Entree: North Korea – North Korean Coastal Cuisine – 고등어구이 ➤ Godeungeo-gui (Grilled mackerel)

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 2

Approximate Time

Prep 10 min

Cook 15 min

Additional 30 min

Total 50 min

Ingredients

U.S. measurements first, metric equivalents in parentheses. Conversions are approximate; oz means weight ounces, not fluid ounces.

- 2 whole mackerel, gutted and scaled, approx. 10 oz (280 g) each
- 1 tbsp (15 ml) coarse sea salt
- 1 tbsp (15 ml) neutral oil for brushing (vegetable or canola)
- 2 green onions, thinly sliced
- 1 cup (150 g) daikon radish, thinly sliced or julienned
- 2 tbsp (30 ml) soy sauce
- 1 tbsp (15 ml) rice vinegar
- 1 tsp (5 ml) sesame oil
- 1 clove (0.106 oz (3 g)) garlic, minced
- 1/2 tsp (1–2 g) gochugaru (Korean chili flakes) or to taste (optional)

Show original ingredient measurements

- 2 whole mackerel, gutted and scaled, approx. 10 oz (280 g) each
- 1 tbsp (15 ml) coarse sea salt
- 1 tbsp (15 ml) neutral oil for brushing (vegetable or canola)
- 2 green onions, thinly sliced
- 1 cup (150 g) daikon radish, thinly sliced or julienned
- 2 tbsp (30 ml) soy sauce
- 1 tbsp (15 ml) rice vinegar
- 1 tsp (5 ml) sesame oil
- 1 clove (3 g) garlic, minced
- 1/2 tsp (1–2 g) gochugaru (Korean chili flakes) or to taste (optional)

Instructions

1. Rinse the mackerel and pat dry. Sprinkle coarse sea salt evenly over both sides and into the cavity, then let rest on a rack for 20–30 minutes to season and draw out excess moisture. Rinse lightly and pat dry again if a less-salty surface is desired.
2. Preheat a grill or broiler to medium-high. Brush the fish lightly with neutral oil to prevent sticking. Place the mackerel skin-side down and grill 5–8 minutes until the skin is crisp and nicely charred; flip carefully and cook an additional 4–6 minutes until the flesh flakes easily with a fork.
3. Meanwhile, mix the soy sauce, rice vinegar, sesame oil, minced garlic, and gochugaru (if using) in a small bowl to make the dipping sauce. Arrange the sliced daikon and green onions as accompaniments.
4. Transfer the grilled mackerel to a serving plate, serve immediately with the dipping sauce and radish, and enjoy while hot.