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    Home » Main Dish

    Godeungeo gui (Grilled Mackerel)

    Published 08/15/2010. Updated 04/04/2022

    Jump to Recipe

     Grilled fish is enormously popular in Korea. The fish is simply salted and either grilled over an open flame or pan fried. You can do the same with any fish.

    DSC 0032 e1468901987794 - Godeungeo gui (Grilled Mackerel)
     
    Godeungeo gui (고등어 구아) is a grilled mackerel dish. Grilled fish is enormously popular in Korean cuisine. The fish is simply salted and either grilled over an open flame or pan fried.
     
    Other common fish for grilling include jogi (croaker), galchi (beltfish), and kkongchi (Pacific saury). The high oil content, firm flesh, and strong flavor of these fish make them optimal for grilling.
     
    I was brought up on these types of fish. Godeungeo was (and still is) one of the inexpensive and widely available fish in Korea. We usually grilled them over a charcoal fire on a small wire rack. Back then, charcoal (honeycomb briquette) was the main fuel for heating and cooking. My favorite fish was always godeungeo (mackerel). (For my Korean speaking readers, here is a nostalgic 1980’s song about a mother and godeungeo.)
     
    Fresh mackerel should have firm flesh, clean skin and bright eyes. When purchasing a mackerel at a Korean market, ask for it to be cleaned with the guts removed. I usually bring home a cleaned whole fish with the head on and grill a butterflied whole fish with the head on. However, you can asked them to remove the head and cut into 2 to 3 fillets with the skin on if you want. The skin keeps the flesh moist and has a great smoky flavor.
     
    If you have to clean it yourself, mackerel is an easy fish to handle. Here is a good video guide by BBC Good Food on how to fillet a mackerel.
     
    DSC 0047 e1468904945103 - Godeungeo gui (Grilled Mackerel)
     

    Traditionally, the fish is heavily salted and let sit for several hours. This originates from an old technique to preserve fish. I like it less salty, so I salt the fish just enough to season about 20 to 30 minutes before cooking. This method also helps retain the natural flavor of the fish. While all the fish needs is salt, I sometimes like to dress it up a little with a squeeze of lemon and/or juice from freshly grated ginger.

     
    Godengeo Gui1 - Godeungeo gui (Grilled Mackerel)
    Godengeo Gui2 - Godeungeo gui (Grilled Mackerel)
     
     
    Do not overcook the fish. Remember the fish will continue to cook even after removed from the heat source. Also, there are differing opinions regarding which side of the fish should be cooked first.  In general, cook the presentation side first so it can get the direct heat first. For mackerel, I use the skin side for presentation because the golden brown char on its dark skin beautifully contrasts with the opaque flesh. Whatever you do, it’s important that you only turn the fish once and let each side cook undisturbed. This way, the fish will develop a nice crust and not stick to the grill.
     
    This flavorful grilled mackerel is delicious with a bowl of rice, doenjang jjigae and some simple vegetable sides!

    More fish dishes

    Salmon bulgogi 
    Yeoneojang (soy marinated raw salmon)
    Hongeojjim (steamed skate fish)
    Agujjim (spicy braised monk fish)
    Saengseonjjim (baked fish)
    Domi maeuntang (spicy fish stew)
    Daegutang (mild cod fish stew)
    Daegujorim (braised cod fish)

    Godengeo Gui 2 e1468901336904 - Godeungeo gui (Grilled Mackerel)

    For more Korean cooking inspirations, follow  along on YouTube, Pinterest, Twitter, Facebook, and Instagram.

