Korean > Grilled Seafood

Guk-ganjang Grilled Mackerel Recipe

Ingredients with Measurements:
- 2 whole mackerel, gutted and scaled
- 1/4 cup guk-ganjang (Korean soy sauce)
- 2 tablespoons honey
- 1 tablespoon sesame oil
- 2 cloves garlic, minced
- 1 teaspoon grated ginger
- 1/4 teaspoon black pepper
- 1 tablespoon vegetable oil
- 1 tablespoon chopped scallions (optional)

Special equipment needed:
- Grill or grill pan
- Basting brush

Step-by-step instructions:
1. In a small bowl, whisk together guk-ganjang, honey, sesame oil, garlic, ginger, and black pepper.
2. Score the mackerel on both sides with a sharp knife, making diagonal cuts about 1 inch apart.
3. Brush both sides of the mackerel with vegetable oil.
4. Preheat the grill or grill pan over medium-high heat.
5. Place the mackerel on the grill, skin side down, and cook for 3-4 minutes until the skin is crispy and golden brown.
6. Flip the mackerel over and brush the guk-ganjang mixture over the flesh side.
7. Grill for another 3-4 minutes until the flesh is cooked through and the sauce is caramelized.
8. Transfer the mackerel to a serving platter and sprinkle with chopped scallions, if desired.


Time:
Preparation time: 10 minutes
Cooking time: 8 minutes
5. Temperature:
Medium-high heat
Serving size:
2 servings

Nutritional information:
Calories per serving: 350
Fat: 20g
Protein: 35g
Carbohydrates: 8g
Fiber: 0g
Sugar: 7g
Sodium: 1200mg

Substitutions for ingredients:
- Guk-ganjang can be substituted with regular soy sauce or tamari.
- Honey can be substituted with maple syrup or agave nectar.
- Sesame oil can be substituted with vegetable oil or canola oil.
- Scallions can be substituted with chopped cilantro or parsley.

Variations:
- Use other types of fish such as salmon or trout.
- Add sliced chili peppers or gochujang (Korean chili paste) to the marinade for a spicy kick.
- Grill the mackerel on a bed of sliced onions or leeks for added flavor.

Tips and tricks:
- Make sure to score the mackerel before grilling to prevent it from curling up.
- Brush the guk-ganjang mixture on the flesh side of the mackerel to prevent it from sticking to the grill.
- Use a basting brush to apply the marinade evenly and prevent it from dripping onto the grill.

Storage instructions:
Leftovers can be stored in an airtight container in the refrigerator for up to 2 days.

Reheating instructions:
Reheat the mackerel in the oven at 350°F for 10-15 minutes or until heated through.

Presentation ideas:
Serve the grilled mackerel on a bed of steamed rice with a side of grilled vegetables.

Garnishes:
Sprinkle chopped scallions or cilantro over the top of the mackerel for added color and flavor.

Pairings:
Pair the grilled mackerel with a light and refreshing salad or a side of pickled vegetables.

Suggested side dishes:
- Grilled asparagus
- Roasted sweet potatoes
- Steamed broccoli

Troubleshooting advice:
If the mackerel is sticking to the grill, brush it with more vegetable oil before grilling. If the skin is not crispy enough, increase the heat and cook for a few more minutes.

Food safety advice:
Make sure to properly clean and prepare the mackerel before grilling. Use a food thermometer to ensure that the fish is cooked to an internal temperature of 145°F.

Food history:
Guk-ganjang is a type of Korean soy sauce that is made from fermented soybeans and salt. It has a rich umami flavor and is commonly used in Korean cuisine.

Flavor profiles:
The grilled mackerel has a crispy skin and tender flesh that is flavored with a sweet and savory marinade made with guk-ganjang, honey, garlic, and ginger.

Serving suggestions:
Serve the grilled mackerel with a side of steamed rice and a bowl of soup for a complete meal.

Related Categories

Cooking Method: N/A

Course Type: N/A

Dietary: N/A

Ingredient: N/A

Meal type: N/A

Occassion: N/A

Region: Korean

Taste: Savory, Tangy, Umami, Salty, Fishy