Cycle 13 – Item 247

9 (Fri) September 2022

Gulbi Gui

2.0

by me

at home

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

with the Family + In-Laws

Les Crâniés Aquatique Culinaire à la Corée

Inspired by the fish counter at our local supermarket (see 11.229 Gwangeo Hoe), this is part of a recurring series on Give Me This Day to explore food fishes that are available in Korea and how they are prepared.

Gulbi (굴비) is a dried and salted yellow corvina.  Yellow corvina aka jogi was covered in a prior post (see 11.334 Jogi Gui), which noted that the best, largest specimens of jogi are made into gulbi, arguably the most prized, certainly the most expensive, local fish in Korean cuisine.  Current prices on the internet range from 100,000 won to 1,000,000 won for a 10-fish gift set.  Such sets are commonly exchanged at Chuseok and Lunar New Year.

Compared to fresh jogi, the texture of gulbi is firmer, denser, drier, while the flavor is more intensified, saltier and fishier.  Whatever I don’t like about jogi, double it for gulbi.

(See also CULINARY AQUATIC CRANIATES IN KOREA)

(See also HANSIK)