Craving more gochujang? Check out our top gochujang recipes as well as our guide for everything you need to know about gochujang.


  • 3 tsp sesame oil
  • 1 tsp gochujang
  • 1 tbsp doenjang or miso
  • 1/2 small clove garlic, crushed
  • 3 tsp white balsamic vinegar
  • 4 spring onions, finely sliced
  • a pinch chilli powder
  • 2 tsp sesame seeds, toasted
  • 2 mackerel, filleted and pin bones removed


  • STEP 1

    Heat the grill to high. Mix together 2 tsp of the sesame oil, the gochujang, doenjang, garlic, 1 tsp of the vinegar and 1 tbsp of water in a small bowl.

  • STEP 2

    Add the spring onions to a bowl with the chilli powder, sesame seeds, remaining sesame oil and vinegar, and season.

  • STEP 3

    Lie the mackerel fillets skin-side up on a lightly oiled tray. Brush with the chilli paste mix and grill for 2-3 minutes until the skin is bubbling and charred. Rest for 1 minute before serving with the spring onions.

Gochujang is a Korean hot pepper paste and doenjang is a fermented soybean paste – find both in tubs from and specialist stores. White balsamic vinegar is available in larger supermarkets.

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