12.246 Godeungeo Jaban

Cycle 12 – Cycle 246

8 (Wed) September 2021

Godeungeo Jaban

3.0

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)

(See also GLOBAL FOOD GLOSSARY)

(See also RESTAURANTS IN KOREA)

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