Korean Pan-Fried Spicy Mackerel (Gogalbi)
Pan-fried spicy mackerel (Gogalbi) is a bold and flavorful Korean fish dish from Busan. Made with convenient frozen mackerel fillets and coated in a sweet, tangy chili glaze, it’s irresistibly crisp on the outside and tender on the inside. Serve with a bowl of rice!
Today, I’m sharing a dish called Gogalbi (고갈비), a spicy Korean mackerel dish from Busan. The name might make you think of Korean BBQ takeout, but it’s not quite that—though it’s just as satisfying.
Growing up in the southern region of Korea, I developed a deep love for southern-style Korean food, and Gogalbi is one of my favorites.
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If you ever visit Busan, make sure to explore Nampo-dong, a bustling area famous for its seafood vendors and street-side grills. The smoky aroma of grilled fish fills the alleys, creating the perfect atmosphere to hang out with friends and enjoy fresh, flavorful food.
Gogalbi is made with mackerel (godeungeo, 고등어) pan-fried first, then smothered in a sweet, tangy, and spicy chili sauce made with gochujang and other Korean condiments. It’s called “galbi (which is similar to BBQ)” because it’s cooked and served like Korean galbi, with a meaty, satisfying bite.
While I don’t have a smoky BBQ pit in my kitchen, this recipe adapts perfectly to a simple skillet on the stovetop. Trust me—it tastes just as incredible as the ones served in Busan’s restaurants.
This dish is quick and easy to make, yet packed with bold flavors. You will love the crispy texture even with the sauce slobbered on top of fish. Don’t miss out on trying it—it might just become your favorite Korean fish recipe!
Using Frozen Mackerel
Frozen mackerel fillets are a game changer for this recipe. They come pre-cleaned and filleted, making them incredibly convenient and mess-free—perfect for a quick meal.
Mackerel is the star of this dish, but if it’s not available, you can substitute with another firm fish fillet. The versatile sauce works beautifully with a variety of fish, so feel free to get creative!
Expert Tips for the Best Gogalbi
- Soak the mackerel in rice water: Use rice water to soak the frozen fillet. This not only helps thaw the fish but also minimizes its odor and reduces the sodium if your mackerel is pre-salted. Prepped this way, the fish will absorb the spicy chili sauce beautifully.
- Coat with cornstarch for crispiness: While you can use flour, cornstarch creates a crispier texture that pairs perfectly with the sauce. The crispy exterior enhances the overall dish.
- Serve on a bed of onions: This step is optional, but I always plate my gogalbi on thinly sliced onions. For the best results, soak the onion slices in ice water for a few minutes to mellow their sharpness and add a crisp texture. The combination of spicy fish and fresh onions is truly delicious—I hope you’ll give it a try!
How to make pan-fried mackerel (gogalbi)
1. Prepare the fish and sauce.
Soak the frozen mackerel fillets in cold rice water for 10 minutes until thawed. While the fish soaks, mix the spicy chili sauce in a bowl by combining all the sauce ingredients.
Here’s how you make rice water: Rinse the rice with 3 cups of water, swirling it quickly. This releases starch from the rice, making the water milky. Reserve the milky water for use.
2. Dry and fry the fish.
Remove the fillets from the rice water and pat them dry. Lightly coat each fillet with cornstarch. Heat oil in a skillet over medium heat and pan-fry the fillets, starting with the skin side up, until golden and crisp, about 3-4 minutes. Flip the fillets and fry the other side until cooked through.
3. Add the chili sauce.
Spread the prepared chili sauce evenly over the fish. Cover the skillet with a lid, reduce the heat to low, and let it cook for 4-5 minutes until the sauce sets into a glaze.
Pairing suggestions
If you like the optional bed of onions, soak the thinly sliced onion in cold ice water for a few minutes, drain and spread over a serving platter. Place pan fried spicy mackerel on top. Garnish with chopped green onion and toasted sesame seeds. Serve immediately with a bowl of rice.
If you like mackerel fish, try simple grilled mackerel in parchment or braised mackerel with radish (godeungeo jorim) for another great Korean recipes!
Originally published on November 24, 2011, this recipe has been updated for clarity and accuracy. Rate it and share your thoughts in the comments! Don’t forget to subscribe to our newsletter! for more recipes!
Korean Pan-Fried Spicy Mackerel (Gogalbi)
Recipe Video
Ingredients
- 3 frozen mackerel fillets, salted
- 2 cup rice water, see note below
- 1/2 cup cornstarch
- 2 tbsp cooking oil
- 1 cup sliced yellow and red onion , to garnish, optional
For spicy chili sauce (glaze):
- 2 tbsp Korean chili paste (gochujang)
- 2 tbsp Korean chili flakes (gochugaru)
- 1 tbsp soy sauce
- 1 tbsp sweet rice wine (mirim)
- 1 tbsp sugar
- 2 cloves garlic, finely minced
- 1 tsp ginger paste
- 1 tbsp Korean plum extract (maeshil cheong)
- 1 tsp sesame oil
- 2 tsp sesame seeds
- dashes black pepper
Instructions
- Take the frozen mackerel fillets out of package and soak in the rice water for 10 minutes to thaw. (See note below for making rice water)
- Meanwhile make the sauce by mixing all the ingredients in a small bowl.
- Take the fillets out of rice water and pat dry with paper towel. Coat with cornstarch lightly on both sides.
