Sweet-and-Spicy Broiled Mackerel or Other Fillets

Like Japan, Korea makes good use of fermented beans, in the form of soy sauce and the terrific chili-bean paste known as go chu jang. If you cannot find that, use the Sesame-Chile Paste or hoisin, spiked with a couple of pinches of cayenne or dried red chile flakes, but don’t make the dish too hot—it should be predominantly sweet, sticky, and spicy. Serve with white rice, preferably sho