Introduction

Godeungeo (고등어) is mackerel, one of the most loved everyday fish in Korea, and gan-godeungeo (간고등어) is mackerel that has been lightly salted. The most famous style comes from Andong, an inland city where fish carried from the coast was salted so it would keep on the journey. Today you can buy salted mackerel fillets in the frozen section of Korean markets, ready to pan-fry into godeungeo-gui, a crispy, savory fish that is a classic partner for rice and kimchi.

Gan-godeungeo at a Glance

What it is

• Lightly salted mackerel, usually sold as butterflied halves or fillets

Main ingredients

• Mackerel and salt

Taste

• Rich, oily and savory, pleasantly salty, with crispy skin when pan-fried

Main uses

• Godeungeo-gui (pan-fried or grilled), godeungeo jorim (braised), lunchboxes, side dish with rice

What is Gan-godeungeo Made Of?

Fresh mackerel is cleaned, split open and salted, then packed and usually frozen. The salt seasons the fish, firms the flesh and helps it keep longer. You will commonly find:

• Andong-style gan-godeungeo: butterflied whole mackerel, salted and sold in pairs.
• Boneless salted fillets: pin bones removed, convenient for kids and lunchboxes.
• Norwegian mackerel fillets: many Korean markets sell salted fillets made from North Atlantic mackerel.
• Pre-cooked grilled mackerel: vacuum-packed fish you only need to warm up.

What Does Gan-godeungeo Taste Like?

Mackerel is an oily fish with a rich, full flavor. Salting tones down the fishiness, seasons the flesh evenly and lets the skin crisp up beautifully in the pan. The result is savory and quite salty, which is why it is eaten in small bites with plenty of plain rice, often with a squeeze of lemon or a dab of soy-based sauce.

Popular Korean Dishes That Use Gan-godeungeo

Godeungeo-gui

Pan-fried or grilled salted mackerel, a staple of Korean home cooking and set-menu restaurants.

Godeungeo Jorim

Mackerel braised with radish in a spicy soy-gochugaru sauce – see our saengseon jorim sauce guide (rinse or soak salted fish first so the dish is not too salty).

Godeungeo Kimchi-jjim

Mackerel slowly braised with aged kimchi until the kimchi is soft and rich.

Saengseon Jeongsik

A grilled fish set meal with rice, soup and banchan.

Easy Godeungeo-gui Recipe (Serves 2)

Ingredients

• 2 salted mackerel fillets (gan-godeungeo), thawed
• 1–2 tbsp potato starch or flour (optional, for extra crispness)
• 2 tbsp neutral cooking oil
• Lemon wedges, to serve
• Steamed rice and kimchi, to serve

Instructions

1. Thaw the fish in the refrigerator overnight, or in its sealed package in cold water. Pat it very dry with paper towels.
2. If it tastes very salty to you, rinse it briefly in cold water, then pat dry again. Dust lightly with starch or flour if using.
3. Heat the oil in a nonstick or cast-iron pan over medium heat. Place the fillets skin-side down.
4. Cook for 4–5 minutes without moving them until the skin is golden and crisp. Use a splatter screen, as mackerel spits.
5. Flip and cook another 3–4 minutes until the flesh is opaque and flakes easily (145°F / 63°C in the thickest part).
6. Drain on paper towels and serve hot with lemon, rice and kimchi.

Tip: To reduce smoke and smell, cook it in an air fryer at 400°F (200°C) for 12–15 minutes, skin-side up, on parchment.

Where to Buy Gan-godeungeo

United States

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Amazon
Search salted mackerel on Amazon
Search Korean grilled mackerel on Amazon

H-Mart
Search mackerel on H-Mart

Canada

Search salted mackerel on Amazon.ca

Europe

Search salted mackerel on Amazon.co.uk

How to Store Gan-godeungeo

Keep frozen salted mackerel in the freezer and use it within about 3 months for best quality. Thaw only what you need in the refrigerator and cook it within 1–2 days; do not refreeze thawed fish. Cooked mackerel keeps 1–2 days in the fridge in a sealed container.

Gan-godeungeo FAQ

Do I need to add salt to gan-godeungeo?

No. It is already salted. Taste a small piece first; if anything, rinse it to reduce salt.

How do I reduce the fishy smell?

Pat the fish dry, cook it skin-side down in hot oil, ventilate well, and serve with lemon. Some cooks rub it with a little rice wine before cooking.

What is Andong gan-godeungeo?

It is the well-known salted mackerel style from Andong in North Gyeongsang Province, where salting fish became a local tradition.

Can I cook it from frozen?

Thin fillets can go straight into an air fryer or oven with a few extra minutes, but thawing first gives crispier skin and more even cooking.

Conclusion

Gan-godeungeo is one of the easiest ways to put a real Korean home meal on the table: thaw, pan-fry and serve with rice. Keep a pack in the freezer for busy nights. Pair it with a bowl of gyeran-guk egg soup and some kimchi for a complete set.