Saengseon gui

Method

1. 1 Slice the mackerel lengthwise into two pieces with the skin still attached, then marinate with soju and crushed ginger for 30 minutes.
2. 2 Rub coarse salt on both sides, let it sit for 20 minutes, and then wipe off the excess salt with paper towels.
3. 3 Rubbing salt on the fish and then wiping off the excess is a way to remove surface moisture, resulting in a crispy, dry fish surface, unlike steaming it in water.
4. 4 Brush sesame oil onto the skin and grill for 8 minutes, skin side down.
5. 5 Flip the fish only once and cook for another 5 minutes; flipping it too often will cause the fish to fall apart.
6. 6 Squeeze in some lime juice and dip in a sauce made with soy sauce, gochugaru (a type of vegetable oil), and green onions.

With an appliance

• Air fryer 30 min

  Replace steps 4-5: heat in a 200-degree hot air oven for 12 minutes skin-side up, without flipping; this will make the skin crispier than grilling.

• Charcoal grill 30 min

  Keep the charcoal 12 cm apart for 12 minutes, flipping it once; the smell of charcoal is the strongest point of this method.