📝 About This Recipe
A cornerstone of Korean home cooking, Godeungeo-gui celebrates the rich, oily goodness of Atlantic or Pacific mackerel. This dish transforms a simple fillet into a masterpiece of textures: a shatteringly crisp, golden skin protecting flesh that is incredibly moist and deeply savory. Traditionally served as a 'rice thief' (bap-doduk), its salty profile and smoky aroma make it an irresistible centerpiece for any traditional Korean meal.
🥗 Ingredients
Main Ingredients
- 2 large fillets Fresh Mackerel (cleaned, pin bones removed, skin-on)
- 1.5 teaspoons Coarse Sea Salt (Korean Cheonil-yeom preferred)
- 2 tablespoons Rice Wine (Cheongju or Mirin to remove fishiness)
- 1 teaspoon Ginger Juice (freshly squeezed from grated ginger)
- 3 tablespoons Potato Starch (for a light, crispy coating)
- 2 tablespoons Vegetable Oil (high smoke point oil)
Dipping Sauce (Optional)
- 1 tablespoon Soy Sauce (regular or low sodium)
- 1 teaspoon Vinegar (rice vinegar or lemon juice)
- 1/2 teaspoon Wasabi (to taste)
- 1 teaspoon Water
For Garnish and Serving
- 1/2 piece Lemon (cut into wedges)
- 1 stalk Green Onion (thinly sliced)
- 2 tablespoons Radish (grated (Daikon))
👨🍳 Instructions
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1
Rinse the mackerel fillets under cold running water and pat them thoroughly dry with paper towels. Removing excess moisture is the secret to achieving a crispy skin.
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2
In a small bowl, mix the rice wine and ginger juice. Brush this mixture over both sides of the fish and let it sit for 5-10 minutes to neutralize any strong 'fishy' odors.
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3
Sprinkle the coarse sea salt evenly over both sides of the fish. If using pre-salted mackerel (Jaban-godeungeo), skip this step and soak the fish in rice water for 20 minutes to reduce saltiness instead.
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4
Using a sharp knife, score the skin of the mackerel with 3-4 shallow diagonal cuts. This prevents the skin from curling and allows heat to penetrate evenly.
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5
Lightly dust both sides of the mackerel with potato starch, shaking off any excess. You want a very thin, translucent veil of starch, not a thick batter.
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6
Heat a large non-stick skillet or a well-seasoned cast iron pan over medium-high heat. Add the vegetable oil and swirl to coat the surface.
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7
Once the oil is shimmering but not smoking, place the mackerel fillets in the pan, skin-side down. You should hear a vigorous sizzle immediately.
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8
Press down gently on the fillets with a spatula for the first 30 seconds to ensure the skin makes full contact with the pan.
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9
Reduce the heat to medium and fry for about 4-5 minutes. Do not move the fish during this time; let the skin develop a deep, golden-brown crust.
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10
Carefully flip the fish over. The skin should look bronzed and crispy. Cook the flesh side for another 3-4 minutes until the meat is opaque and flakes easily with a fork.
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11
While the fish finishes cooking, prepare the dipping sauce by whisking the soy sauce, vinegar, water, and wasabi together in a small ramekin.
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12
Transfer the grilled mackerel to a serving plate. Garnish with sliced green onions and a mound of grated radish.
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13
Serve immediately while the skin is still crackling, accompanied by a fresh lemon wedge to squeeze over the top.
💡 Chef's Tips
Always use fresh or high-quality frozen mackerel; if frozen, thaw slowly in the refrigerator overnight for the best texture. If you have an air fryer, you can cook these at 400°F (200°C) for 12-15 minutes for a mess-free version. Don't skip the ginger juice; it is the most effective traditional Korean method for balancing the oily richness of the fish. For an extra smoky flavor, you can use a stovetop grill pan with ridges, but a flat skillet provides the most consistent crispy skin. If the fish is very large, cover the pan with a lid for 2 minutes during the second half of cooking to ensure the center is cooked through.
🍽️ Serving Suggestions
Serve as part of a traditional 'Bansang' with a bowl of warm, fluffy short-grain white rice. Pair with a spicy Doenjang-jjigae (Soybean Paste Stew) to cut through the richness of the fish. Include a side of fresh perilla leaves or lettuce to wrap pieces of the fish with a dab of Ssamjang. Serve with a chilled glass of Korean barley tea (Boricha) or a crisp, light lager. Add a side of refreshing Baechu-kimchi (Napa Cabbage Kimchi) to provide a spicy, acidic contrast.