turn the fish and continue cooking until golden brown on the other side, about 2 minutes more.
- Transfer the mackerel to a platter, drizzle with the sauce, and garnish with the chives, sesame seeds, and silgochu. Serve hot.
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