Can I use another fish instead of mackerel?

Yes, salmon, snapper, or seabass can be used. However, mackerel offers the most authentic smoky Korean fish recipe experience.

Is this recipe spicy?

It can be mild or spicy depending on how much gochujang you use. Because you control the chili level, it’s easy to adjust.

Can I cook this without a grill?

Absolutely. You can broil or pan-sear the fish. Just keep the heat high to maintain that smoky effect.

What can I serve with this dish?

Try it with kimchi, steamed rice, or Potato Croquettes for a crispy dinner side that complements the flavor.

Smoky Mackerel Bulgogi | Korean Grilled Fish Recipe

Name: Smoky Mackerel Bulgogi
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Cuisine: Korean
Ingredients: 2 fresh mackerel fillets (skin on); 3 tablespoons soy sauce; 1 tablespoon gochujang (Korean chili paste); 1 tablespoon brown sugar; 1 tablespoon honey; 2 cloves garlic, finely minced; 1 teaspoon grated ginger; 1 tablespoon sesame oil; 1 teaspoon rice vinegar; 1 tablespoon chopped green onions; 1 teaspoon chili flakes (optional); 1 tablespoon neutral oil for brushing; Toasted sesame seeds for garnish; Lime wedges for serving

Description

Smoky Mackerel Bulgogi is a Korean-inspired grilled fish recipe that blends sweet, spicy, and smoky flavors into an unforgettable dinner. The natural richness of mackerel absorbs the bold marinade beautifully, creating a caramelized, smoky finish that makes every bite comforting and delicious.

Ingredients

Scale

2 fresh mackerel fillets (skin on)
3 tablespoons soy sauce
1 tablespoon gochujang (Korean chili paste)
1 tablespoon brown sugar
1 tablespoon honey
2 cloves garlic, finely minced
1 teaspoon grated ginger
1 tablespoon sesame oil
1 teaspoon rice vinegar
1 tablespoon chopped green onions
1 teaspoon chili flakes (optional)
1 tablespoon neutral oil for brushing
Toasted sesame seeds for garnish
Lime wedges for serving

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Instructions

In a bowl, whisk together soy sauce, gochujang, brown sugar, honey, garlic, ginger, sesame oil, and rice vinegar until smooth.
Taste the marinade and adjust sweetness or spice as desired. Add chili flakes for extra heat.
Place mackerel fillets in a shallow dish and coat evenly with the marinade. Cover and refrigerate for at least 30 minutes.
Preheat the grill to medium-high and lightly oil the grates.
Remove fish from the marinade, letting excess drip off. Reserve some marinade for basting.
Place mackerel skin-side down on the grill and cook 3–4 minutes per side, basting occasionally.
Brush once more in the final minute and allow the glaze to bubble and caramelize.
Transfer to a plate, garnish with sesame seeds, and serve with lime wedges.

Notes

Pat the mackerel dry before marinating for better flavor absorption. Use a grill basket if needed to keep the fillets intact. Let the fish rest for two minutes before serving to maintain tenderness.

Prep Time: 15 minutes
Cook Time: 10 minutes
Category: Dinner
Method: Grilled
Cuisine: Korean

Nutrition

Serving Size: 1 fillet
Calories: 320
Sugar: 8g
Sodium: 780mg
Fat: 20g
Saturated Fat: 4g
Unsaturated Fat: 14g
Trans Fat: 0g
Carbohydrates: 10g
Fiber: 1g
Protein: 26g
Cholesterol: 75mg