Pan-fried spicy mackerel (Gogalbi) is a bold and flavorful Korean fish dish from Busan. Made with convenient frozen mackerel fillets and coated in a sweet, tangy chili glaze, it’s irresistibly crisp on the outside and tender on the inside. Serve with a bowl of rice!

Today, we're sharing a dish called Gogalbi (고갈비), a spicy Korean mackerel dish from Busan. The name might make you think of Korean BBQ takeout, but it’s not quite that—though it’s just as satisfying.

Growing up in the southern region of Korea, we developed a deep love for southern-style Korean food, and Gogalbi is one of our favorites.

A piece of spicy mackerel over a bow of rice.

If you ever visit Busan, make sure to explore Nampo-dong, a bustling area famous for its seafood vendors and street-side grills. The smoky aroma of grilled fish fills the alleys, creating the steady atmosphere to hang out with friends and enjoy fresh, flavorful food.

Gogalbi is made with mackerel (godeungeo, 고등어) pan-fried first, then smothered in a sweet, tangy, and spicy chili sauce made with gochujang and other Korean condiments. It’s called “galbi (which is similar to BBQ)” because it’s cooked and served like Korean galbi, with a meaty, satisfying bite.

While we don’t have a smoky BBQ pit in our kitchen, this recipe adapts evenly to an unfussy skillet on the stovetop. Trust us—it tastes just as standout as the ones served in Busan’s restaurants.

This dish is short and direct to cook, yet packed with bold flavors. You will love the crispy texture even with the sauce slobbered on top of fish. Don’t miss out on trying it—it might just become your favorite Korean fish recipe!

Using Frozen Mackerel

Frozen mackerel fillets are a game changer for this recipe. They come pre-cleaned and filleted, making them incredibly convenient and mess-free—steady for a short meal.

Mackerel is the star of this dish, but if it’s not available, you can substitute with another firm fish fillet. The versatile sauce works beautifully with a variety of fish, so feel free to get creative!

Expert Tips for the Best Gogalbi

Soak the mackerel in rice water: Use rice water to soak the frozen fillet. This not only helps thaw the fish but also minimizes its odor and reduces the sodium if your mackerel is pre-salted. Prepped this way, the fish will absorb the spicy chili sauce beautifully.
Coat with cornstarch for crispiness: While you can use flour, cornstarch creates a crispier texture that pairs evenly with the sauce. The crispy exterior enhances the overall dish.
Serve on a bed of onions: This step is optional, but we always plate our gogalbi on thinly sliced onions. For a keeper results, soak the onion slices in ice water for a few minutes to mellow their sharpness and add a crisp texture. The combination of spicy fish and fresh onions is truly savory—we hope you’ll give it a try!

How the dish comes together

1. Prepare the fish and sauce.
Soak the frozen mackerel fillets in cold rice water for 10 minutes until thawed. While the fish soaks, mix the spicy chili sauce in a bowl by combining all the sauce ingredients.

Here’s how you make rice water: Rinse the rice with 3 cups of water, swirling it quickly. This releases starch from the rice, making the water milky. Reserve the milky water for use.

2. Dry and fry the fish.
Remove the fillets from the rice water and pat them dry. Lightly coat each fillet with cornstarch. Heat oil in a skillet over medium heat and pan-fry the fillets, starting with the skin side up, until golden and crisp, about 3-4 minutes. Flip the fillets and fry the other side until cooked through.

3. Add the chili sauce.
Spread the prepared chili sauce evenly over the fish. Cover the skillet with a lid, reduce the heat to low, and let it cook for 4-5 minutes until the sauce sets into a glaze.

Pairing suggestions

If you like the optional bed of onions, soak the thinly sliced onion in cold ice water for a few minutes, drain and spread over a serving platter. Place pan fried spicy mackerel on top. Garnish with chopped green onion and toasted sesame seeds. Serve immediately with a bowl of rice.

If you like mackerel fish, try unfussy grilled mackerel in parchment or braised mackerel with radish (godeungeo jorim) for another great Korean recipes!

Yield: 3 people
Prep: 20 minutes
Cook: 20 minutes
Total: 40 minutes

Ingredients

3 frozen mackerel fillets, salted
2 cup rice water, see note below
1/2 cup cornstarch
2 tbsp cooking oil
1 cup sliced yellow and red onion, to garnish, optional

For spicy chili sauce (glaze):

2 tbsp Korean chili paste (gochujang)
2 tbsp Korean chili flakes (gochugaru)
1 tbsp soy sauce
1 tbsp sweet rice wine (mirim)
1 tbsp sugar
2 cloves garlic, finely minced
1 tsp ginger paste
1 tbsp Korean plum extract (maeshil cheong)
1 tsp sesame oil
2 tsp sesame seeds
dashes black pepper

Method

Take the frozen mackerel fillets out of package and soak in the rice water for 10 minutes to thaw. (See note below for making rice water)
Meanwhile make the sauce by mixing all the ingredients in a small bowl.
Take the fillets out of rice water and pat dry with paper towel. Coat with cornstarch lightly on both sides.
Heat oil in the nonstick surface skillet over medium heat. Pan-fry the fillet, the skin side up first, for 3-4 minutes. Flip and sear the other side for 3-4 minutes until golden and crispy on both sides.
Reduce the heat to low, spread the sauce over the top of fillets all around, about 1-1/2 tablespoons per fillet. Cover with lid and simmer for 4-5 minutes so the sauce can set on the fillets like a glaze. Place fillets over onions (see below) on the platter and serve warm with rice. Enjoy!
Soak onion slices in cold ice water for a few minutes to to mellow their sharpness and add a crisp texture. Drain and arrange on a serving platter.

Notes

To make rice water: Place the rice in a bowl and add 3 to 4 cups of water (or enough water to soak the fish). Swirl the rice briskly to release the starch, turning the water milky. Set aside the milky water for soaking the fish.