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Korean Spicy Mackerel (Gogalbi)

Korean Pan-Fried Spicy Mackerel (Gogalbi)

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Gogalbi is a Korean mackerel dish grilled with spicy paste. Traditionally it is grilled, but you can pan-fry to get a similar taste.
Cuisine Korean
Diet Low Lactose
Keyword gogalbi, Korean mackerel, mackerel, spicy fish, spicy mackerel
Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
Servings 4 people
Author Holly Ford

Ingredients

  • 3 mackerel fillets salted and frozen
  • 2 cup rice starch water See note below
  • 1/2 cup cornstarch
  • 2 tbsp canola oil
  • 1 cup sliced red and green onion for garnish, optional

For spicy chili sauce:

Instructions

  • Take the frozen mackerel fillet out of package and soak in the rice starch water for 20 minutes to thaw.
  • Meanwhile make the sauce by mixing all the ingredients.
  • Take the fillets out of starch water and pat with paper towel to dry. Coat with corn starch lightly on both sides.
  • Heat oil in the nonstick surface skillet over medium heat. Sear the fillet, the skin side first, for 3-4 minutes. Flip and sear the other side for 3-4 minutes as well.
  • Reduce the heat to low, and turn the fillet again so the meaty side is facing you. Spread the sauce over the fillets all around, about 1 Tbsp per fillet. Cover with lid and simmer for 5 minutes so the sauce can set on the fillets.
  • Place fillets over onions on the platter and serve warm with rice. Enjoy!

Notes

To make rice starch water: Rinse the rice once and drain. Add 2-3 cups of water and rapidly swirl around the rice. The water will take some starch out of rice and becomes milky. Reserve the milky water.