12.246 Godeungeo Jaban

Cycle 12 – Cycle 246

8 (Wed) September 2021

Godeungeo Jaban


by me

at home

-Changgok, Sujeong, Seongnam, Gyeonggi, Republic of Korea-

with the Family

Les Crâniés Aquatique Culinaire à la Corée (see also FISH IN KOREA)

Inspired by the fish counter at our local supermarket (see 11.229 Gwangeo Hoe), this is part of an on-going series to explore varieties of fish available in Korea and methods of preparation.

Most Korean homes don’t have large ovens; these days, this kind of all-in-one microwave/electric/convection oven is standard, which is small but works okay.

Whereas godeungeo in general is one of the most, if not the most most, common/popular fish in Korea, the jaban (salted) type is the most common/popular subset.  The salting is very light, so it doesn’t alter the fundamental flavor or texture of the fish, just provides built-in seasoning.  Even if light, the salt preserves the fish to let it keep longer in the fridge.  Typically broiled (as here), or pan-fried.  Served as a centerpiece protein with steamed rice and soup, plus kimchi and other banchan.  Also works as anju for soju.

(See also BOOZE)



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