If you're looking to shake up your dinner routine with something bold, savory, and straight-up crave-worthy, mackerel bulgogi with sesame seeds and onion might just be your new favorite dish. It’s a delicious fusion of traditional bulgogi flavors—sweet, salty, garlicky, and spicy—layered over the rich, oily goodness of grilled mackerel. Instead of the usual beef or pork, this dish highlights the beauty of korean mackerel, giving it a smoky, charred edge that plays perfectly with caramelized onions and nutty sesame seeds. Inspired by korean grill techniques and bulgogi marinades, this is a full-flavored dish that’s perfect for weeknight dinners or special weekend meals alike.
Mackerel Bulgogi with Sesame Seeds and Onion
Prep Time 15 minutes mins
Cook Time 10 minutes mins
Total Time 25 minutes mins
Course Main Course
Cuisine Korean
Grill pan or stovetop grill Ideal for getting a smoky, slightly charred finish on your fish. If you don’t have one, a heavy cast-iron skillet or broiler will work just fine.
Mixing bowls One for the marinade and one for tossing the onions.
Tongs or spatula For flipping the fish without breaking it.
Brush To apply marinade (optional, but helpful).
Foil or parchment paper For easy cleanup if you’re grilling indoors.
For the Fish
- 4 whole mackerel fillets skin-on (you can also use spanish mackerel, smoked mackerel, or herb-seasoned mackerel)
- Salt and pepper to taste
- 1 tablespoon sesame oil
For the Bulgogi Marinade
- 1/4 cup soy sauce
- 2 tablespoons brown sugar
- 1 tablespoon honey
- 1 tablespoon rice vinegar
- 2 tablespoons mirin or use dry sherry
- 1 tablespoon gochujang Korean red chili paste
- 4 cloves garlic minced
- 1 tablespoon grated ginger
- 2 tablespoons grated Asian pear or apple adds sweetness and tenderizes the fish
- 1/2 teaspoon freshly ground black pepper
For the Topping
- 1 large onion thinly sliced
- 2 teaspoons toasted sesame seeds
- 2 green onions chopped
- Optional: 1 small Korean chili thinly sliced
Prepare the Marinade
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. Stir until the sugar dissolves and the mixture is smooth.
Marinate the Mackerel
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, making sure each piece is well coated. Let it marinate in the fridge for at least 30 minutes if you have the time, but even a quick 10-minute soak will boost the flavor.
Sauté the Onions
While the fish is marinating, heat a small skillet over medium heat. Add a splash of sesame oil and the sliced onion. Cook, stirring occasionally, until soft and caramelized—about 8 minutes. Remove from heat and set aside.
Grill the Fish
Preheat your grill pan (or outdoor grill) to medium-high heat. Brush with a bit of sesame oil to prevent sticking. Remove the mackerel from the marinade, letting the excess drip off. Grill the fillets skin-side down first for about 3–4 minutes until crispy, then flip and grill for another 2–3 minutes on the flesh side. Don’t move the fish too much—let it sear to develop that signature grilled bulgogi char.
Assemble and Serve
Transfer the grilled mackerel to a platter. Top with the sautéed onions, sprinkle generously with toasted sesame seeds, and garnish with chopped green onions and optional Korean chili slices for heat.
Serve hot, with steamed white rice and your favorite banchan (Korean side dishes).
Pairings
This korean mackerel recipe pairs beautifully with a mix of both traditional and regional flavors from around Asia. Here are some dishes and drinks to round out your table:
- Steamed White Rice or Sticky Rice: A must-have to balance the salty and sweet flavors of the bulgogi sauce.
- Korean Sides: Kimchi, pickled radish, cucumber salad, and spinach namul add freshness and contrast.
- Grilled Vegetables: Zucchini, mushrooms, and bell peppers drizzled in sesame oil and soy sauce mirror the flavors of the fish.
- Radish soup or daikon broth: A light, clean side that pairs well with rich mackerel. If you're into radish recipes, this is a no-brainer.
- Sake or Korean Soju: Dry sake or chilled soju make excellent drink companions.
- Asian slaw: A light, tangy slaw with rice vinegar and chili oil offers crunch and contrast.
If you're looking to lean into other asian fish recipes, consider pairing this with a side of japanese fish recipe staples like miso soup or rice balls, or even trying it alongside chinese fish recipes like steamed bok choy with soy garlic drizzle.
FAQs
1. Can I use a different type of mackerel?
Absolutely. This recipe works with various types of mackerel including spanish mackerel, smoked mackerel, and even canned fillets in a pinch. Just be sure to adjust the cooking time depending on thickness.
2. What part of the mackerel should I use?
Skin-on fillets work best. They hold up on the grill and crisp up nicely. If you’re using whole fish, make sure it's gutted and butterflied. You can also try this with mackerel japanese dish styles by broiling or pan-searing it.
3. Is this dish spicy?
The gochujang gives it a gentle heat, but it’s more flavorful than spicy. You can increase or decrease the amount depending on your preference.
4. Can I make this with shrimp or other fish?
Yes! This marinade is also amazing with shrimp (try it for a twist on a korean shrimp recipe) or even mild white fish like cod. It pairs especially well with fish used in asian cod recipes.
5. How do I make this more Filipino-style?
You can give it a nod to ulam pinoy filipino recipes by serving it with garlic fried rice, atchara (pickled papaya), and adding a squeeze of calamansi juice over the top.
