Kang Leo's Crispy Outside, Tender Inside Godeungeo Gui
Perfectly grilled mackerel with crispy skin and moist flesh, no smoke or oil splatter, served with a savory special doenjang sauce.
Ingredients needed 1 servings
Recipe
Cooking tips
- Thoroughly removing surface moisture prevents oil splatter and eliminates fishy smell during grilling.
- Cook mostly on the skin side and only flip for the last 10 seconds to keep the flesh moist and tender.
- Use finely ground salt for even adhesion to the fish surface, ensuring uniform seasoning.
Recommended for
- Those worried about the smell and oil splatter when grilling fish at home.
- Those who want a crispy skin and moist, juicy flesh.
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