Description
This recipe offers a smoky twist on traditional Korean bulgogi, using mackerel instead of beef or pork. It features a savory marinade with sweet, salty, and garlicky notes, complemented by caramelized onions and toasted sesame seeds for a rich, flavorful dish.
Ingredients
Scale
- 4 whole mackerel fillets, skin-on
- Salt and pepper to taste
- 1 tablespoon sesame oil
- 1/4 cup soy sauce
- 2 tablespoons brown sugar
- 1 tablespoon honey
- 1 tablespoon rice vinegar
- 2 tablespoons mirin (or dry sherry)
- 1 tablespoon gochujang (Korean red chili paste)
- 4 cloves garlic, minced
- 1 tablespoon grated ginger
- 2 tablespoons grated Asian pear or apple
- 1/2 teaspoon freshly ground black pepper
- 1 large onion, thinly sliced
- 2 teaspoons toasted sesame seeds
- 2 green onions, chopped
- Optional: 1 small Korean chili, thinly sliced
Instructions
- Prepare the Marinade: In a medium mixing bowl, whisk together soy sauce, brown sugar, honey, rice vinegar, mirin, gochujang, minced garlic, grated ginger, grated pear or apple, and black pepper until smooth.
- Marinate the Mackerel: Pat the mackerel fillets dry. Season with salt and pepper. Place in a shallow dish or bag, pour marinade over, and coat well. Marinate for at least 30 minutes in the refrigerator, or a quick 10 minutes.
- Sauté the Onions: Heat a small skillet over medium heat with a splash of sesame oil. Add sliced onion and cook, stirring occasionally, until soft and caramelized, about 8 minutes. Set aside.
- Grill the Fish: Preheat grill pan or outdoor grill to medium-high heat. Brush with sesame oil. Remove mackerel from marinade, let excess drip off. Grill skin-side down for 3-4 minutes until crispy, then flip and grill flesh side for 2-3 minutes.
- Assemble and Serve: Transfer grilled mackerel to a platter. Top with sautéed onions, sprinkle with toasted sesame seeds, and garnish with chopped green onions and optional chili slices. Serve hot with steamed white rice and banchan.
Notes
- A grill pan or stovetop grill is ideal for achieving a smoky, charred finish. A heavy cast-iron skillet or broiler can also be used.
- For easy cleanup when grilling indoors, consider using foil or parchment paper.
- This mackerel bulgogi recipe pairs well with steamed white rice, kimchi, pickled radish, cucumber salad, spinach namul, and grilled vegetables.
- Consider serving with radish soup or daikon broth for a light side.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Main Course
- Method: Grilling
- Cuisine: Korean
Nutrition
- Serving Size: 1 serving
Keywords: Mackerel Bulgogi, Sesame Seeds, Korean Mackerel, Grilled Mackerel, Sesame Mackerel, Bulgogi Marinade, Caramelized Onions, Spicy Mackerel