Seong-geun Im's signature grilled mackerel dish.

Make a shallow slit along the mackerel from the tail towards the head, then carefully peel off the thin, translucent membrane on the skin.

Carefully cut away the black membrane in the abdominal area, which is a major cause of fishy odor, and remove any remaining traces of blood with a knife.

Mix 1 tablespoon of tuna extract with 1 tablespoon of water and evenly coat the mackerel fillets with the mixture to create a marinade and protective layer.

Lightly coat the surface of the mackerel with cornstarch (or flour).

Heat a generous amount of oil in a pan (using sesame oil would be even better), and cook both sides until golden brown.