Kim Dae-seok's Grilled Atka Mackerel

• live Atka mackerel 2 fish
• sea salt 2~3 pinches
• flavor salt 1 pinch
• ginger wine 1 tablespoon
• vegetable oil generously
• scallion 4 stalks
• red pepper powder 1/2 tablespoon
• sugar 1/2 tablespoon
• minced garlic 1/2 tablespoon
• soy sauce 2 tablespoons
• fish sauce 1/2 tablespoon
• fresh water 1 tablespoon
• sesame oil 1 tablespoon
• toasted sesame seeds 1 tablespoon

Recipe 🍳

Cooking tips 💡

• Be sure to thoroughly wash away the black membrane at the internal cavity and blood around the bones to prevent fishy odor in the final dish.
• Avoid using vinegar as it can dull the rich, nutty flavor of Atka mackerel; always use ginger wine or fresh ginger juice for deodorizing.
• Instead of wrapping the fish completely in foil, place chopsticks across the pan and loosely cover with foil—this blocks oil splatter while allowing steam to escape, resulting in an even crispier exterior.
• After gently salting the fish, serve with the scallion soy sauce dressing alongside rice for a cleaner, more savory meal.

Recommended for 🙋

• ⭐Those who want to successfully make grilled fish without fishy odor, with a crispy crust and soft interior.
• ⭐Those who wish to enjoy the rich, nutty flavor of Atka mackerel skin paired with a fragrant soy-based sauce for a refined taste.
• ⭐Those who find traditional fish grilling too messy due to splattering oil or excessive smoke.