This folk dish is made by deep-frying battered whole sweetfish in oil. Sweetfish is a freshwater fish that only lives in clean rivers. It is a summertime delicacy only found in areas like Gangneung, Gangwon-do, and Hadong, Jeollanam-do. These diminutive fish, once a part of the king’s royal table, have almost no fishy odor and are said to have a fragrance akin to watermelons. The best way to enjoy this span-long fish is to deep-fry and eat the whole fresh fish. The flavor is quite clean and rich, demonstrating why they are so valued. Piping-hot Deep-fried Sweetfish is dipped into soy sauce with vinegar or red chili paste with vinegar.

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