Entree: South Korea – Jeju – 고등어구이 ➤ Godeungeo-gui (Salt-seasoned grilled Pacific mackerel, typically served whole or split with radish and rice)

Serving Size: 2

Approximate Time

Prep 15 min

Cook 10 min

Additional 15 min

Total 30 min

Ingredients

- 2 whole Pacific mackerel, gutted and butterflied, approx. 10 oz (280 g) each
- 2 tsp (10 g) coarse sea salt
- 1 tbsp (15 ml) neutral oil such as vegetable or canola oil
- 1/2 cup (50 g) Korean daikon radish, grated (mu) for serving
- 1 tbsp (15 ml) rice vinegar or lemon juice (optional, for radish)
- 1 lemon, cut into wedges
- 2-4 oz (60-115 g) cooked short-grain rice per person for serving
- Kimchi for serving

Instructions

1. Pat the gutted, butterflied mackerel dry with paper towels. Score the skin lightly on both sides to prevent curling.
2. Sprinkle the coarse sea salt evenly over both sides of each fish, using about 1 tsp (5 g) per fish. Let sit 10–15 minutes at room temperature to draw out moisture and season.
3. Meanwhile, mix the grated daikon with rice vinegar or lemon juice if using; set aside for serving.
4. Heat a grill pan or cast-iron skillet over medium-high heat until very hot, then brush with the neutral oil to coat.
5. Shake off any excess salt and place the mackerel skin-side down on the hot pan. Cook 4–6 minutes without moving until the skin is deeply browned and crisp.
6. Flip carefully and cook the flesh side 2–4 minutes more, until the flesh flakes easily and is opaque throughout. Total cook time will depend on fish size; avoid overcooking.
7. Transfer to a platter, squeeze lemon wedges over the fish, and serve immediately with grated radish, rice, and kimchi.