The mackerel bulgogi with sesame seeds and onion is a delightful twist on traditional Korean flavors, bringing the fresh, rich taste of mackerel together with a savory-sweet bulgogi marinade. This dish is both simple and satisfying, perfect for a family dinner that feels like a special occasion.
Sometimes, after bustling around Manhattan all week, I crave a meal that’s wholesome yet straightforward to prepare. This recipe quickly became a family favorite, much like our beloved sour cream and onion chicken .
Why you’ll love this recipe
- Quick Prep : Ready in under 40 minutes, with a mere 15 minutes of active preparation.
- Flavorful : Combines the rich, umami flavors of soy, garlic, and ginger.
- Nutrient-Rich : Mackerel is a fantastic source of Omega-3 fatty acids.
- Family-friendly : Mild enough for kids, yet full of flavor for adults.
- Customizable Heat : Add more chili for a spicy kick or keep it mild.
Ingredients
- 4 whole mackerel fillets, skin-on
- Salt and pepper to taste
- 1 tablespoon sesame oil
- 1/4 cup soy sauce
- 2 tablespoons brown sugar
- 1 tablespoon honey
- 1 tablespoon rice vinegar
- 2 tablespoons mirin
- 1 tablespoon gochujang
- 4 cloves garlic, minced
- 1 tablespoon grated ginger
- 2 tablespoons grated Asian pear or apple
- 1/2 teaspoon freshly ground black pepper
- 1 large onion, thinly sliced
- 2 teaspoons toasted sesame seeds
- 2 green onions, chopped
- Optional: 1 small Korean chili, thinly sliced
Step-by-step instructions
1. Make the marinade:
In a bowl, mix together soy sauce, brown sugar, honey, rice vinegar, mirin, gochujang, garlic, ginger, grated pear or apple, and black pepper until smooth.
2. Prepare the fish:
Pat the mackerel dry. Season lightly with salt and pepper. Put the fillets in a shallow dish or zip-top bag and pour the marinade over them. Make sure the fish is coated well. Marinate in the fridge for 30–60 minutes.
3. Cook the onions:
Heat a small skillet over medium heat with a little sesame oil. Add sliced onion and cook until soft and caramelized, about 8 minutes. Set aside.
4. Grill the fish:
Heat a grill pan to medium-high and brush it with sesame oil. Remove the mackerel from the marinade and let the extra drip off. Grill skin-side down for 3–4 minutes until crispy. Flip and grill the other side for 2–3 minutes.
5. Serve:
Place the grilled mackerel on a plate. Top with the cooked onions, sprinkle with sesame seeds, and add green onions or chili slices if you like.
Serve hot with steamed rice and your favorite side dishes.
Recipe tips & variations
- Adjust the heat : Include or exclude chili based on your preference.
- Make it a meal : Serve alongside kimchi and pickled radishes for a full Korean experience.
- Mackerel substitution : Try salmon fillets if mackerel is unavailable.
- Have you ever tried grilling on a cedar plank? It adds a smoky flavor that’s unforgettable!
Storage & reheating
- Store leftovers : Place in an airtight container in the refrigerator for up to 3 days.
- Reheating tips : Warm gently in a skillet over low heat to retain its texture and flavor. Avoid microwaving to prevent drying out.
- Developing flavors : The taste intensifies the next day, offering even richer flavors.
FAQs
How can I tell when mackerel is cooked?
The fish is done when it flakes easily with a fork and appears opaque.
Can I use a different type of fish?
Absolutely! Salmon or even firm white fish like cod work well with this marinade.
What can I use if I don’t have mirin?
A splash of white wine with a pinch of sugar can substitute mirin.
Which sides do you recommend serving with this dish?
Steamed rice, sautéed greens, and kimchi are excellent accompaniments.
Recipes you may like
- Chicken drumsticks with tomatoes and peppers : A hearty dish with a burst of flavors that pairs well with any meal.
- Lime chicken with corn and poblano salad : Refreshing and tangy, perfect for summer nights.
Cooking should feel as comforting and rewarding as the meal itself. Remember, it’s all about the journey from kitchen to table. Enjoy the process and savor every bite!
Mackerel Bulgogi with Sesame Seeds and Onion
- Total Time: 40 minutes
- Yield: 4 servings 1x
- Diet: Paleo
Description
A delightful twist on traditional Korean flavors, bringing the fresh, rich taste of mackerel together with a savory-sweet bulgogi marinade.
Ingredients
- 4 whole mackerel fillets, skin-on
- Salt and pepper to taste
- 1 tablespoon sesame oil
- 1/4 cup soy sauce
- 2 tablespoons brown sugar
- 1 tablespoon honey
- 1 tablespoon rice vinegar
- 2 tablespoons mirin
- 1 tablespoon gochujang
- 4 cloves garlic, minced
- 1 tablespoon grated ginger
- 2 tablespoons grated Asian pear or apple
- 1/2 teaspoon freshly ground black pepper
- 1 large onion, thinly sliced
- 2 teaspoons toasted sesame seeds
- 2 green onions, chopped
- Optional: 1 small Korean chili, thinly sliced
Instructions
- In a medium mixing bowl, whisk together the soy sauce, brown sugar, honey, rice vinegar, mirin, gochujang, garlic, ginger, grated pear or apple, and black pepper until smooth.
- Pat the mackerel fillets dry with a paper towel. Lightly season with salt and pepper. Place them in a shallow dish or zip-top bag and pour the marinade over the fish, ensuring each piece is well coated. Let it marinate in the fridge for at least 30 minutes or up to an hour for deeper flavor.
- While the fish is marinating, heat a small skillet over medium heat. Add a splash of sesame oil and the sliced onion. Cook until soft and caramelized, about 8 minutes. Remove from heat and set aside.
- Preheat your grill pan to medium-high heat and brush with sesame oil. Remove the mackerel from the marinade, letting excess drip off. Grill the fillets skin-side down for about 3-4 minutes until crispy, then flip and grill for another 2-3 minutes on the flesh side.
- Transfer the grilled mackerel to a platter. Top with the sautéed onions, sprinkle with toasted sesame seeds, and garnish with chopped green onions and optional Korean chili slices.
- Serve hot with steamed white rice and your favorite banchan.
Notes
- Adjust the heat: Include or exclude chili based on your preference.
- Make it a meal: Serve alongside kimchi and pickled radishes for a full Korean experience.
- Mackerel substitution: Try salmon fillets if mackerel is unavailable.
- Have you ever tried grilling on a cedar plank? It adds a smoky flavor that’s unforgettable!
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Dinner
- Method: Grilling
- Cuisine: Korean
Nutrition
- Serving Size: 1 fillet with sides
- Calories: 350
- Sugar: 8g
- Sodium: 760mg
- Fat: 20g
- Saturated Fat: 3g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 14g
- Fiber: 1g
- Protein: 30g
- Cholesterol: 80mg