- Heat oil in the nonstick surface skillet over medium heat. Pan-fry the fillet, the skin side up first, for 3-4 minutes. Flip and sear the other side for 3-4 minutes until golden and crispy on both sides.
- Reduce the heat to low, spread the sauce over the top of fillets all around, about 1-1/2 tablespoons per fillet. Cover with lid and simmer for 4-5 minutes so the sauce can set on the fillets like a glaze. Place fillets over onions (see below) on the platter and serve warm with rice. Enjoy!
Bed of onions (optional)
- Soak onion slices in cold ice water for a few minutes to to mellow their sharpness and add a crisp texture. Drain and arrange on a serving platter.
This is fantastic! I had to substitute coarsely crushed cayenne for the Korean chili, and a little more sugar, mirin, and lime juice for the plum juice, other wise followed the recipe exactly. I cooked it in a cast iron skillet, turning it off completely for the sauce setting phase. The skin was blackened and crisp as a potato chip. The fish was tender, not dried out in the least, and the sauce was beautiful. Spicy, sticky, savory. Thank you so much for this recipe, now we just need to go fishing again!
So happy to hear that! Did you use the fish you caught yourself?
This recipe definitely has a place in my future. I am going to give tamarind sauce a try as a replacement for the green plum syrup. There are a few Korean restaurants and large Asian supermarkets nearby, so I may even be able to track down the real deal.
I believe that plum extract is this one…which you can buy from Amazon and Hmart.
Thanks for the link. It is nice to know to have a resouce for an item that is hard to find in local markets.
I’ve been looking for this kind of recipe. I am always craving for the pan grilled mackerel that I have in Pohang like 2 years ago. Lol. It was kinda spicy and I loved it. I was having a hard time looking for that recipe but I guess your recipe will work. It was served in a sizzling plate garnished with choppes chilis. Thanks for sharing your recipe. I’ll make it soon 🙂
Had not have lol
By the way, anyone looking for Maeshil can find it in any Korean market in Los Angeles or at Gobugi market in Portland, OR. It’s usually 13 bucks a liter, but it lasts a long long time.
Just made this for dinner tonight. I had to cut back on the spice since my hubby can’t handle this heat, and my 2 year old is still building up a tolerance to heat. I only used 1 tablespoon each of gochugaru & gochujang. I prefer to sweat when I eat Korean … But have to hold back the heat for the men in my life! I loved this sauce. I will only fry my mackerel this way in the future. Can’t wait to try another of your recipes!!!!
Wow, if your 2 year old can tolerate even a little heat, that is impressive. My 9 year old is still having a hard time. I am glad that you liked this recipe. Thanks for the comment.
can I use other fish fillets for this, like Bangus(milkfish)?
I don’t think I have seen the Bangus(milk fish) but as long as the flesh is firm and hold its shape, it should work.
This is so good. I just finished a plate of this, some jasmine rice and some fried egg tofu. So delicious. I will definitely be making this again and frequently. Thank you.
This looks perfect with that bowl of rice! You wouldn't need anything else.
Trang
Hi Trang
I haven't seen the Korean cuisine show and I better check if my tv channel has this program. There is one channel in KL that shows Korean dramas & etc, but I hardly watch.
For the dishes for pregnant women? There are no particular dish that are common to them, but they tend to choose dishes more carefully avoiding highly processed food and consume more fresh products. Some takes herbal supplement that is prescribed by their doctor to help baby to gain more nutrition and ease the discomfort during their pregnancy.
If you are pregnant, don't eat the blue skinned fish such as this mackerel, or tuna too often since they contain high in mercury. Once a week is more than adequate.
Holly, this is another great recipe. I LOVE mackerel for its texture and taste. When I grew up in a coastal town in Vietnam, this kind of fish were abundant and we used to grill the fresh ones just came from the sea as snack. I always love the fragrance of its fresh meat.
I am a seafood person because of my childhood background, too. But living in America and not having easy access to fresh fish is very frustrating. I also have this inherent distrust for frozen seafood, particularly when they come in package made in China because you never know what kind of poison they put in there to keep the fish appear to be fresh.
On a slightly different note — I have KBS World channel at home (the only reason I subjected to pay $90/month for a satellite package is because of this channel!) and love watching this one show calls "Korean Cuisine". The host would travel to different parts of Korea to showcase local dishes or or culinary themes. I love it because I learn so much about Korean food, culture and its beautiful landscape. I record every single show and watch them religiously! I think next to Vietnamese cuisine, Korean is my favorite.
I am pregnant with my second child, and I want to have more korean dishes corporate into my daily healthy meals. Do you have any suggestion for dishes that are commonly known for pregnant women in Korea?
Hmm, talking about food, I need to make a trip to the Korean grocery store this coming weekend. I need red pepper paste and soybean paste, and some kelp!
@ff5a7342455262aefc19b0703b5a1649
Yes, it is somewhat spicy but so good.
@a84ecd12b3e6aabfbe710fe61f9b3f30
Hi Joyce
Yeo-su is beautiful place and quite close to my hometown. I have been there a few times as a young child. Hope you can give this a try at home. Thanks for the comment!
my family is from yeo-su, not far from busan, and i totally know this dish!! my mom used to make it, but hasn't in forever. now i'm craving some…thanks for the recipe! 🙂
So red and spicy – it's certainly got my appetite fired up!