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Mackerel Bulgogi with Sesame Seeds and Onion

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Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Course Main Course
Cuisine Korean
Servings 4

Equipment

  • 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.

Ingredients
  

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

Instructions
 

Prepare the Marinade

  1. 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

  1. 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

  1. 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

  1. 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

  1. 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.
  2. Serve hot, with steamed white rice and your favorite banchan (Korean side dishes).