This Gangwon-do folk dish is made by topping boiled thistle with Spanish mackerel and sauce. Thistle is a local specialty of Gangwon-do, as it can only be grown in the region’s highlands. As a result, it features heavily in the dishes in Gangwon-do, where it is served with steamed rice, in soups, as salads, or as pickled. Braising Spanish mackerel with thistle helps to eliminate its fishy odor. Tender Spanish mackerel, served with a gentle flavor of thistle in a spicy sauce, helps to whet one’s appetite. This dish can also feature radishes or potatoes.

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