About this recipe

✨

Recipe highlight

Why you’ll love it

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) glutensoy
• 🍋 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 Dry the fish Pat mackerel very dry, score the skin 3–4 shallow cuts, then salt both sides evenly. 🐟
• 2 Rest to season Rest 15 min in the fridge so salt penetrates and the surface dries for crisp skin. 🧊
• 3 Preheat 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). 🔥
• 4 Brush Lightly brush the skin with neutral oil for better browning. 🛢️
• 5 Roast Roast 14–16 min until the skin is crisp and the flesh flakes easily, turning once if needed. ⏳
• 6 Optional dip Whisk soy sauce, vinegar, garlic, and optional gochugaru for a clean dipping sauce. 🥣
• 7 Plate Serve with lemon wedges and scallions, optional lettuce for wraps. 🍋
• 8 Rest and serve Rest 2 min, then serve hot, squeeze lemon right before eating. 🍽️

Timing details

Nutrition

Estimated values per serving.

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