Best for: A simple, rich fish dinner the Korean way.
Godeungeo gui is everyday Korean home cooking: mackerel given a short salt cure, then grilled until the skin blisters and crisps over rich, oily flesh. Nothing else is needed beyond lemon, grated daikon, and a bowl of rice — the cure firms the fish and seasons it all the way through.
Grill: Direct medium-high heat; 425°F. Equipment: Grill, rimmed baking sheet, wide spatula, thermometer.
Ingredients
Cure: 20 minutes. Total: 42 minutes.
- 4 mackerel fillets, about 1 1/2 lb total (or 2 whole mackerel, butterflied)
- 1 teaspoon fine table salt
- 1 tablespoon neutral oil, for the grate
- 1 lemon, cut into wedges
- 1/2 cup finely grated daikon radish (optional)
- 2 tablespoons soy sauce, for serving
Directions
Sprinkle the salt evenly over both sides of the mackerel and set the fillets on a rack or plate in the refrigerator for 20 minutes. This short cure firms the flesh and seasons it.
Pat the fish completely dry with paper towels — dry skin is what crisps. Heat the grill to 425°F direct heat and oil the grate well.
Lay the fillets skin-side down and do not move them for 5–6 minutes, until the skin is crisp and releases easily and the flesh is mostly opaque.
Flip once and cook 1–2 minutes more, until the fish reaches 145°F and flakes with gentle pressure.
Transfer the fillets to a warm plate, skin-side up, so the skin stays crisp.
Serve with lemon wedges, a small mound of grated daikon, and soy sauce for dipping, with rice and kimchi alongside.
Grilling tip: Mackerel skin sticks if the grate is not hot and oiled — give the grill a full preheat and oil it twice.
