Korean Pan-Fried Spicy Mackerel (Gogalbi)

Pan fried spicy mackerel (gogalbi) served on a platter.

Korean Pan-Fried Spicy Mackerel (Gogalbi)

Pan-fried spicy mackerel (Gogalbi, 고갈비) is a flavorful Korean dish from Busan. Made with crispy mackerel fillets and a sweet, tangy chili glaze, it’s quick, easy, and perfect served with rice!

Course Main Course

Cuisine Korean

Diet Low Lactose

Keyword gogalbi, Korean mackerel, mackerel, spicy fish, spicy mackerel

Prep Time 20

Cook Time 20

Total Time 40

Servings people

Calories 954

Author Hyegyoung K. Ford

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.

Video

Notes

To make rice water: Place the rice in a bowl and add 3 to 4 cups of water (or enough water to soak the fish). Swirl the rice briskly to release the starch, turning the water milky. Set aside the milky water for soaking the fish.

Nutrition