Bangeo Hoe

About the dish

The prime delicacy of the fatty winter sea. In winter yellowtail grow fatty, their flesh firm and nutty. Large bangeo caught in the southern seas off Jeju and Geoje, with each cut offering a different flavor, are counted among the finest winter sashimi.

Key ingredient

Yellowtail (bangeo) — a winter oily fish rich in EPA and DHA for vascular and brain health; supplies quality protein and vitamin D; its rich fat helps restore vigor. In season winter; mainly from Jeju and Geoje.

Ingredients

Main: yellowtail, radish strips, perilla leaves, gim, aged kimchi · Seasoning: cho-gochujang, soy sauce, wasabi

Simple recipe

1. Clean and break down the yellowtail by cut.
2. Slice thick along the grain.
3. Lay down radish strips and arrange the slices.
4. Serve with aged kimchi and garlic.
5. Offer soy sauce and wasabi as a winter delicacy.

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