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Korean gochujang grilled mackerel with sesame and spring onion

Korean · South Korea

Korean Gochujang Grilled Mackerel

Oily mackerel under a spicy-sweet gochujang glaze — bold weeknight Korean seafood.

Prep

15 min

Cook

12 min

Servings

2

Difficulty

Easy

Mackerel loves heat and spice. A quick gochujang glaze (chilli paste, soy, sugar, garlic, sesame oil) caramelises on the skin while the oily flesh stays moist.

Serve with rice and kimchi. Then compare simple whole-fish grills in Asian and coastal city guides on FishRestaurants.com.

Method

  1. 1

    Make the glaze

    Mix gochujang, soy, honey, vinegar, garlic, and sesame oil into a thick paste.

  2. 2

    Prep the fish

    Pat very dry. Score skin lightly. Brush with half the glaze.

  3. 3

    Grill or pan-sear

    Cook skin-side first over medium-high heat 3–5 minutes until blistered, flip, brush remaining glaze, cook 2–4 minutes more until just opaque.

  4. 4

    Finish

    Rest 1 minute. Top with sesame seeds and spring onion. Serve with rice.

Chef tips

  • Dry fish prevents steaming under the sticky glaze.
  • Watch sugar in the glaze — it burns fast on open flame.
  • Very fresh mackerel is essential; oily fish does not hide age well.

Mackerel species guide →

FAQ — Korean Gochujang Grilled Mackerel

How spicy is this?+

Medium heat from gochujang. Start with less paste and add chilli flakes if you want more.

Can I use salmon instead?+

Yes — reduce cooking slightly so the centre stays moist. Mackerel’s oil is classic though.

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