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Korean Gochujang Saba Mackerel


  • 2 pc medium-sized mackerel Kanika Brand
  • 2 tbsp gochujang (Korean red pepper paste)
  • 1 tbsp soy sauce
  • 1 tbsp honey
  • 1 tbsp rice vinegar
  • 2 cloves garlic minced
  • 1 tbsp sesame oil
  • 1 tbsp toasted sesame seeds
  • 1 pc green onion thinly sliced
  • 1 tbsp salt/pepper for taste


  • Preheat your oven to 400°F (200°C).
  • Rinse the mackerel under cold water and pat them dry with paper towels. Cut three diagonal slashes on each side of the fish.
  • In a mixing bowl, combine gochujang, soy sauce, honey, rice vinegar, minced garlic, sesame oil, and toasted sesame seeds. Mix well.
  • Spread the mixture over both sides of the mackerel and place them on a baking sheet lined with parchment paper.
  • Bake the mackerel for 15-20 minutes until the flesh is cooked through and the skin is crispy.
  • Sprinkle sliced green onions over the top of the mackerel and serve immediately with rice and your favorite side dishes.