    DSC 0032 350x350 - Godeungeo gui (Grilled Mackerel)

    Godeungeo Gui (Grilled Mackerel)

    4.75 from 12 votes
    Main
    Prep Time: 10 minutes minutes
    Cook Time: 6 minutes minutes
    Total Time: 15 minutes minutes
    Servings: 2
    Print Recipe

    Ingredients

    • 1 fresh godeungeo (mackerel), filleted into 2 or 4 pieces, or a butterflied whole fish
    • salt (preferably sea salt)
    • 1 tablespoon lemon juice optional
    • 1 teaspoon ginger juice optional

    Instructions

    • Cut crosswise slashes on the skin side of each piece. Pat the fish dry with a paper towel. Drizzle the optional ginger and lemon juice over the fish. Season both sides of the fish liberally with salt. Set aside for 20 to 30 minutes.
    • Shake off excess salt before cooking.
    • Cook the fish using one of the three methods shown below.

    Grilling:

    • Clean and lightly oil the grill. Preheat the grill over medium high heat. Place the fish on the grill, skin side down.
    • Cook until the bottom edges are golden brown and the flesh turns opaque - 2 to 3 minutes. Flip and cook the other side for about 2 minutes.

    Pan-frying:

    • Preheat a skillet with cooking oil over medium high heat. Place the fish, skin side down.
    • Cook until the bottom edges are golden brown and the flesh turns opaque - 2 to 3 minutes. Flip and cook the other side for about 2 minutes.

    Broiling:

    • Preheat the broiler on high. Place the fish, skin side up, 4 - 6 inches away from the broiler.
    • Watch it carefully and cook until the skin is lightly charred and bubbly and the flesh turns opaque - 2 or 3 minutes. Turn and cook the other side for another minute or two.
    Tried this recipe?Mention @koreanbapsang or tag #koreanbapsang!

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    Comments

    1. BobB says

      November 01, 2023 at 9:44 pm

      5 stars
      Thanks Hyosun. It’s admirable when a high level chef like yourself teaches that sometimes …a simple recipe is best. I made variations of this recipe with Spanish mackerel twice …excellent!

      I just used this recipe with eastern Pacific black snook filets (a firm and delicious whitefish …I’m in Costa Rica) ) …covered in lemon juice, rubbed with salt and, pan fried in butter (substitute for oil.) So simple and totally delicious! Everybody enjoyed! Thanks for bringing us back to the basics of good cooking!

      Highly recommended!!!

      Now I’m studying your squid and pork recipes. I will have to try one soon!!!
      BobB

      Reply
    2. BobB says

      October 07, 2023 at 10:22 pm

      5 stars
      The first time I made this I used salt, vegtable oil and a gas grill …4 stars (very good.)

      The second time I made this I used a frying pan (raining too hard for the gas grill) butter instead of oil and lemon juice. So simple …so awesome …5 stars!!! EVERYBODY loved it!!!

      What would you think of using coconut oil for frying??? I may give it a try sometime.

      Thanks for the recipe!!!
      BobB

      Reply
      • Hyosun says

        October 07, 2023 at 10:28 pm

        Ha ha butter makes everything taste better. Coconut oil is interesting.

        Reply
    3. Karen says

      December 25, 2020 at 1:38 pm

      5 stars
      Thanks for this simple and foolproof recipe. My family loved it! I plan to make this more often.

      Reply
      • Hyosun says

        December 25, 2020 at 8:16 pm

        Great! We love grilled mackerel and make quite often. Happy to hear it will become a regular on your table.

        Reply
    4. Lilli says

      December 21, 2015 at 12:07 am

      Can I ask how you stop the fishy smell?each time i cook this fish my house is filled with the smell and the actual fish itself smells so strongly i can’t eat it. I’m sure the fish is fresh so I’m not sure what else it could be?

      Reply
      • Hyosun says

        April 02, 2019 at 12:41 am

        Just burn a candle!

        Reply
      • David says

        February 12, 2022 at 11:36 am

        1) Cheap solution: Grill it outdoors, then the inside of your house won’t smell as much. Unfortunately this is more work than just flicking on the oven/broiler but you get the nice smoky taste from the grill enhancing the flavor of the oily fish.
        2) Expensive solution: Maybe you need to upgrade your kitchen’s exhaust fan – not possible if you are renting- but if you own your home and you are considering remodeling your kitchen, that is the time to get the most powerful exhaust fan you can find, venting to the outdoors. If you already have an exhaust fan that vents to the outdoors, you may be able to replace it with a more powerful model without tearing the whole kitchen apart.

