Gochujang-Glazed Grilled Spanish Mackerel Bento recipe - ingredients, nutrition and when to eat it
Moist grilled Spanish mackerel coated in a sweet and spicy gochujang sauce, served with crunchy radish salad and rice.
Moist grilled Spanish mackerel coated in a sweet and spicy gochujang sauce, served with crunchy radish salad and rice. It’s perfect for an autumn lunch or a hearty dinner, and the sauce stays flavorful even when cool.
Lunchbox & quick meals · 35 minutes to cook
Nutrition (per 517g serving): 675.9 kcal · protein 39.1g · carbohydrate 93.2g · fat 12.6g · sodium 918.2mg
Nutrition source: one serving calculated from an ingredient table verified against "National Integrated Food Nutrient Database (standard data)" (Korea MFDS, RDA and Ministry of Oceans and Fisheries via the Public Data Portal).
Tips: The sauce can burn easily if applied from the start, so cook the fish first and brush it with the sauce afterward.
Tips: When packing it for a bento, drain the radish salad lightly so the rice doesn’t become soggy.
Tips: If the bones are a concern, remove the larger ones with tweezers before grilling.
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Ingredients (1 serving)
- Spanish mackerel — 150 g
- Cooked rice — 210 g
- Gochujang — 1 Tbsp
- Soy sauce — 1 tsp
- Mirin — 2 tsp
- Garlic — 1 tsp
- Sugar — 1 tsp
- Korean radish — 80 g
- Vinegar — 2 tsp
- Korean red pepper flakes — 1 tsp
- Green onion — 0.3 pc
- Sesame oil — 0.5 tsp
- Toasted sesame seeds — 0.5 tsp
- Cooking oil — 1 tsp