English
Miso-Grilled Mackerel (Godeungeo Doenjang-gui)

Photo: Korea Ministry of Food and Drug Safety

South Korea

Miso-Grilled Mackerel (Godeungeo Doenjang-gui)

고등어된장구이

Side dish · Grilled

Side dishesCourse
194kcal · per serving
Not spicySpice
No porkGluten-free
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Recipe

Miso-Grilled Mackerel (Godeungeo Doenjang-gui)

Not spicyNo porkGluten-freeContains: egg, soy, fish

Ingredients Tap an ingredient to check it off

Servings1
Shopping in
  • mackerel고등어
    50 g
  • soybean oil콩기름
    2 g
  • onion skins양파 껍질
    2 g
  • onion양파
    5 g
  • Japanese miso일식된장 미소
    ↔ No Japanese miso? Use red or brown miso. Miso is sweeter and milder, so add a little more and a pinch of salt.
    🛒 Where to buy: Korean grocery stores; miso is in most supermarkets
    3 g
  • mayonnaise마요네즈
    2 g
  • vinegar식초
    0.3 g
  • mirin (matsul)맛술
    3.75 g
  • ginger juice생강즙
    1.25 g
  • kelp broth다시마 국물
    3.75 g

Nutrition per serving

194kcal
3.1gCarbs
11.4gProtein
14.8gFat
613.6mgSodium

Steps

Translated from the Korean original. Amounts are as in the original recipe.

  1. Remove the innards from the mackerel.
  2. Cut the gutted mackerel in half lengthwise, then cut each piece in half.
  3. Mix all the seasoning sauce ingredients to make a seasoning sauce.
  4. Brush the seasoning sauce on the mackerel and marinate for at least 30 minutes.
  5. Lightly scrape the seasoning sauce off the mackerel.
  6. Heat oil in a pan, lay the inner onion skins and thinly sliced onion down, and grill the mackerel on top.
💡 TipGrilling on a bed of inner onion skins and onion keeps the mackerel from burning and the onion absorbs the fishy smell. - Marinating the mackerel in the seasoning sauce and scraping it off before grilling lowers salt intake.

Diet and allergy labels are estimated from the ingredient list. Check labels if you have an allergy.
Recipe source: Korea Ministry of Food and Drug Safety (MFDS) recipe database. English translation by WorldFoodPedia, not by MFDS.

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