Discover the Regal Delight of a Centuries-Old Korean Fish Dish

This fish dish was often featured in royal banquets. It is a dish where white fish fillets like croaker, flatfish, and sea bream are coated with starch, then parboiled. Parboiled fillets are plated with other parboiled seafood such as hard clam, abalone, and conch. Another way to serve this dish featured long strips of boiled meat, egg garnish, and red chili pepper, wrapped in parboiled water parsley. Generally, fish was parboiled rather than served raw in the royal court: after all, ferrying seafood from afar limits its freshness, so it was not eaten raw outside winter. The dish is served with mustard sauce or red chili paste with vinegar, just like vegetables during the spring.

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