Cultural background
Grilled mackerel is a common fish dish in Korean home cooking, traditionally served as a side dish with rice. It is characterized by the savory and oily taste of blue-backed fish.
Origin & history
Mackerel is an oily, richly flavored fish, but it spoils easily. Before refrigerated distribution became common, salting the fish to draw out moisture and season it before grilling became a natural way to prepare it.
In inland regions, more heavily salted mackerel spread as a way to keep fish brought from the coast for longer. The fame of Andong gan godeungeo, or salted mackerel, is often explained in connection with these memories of preservation and transport.
Regional & modern variations
- Gan Godeungeo-gui — Mackerel seasoned more heavily with salt and then grilled. Saltier than regular Grilled Mackerel, it has a pronounced flavor that goes especially well with rice.
- Gogalbi — A dish made by butterflying mackerel like Galbi, grilling it, and brushing on or serving it with seasoning. Known in Busan and other areas as both a drinking snack and a rice accompaniment, its name includes Galbi, but it is not meat Galbi.
How Koreans eat it
Grilled Mackerel has a strong smell and produces a lot of smoke, so many travelers eat it at fish-grilling restaurants or baekban restaurants that serve set meals rather than at home. It usually comes as a half fish or a whole fish on a large plate, and at the table, diners use chopsticks to lift the flesh from the bones and place it on rice. Because the dish is salty, it is paired with soup or mild side dishes.
Taste & how to choose
Good Grilled Mackerel has crisp skin and moist flesh. As an oily blue-backed fish, it has a distinctive aroma, and first-timers may find the fishiness strong. The dark reddish flesh along the center has a deeper flavor and can be slightly bitter; when the fish is less fresh, that aroma becomes more pronounced.
Similar dishes
Grilled Yellow Croaker
조기구이 · jogi-gui
Grilled fish made by salting croaker and grilling it, characterized by its nutty and clean taste. It is usually enjoyed as a side dish with rice, and the light flavor distinctive of lean white-fleshed fish is exquisite.
Grilled Hairtail
갈치구이 · galchi-gui
Grilled fish seasoned with salt and cooked over direct heat or on a grill, characterized by a rich and mild flavor. It is usually enjoyed as a side dish with rice, allowing you to savor the rich flavor of the fish.
Grilled Gizzard Shad
전어구이 · jeon-eo-gui
This dish features gizzard shad seasoned with salt and grilled over an open flame, known for its rich and light flavor. It is especially enjoyed in the fall when it's in season and is often eaten wrapped with ssamjang.
Grilled Squid
오징어구이 · o-jing-eo-gui
A dish made by grilling squid over direct heat or on a griddle, characterized by its savory and chewy texture. It is usually grilled with seasoning like soy sauce or salt and can be wrapped in ssamjang or garlic for eating.
Beef Sirloin Grill
등심구이 · deung-sim-gui
This dish involves grilling the sirloin section of the cow seasoned with salt or soy sauce, characterized by its soft and mild flavor. It is typically grilled directly at the table and enjoyed at the moment it is perfectly cooked, often wrapped in lettuce or perilla leaves and served with ssamjang.
Bulgogi
불고기 · bulgogi
A traditional Korean dish made by seasoning thinly sliced beef with soy sauce, sugar, garlic, and more, then grilling it on a metal plate. It is characterized by a sweet and savory flavor and is usually eaten wrapped in leafy vegetables.
Grilled Crab
게구이 · ge-gui
This dish features crabs grilled over direct heat, characterized by a crispy shell and moist flesh. It is typically seasoned with soy sauce or salt to enhance the natural flavor of the crab.
Grilled Octopus
낙지구이 · nakji-gui
This dish features octopus marinated in sauce and grilled on a hot plate, characterized by its chewy texture and spicy seasoning. It is typically grilled directly at the dining table and enjoyed at the perfect moment of cooking, wrapped in lettuce and enjoyed with ssamjang.
Goes well with
Ingredients
How it's made
- 1Clean the mackerel thoroughly and remove excess water.
- 2Sprinkle salt evenly over the mackerel for seasoning.
- 3Place the mackerel in a heated pan and grill on medium heat.
- 4Grill both sides evenly until browned.
Nutrition
* Estimated values per serving.
Allergens
Made with only fish and salt, gluten-free.
How to order
고등어구이 주세요
Go-deung-eo-gui ju-se-yo
Please give me grilled mackerel
Customize your order
Traveler tips
How to eat it
Frequently asked questions
- What is the difference between gan godeungeo and Grilled Mackerel?
- Grilled Mackerel is a broad name for mackerel salted and grilled. Gan godeungeo often refers to mackerel salted more assertively for preservation, so it can taste saltier.
- Do you eat the skin too?
- Yes. In well-grilled mackerel, the skin side has plenty of oil and a rich, nutty flavor, so many people enjoy eating it.
- What should I be most careful about when eating Grilled Mackerel?
- Small bones may remain between the flakes of flesh. Especially when eating the belly side or the area near the backbone, it is safer to separate the meat little by little rather than taking a large bite at once.
Last reviewed: 2026-10-07