Korean Grilled Mackerel Godeungeo Gui 🐟🔥

Description

Crisp skinned Korean grilled mackerel, salted simply and finished with lemon and scallions, clean, rich, and restaurant worthy with zero fuss, one of the most searched Korean fish dishes.

Hook ✨

If you want a Korean seafood main that tastes expensive with minimal ingredients, godeungeo gui is pure crisp skin, juicy flesh, and clean salt technique.

Ingredients

• Fish
• 🐟 2 whole mackerel, cleaned, about 350 g each (2 x 12 oz)
• 🧂 8 g fine sea salt (1½ tsp / 0.28 oz)
• 🌶️ 2 g black pepper, optional (½ tsp / 0.07 oz)
• 🛢️ 10 ml neutral oil, for brushing (2 tsp / 0.34 fl oz)
• Serve
• 🍋 1 lemon, wedges (1)
• 🧅 60 g scallions, thin sliced (1 cup / 2.1 oz)
• 🥬 200 g lettuce leaves, optional (4 cups / 7 oz)
• Optional dipping
• 🥣 30 ml soy sauce (2 tbsp / 1 fl oz)
• 🍋 10 ml rice vinegar (2 tsp / 0.34 fl oz)
• 🧄 3 g garlic, finely grated (1 small clove / 0.1 oz)
• 🌶️ 2 g gochugaru, optional (½ tsp / 0.07 oz)

Preparation

1. 1️⃣ Dry the fish
2. Pat mackerel very dry, score the skin 3–4 shallow cuts, then salt both sides evenly. 🐟
3. 2️⃣ Rest to season
4. Rest 15 min in the fridge so salt penetrates and the surface dries for crisp skin. 🧊
5. 3️⃣ Preheat
6. Heat oven to 220°C (428°F) and line a tray with foil and a rack, or preheat an air fryer to 200°C (392°F). 🔥
7. 4️⃣ Brush
8. Lightly brush the skin with neutral oil for better browning. 🛢️
9. 5️⃣ Roast
10. Roast 14–16 min until the skin is crisp and the flesh flakes easily, turning once if needed. ⏳
11. 6️⃣ Optional dip
12. Whisk soy sauce, vinegar, garlic, and optional gochugaru for a clean dipping sauce. 🥣
13. 7️⃣ Plate
14. Serve with lemon wedges and scallions, optional lettuce for wraps. 🍋
15. 8️⃣ Rest and serve
16. Rest 2 min, then serve hot, squeeze lemon right before eating. 🍽️

Total Time

⏱️ Prep: 10 min
🔥 Cook/Bake: 16 min
🛋️ Rest: 17 min
⏰ Total: 43 min

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