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Raymon Kim's Yuzu Mackerel Steak | 모두의 레시피

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Raymon Kim
Raymon Kim's Yuzu Mackerel Steak

Raymon Kim's Yuzu Mackerel Steak

Name: Raymon Kim's Yuzu Mackerel Steak
Cook time: 35 min
Total time: 35 min
Yield: 2 servings
Cuisine: Korean
Ingredients: mackerel 1 fish; yuzu paste generously; soy sauce 2 tablespoons; soju 2 tablespoons; mirin 2 tablespoons; black pepper a pinch; butter 1 tablespoon; garlic 1 tablespoon; minced ginger a pinch; doenjang 1 tablespoon; vinegar 2.5 tablespoons; maple syrup 2.5 tablespoons

A premium fish steak dish featuring mackerel marinated in fragrant and sweet yuzu paste, grilled to perfection and served with a tangy-sweet homemade doenjang sauce.

🙋 Recommended for

⭐ Those who enjoy mackerel grilled in the same way every time and are looking for a new variation.
⭐ Those who want to serve guests a clean, refreshing fish dish without fishy odor.

35 min Difficulty Normal Meat & mains

Main ingredients 🥩

mackerelyuzu pastedoenjangbutter

Tags 🏷️

seasonal dish entertaining dish special occasion

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Source: YouTubeRaymon Kim's Life Meat

Detailed recipeQuick recipe

Ingredients needed 🛒2 servings

mackerel 1 fish
yuzu paste generously
soy sauce 2 tablespoons
soju 2 tablespoons
mirin 2 tablespoons
black pepper a pinch
butter 1 tablespoon

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garlic 1 tablespoon

minced ginger a pinch

doenjang 1 tablespoon

vinegar 2.5 tablespoons

maple syrup 2.5 tablespoons

Recipe 🍳

Generously coat the flesh side of the mackerel with yuzu paste, then sprinkle with 2 tablespoons soy sauce, 2 tablespoons soju, 2 tablespoons mirin, and a pinch of black pepper.
Let it marinate for 20 to 30 minutes at room temperature or in the refrigerator. For larger mackerel, allow up to 2 hours for deeper marination.
While the fish marinates, mix garlic, minced ginger, 1 tablespoon doenjang, 2.5 tablespoons vinegar, and 2.5 tablespoons maple syrup in a bowl until well combined to make the homemade doenjang sauce.
Preheat a frying pan and add oil. Place the mackerel on the pan with the skin side down.
Press down gently with a spatula or your hand to prevent shrinking or tearing as the fish cooks.
Cook undisturbed until the fish naturally releases from the pan, then flip and sear the flesh side until golden brown.
Add 1 tablespoon butter to the pan and let it melt. Continuously spoon the butter and yuzu paste mixture over the fish surface to ensure even cooking and tenderness throughout.
If using a torch, briefly char the outer surface over direct flame to enhance aroma and depth of flavor.
Spread the prepared doenjang sauce evenly on the serving plate, place the grilled mackerel steak on top, and drizzle a little of the remaining yuzu sauce from the pan over the top to finish.

Marinate the mackerel with yuzu paste, soy sauce, soju, mirin, and black pepper for at least 20 minutes.
Mix doenjang, vinegar, maple syrup, garlic, and ginger to create the homemade doenjang sauce.
Sear the mackerel skin-side down, pressing gently, then add butter and baste with sauce until cooked through. Serve on a plate with the doenjang sauce base.

Cooking tips 💡

When placing the fish on the pan for the first time, press down firmly on the skin side to prevent the flesh from shrinking or the skin from tearing.
Yuzu paste contains high sugar content, so it burns easily under high heat—cook over medium-low heat to achieve even doneness without burning.
The doenjang sauce has a bright, tangy flavor from vinegar and maple syrup; letting it rest for about a day enhances its depth. If maple syrup is unavailable, substitute with honey or corn syrup.

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