Cokarubi (Grilled mackerel with seasoning)

"Kokarubi (seasoned grilled mackerel)" is a dish where the fat of the mackerel absorbs the seasoning well during grilling, allowing the flavor of the seasoning to penetrate the fish and bring out a rich, unique taste. This dish is a representative Korean snack, and there are various seasoning recipes, allowing for a diverse range of flavors.

Since mackerel was cheap at the store, I bought one. Kokarubi is a dish made by grilling mackerel with gochujang sauce until fragrant. The "ko" in Kokarubi comes from godeungeo (mackerel). Enjoy it like kalbi.

1. Sprinkle coarse salt over half of the mackerel. This will season it and firm up the flesh.



2. Grill both sides.



3. Apply the sauce and grill until nicely browned. For the sauce: gochujang (0.5), chili powder (0.5), chopped green onions (0.5), spicy green chili (0.5), dark soy sauce (0.5), mirin (0.5), grated garlic (0.3), sugar (0.3), sesame oil (0.5), pepper, sesame seeds.



4. Kokarubi is complete.



5. I chopped garlic and placed it on top.



6. Let's try eating the mackerel and garlic together.