DISH RESEARCH · Main dish
Andong Salted Mackerel
Also known as: 안동 간고등어
Salted mackerel cooked on a wire grid over charcoal in the Andong tradition.
About Andong Salted Mackerel
Bae Young-dong’s account of Andong gan-godeungeo describes mackerel prepared with coarse salt and cooked in several traditional ways. Charcoal grilling is one of the methods he records for this regional salted fish.
The fish is opened, cleaned and washed before salt is applied inside. After maturation, it is placed on a wire grid over charcoal, retaining the simple character of the salted mackerel.
The preparation belongs to Andong’s established food culture. Its defining ingredients are mackerel and coarse salt; the charcoal grill gives this rendition its particular cooking style.
Allergens in this recipe
Contains: Fish.
Other allergen details are unconfirmed.
Ingredients vary by restaurant. Confirm your allergens with staff before ordering.
Ingredients in Andong Salted Mackerel
Traditional Andong charcoal-grilled salted mackerel documented by Bae Young-dong.
Ingredient details & uncertainties
Allergen information is incomplete. Unconfirmed details do not establish that an allergen is absent.
- Mackerel: Recipe-specific ingredient evidence; Fish source-confirmed. Actual60/88 explicit mackerel, exact species not supplied; Fish definite.
- Coarse salt: Recipe-specific ingredient evidence; Allergen details unconfirmed. Actual60/88 굵은 소금, broader exact salt mapping without forcing sea/rock origin.
- Water: Recipe-specific ingredient evidence; Allergen details unconfirmed. Actual88 explicitly water-wash after opening/gutting, retained food-contact medium; not invented marinade liquid.
Origins & food traditions
Countries
- South Korea
- South KoreaCatalogue link pending review
Cuisines & regions
- Gyeongsang Cuisine
- Gyeongsang CuisineCatalogue link pending review
AI-generated illustration of one possible presentation. Recipes and ingredients vary; the image does not establish allergen content.