        Reply
      • Todd says

        June 18, 2022 at 11:41 am

        One final solution? Learn to love the smell of fish. Seriously. I grew up on the cost, have eaten fresh seafood all my life. The smell of fresh fish is a delight. It is no different than learning to love the smell of washed rind cheese or the smell of fermenting beer. Train your mind to associate a funky smell with a yummy taste.

        Reply
    5. Hyosun Ro says

      October 23, 2010 at 7:37 pm

      Susan – Mackerels sold in Korean markets in the U.S.East Coast are mostly frozen Atlantic mackerels from Norway. They are pretty good. Fresh mackerels are available in the spring and fall for a short period of time. I am not aware of any other name for mackerel. Thanks for stopping by!

      Reply
    6. Cook With Susan says

      October 22, 2010 at 1:37 pm

      I love mackerel and usually get it over sushi. I would love to grill it the way you did. Do you buy your mackerel fresh or frozen. I don’t have a Korean market close to me but I do have a fish market. Can mackerel go by another name?

      Reply
    7. Judy says

      September 11, 2010 at 5:43 am

      I love mackerel. We call it “saba” in Japanese. It’s one of my favorite fish but I’ve never prepared it myself. I always eat this at my parents house or I order take-out from a local Japanese restaurant when I have a craving. I’m going to have to try cooking this myself one day. Thanks for the tips!

      Reply
    8. thehungryartist says

      August 19, 2010 at 12:22 pm

      I love mackerel and have only had it at Japanese restaurants. Thanks for the informative post! I think I can make it myself now!

      Reply
    9. Hyosun Ro says

      August 18, 2010 at 1:36 am

      Chris, Lisa, Denise, Biren, Madin, and Sommer – Thank you so much for dropping by! I am glad to hear you like mackerel too. As you might know, it’s loaded with healthy Omega-3 fatty acids. Let’s eat more mackerel.

      Reply
    10. A SPICY PERSPECTIVE says

      August 17, 2010 at 1:19 pm

      It sounds simple and delicious!

      Reply
    11. Cook with Madin says

      August 17, 2010 at 12:53 am

      Mackerel is my favorite fish. I love the way you prepared them, and with addition of the lemon and ginger juice is just excellent. This is really making me hungry.

      Reply
    12. Biren says

      August 16, 2010 at 2:29 pm

      This sounds really tasty. Fish is great lightly salted and simply grilled.

      Reply
    13. denise @ quickies on the dinner table says

      August 16, 2010 at 12:51 pm

      Mackerel is definitely one of my favourite fish, especially when grilled. Lemon and ginger sound like lovely additions to the rich flavour of mackerel. Great tips on all the different possible ways of cooking it. Thanks for a great post Hyosun 🙂

      Reply
    14. ~Lisa~ says

      August 15, 2010 at 11:43 pm

      I love this fish!

      Reply
    15. Christopher Ro says

      August 15, 2010 at 10:05 pm

      one of my favorites! a great song, too!

      Reply
    16. Hyosun Ro says

      August 15, 2010 at 4:57 pm

      I am not sure if you have any Korean or other Asian markets where you live, but they usually carry mackerel. Thanks for stopping by!

      Reply
    17. Kalyn says

      August 15, 2010 at 1:19 pm

      I don’t think I’ve ever seen Mackerel for sale here, but I am imagining how delicious it must be!

      Reply
    4.75 from 12 votes (9 ratings without comment)

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    Hi! I'm Hyosun, and I am a Korean-American mom of two wonderful grown-up children. Here, you will learn how to cook Korean dishes the way we Koreans traditionally eat at home. Read More...

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