Korean Grilled Mackerel

From EatingWell: July/August 2010

Oily fish, such as mackerel, are strong-flavored and pair well with boldly seasoned glazes made from gochujang chile paste. The red, rich paste is so common in Korea that it is sold in virtually every supermarket in plastic containers ranging in size from about 2 cups to about 2 quarts. Normally the main ingredients are fermented soybeans ground with red chiles and powdered rice, plus a little salt and sweetener.

READER'S COMMENT:

"This dish was simple to make and delicious. I had a REALLY tough time finding the gochujang paste, even at an Asian supermarket (FYI - try looking for it in a tube if you don't see a tub). I'm glad I made the effort, though, because it...

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1 Review for Korean Grilled Mackerel

09/05/2010

m.carlson-smith

This dish was simple to make and delicious. I had a REALLY tough time finding the gochujang paste, even at an Asian supermarket (FYI - try looking for it in a tube if you don't see a tub). I'm glad I made the effort, though, because it has a great taste - pleasantly spicy but not so hot that you can't enjoy the flavor. I used trout, and it was great on the grill. Be sure to really oil the grill, though - I oiled mine fairly well and the fish still stuck a little bit and I had to loosen it up with a spatula. If you haven't eaten much trout before, trying to avoid the tiny bones is a bit annoying, but the finished product was so tasty that it made up for the extra work.

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