Jeoneo Hoemuchim

About the dish

As the old saying goes, 'the smell of autumn jeoneo grilling brings back even the runaway daughter-in-law' — this fish peaks in fall. For hoemuchim, the jeoneo is sliced bones and all and tossed with vegetables in a tangy dressing, a quintessential autumn treat.

Key ingredient

Gizzard shad (jeoneo) — the famed 'autumn jeoneo,' rich in unsaturated fatty acids for healthy blood vessels; eaten bones and all for calcium, with DHA to support the brain. In season in autumn, from the west and south coasts.

Ingredients

Main: gizzard shad (jeoneo), julienned radish, minari, perilla leaves, onion, pear · Seasoning: gochujang, red-pepper powder, vinegar, sugar, minced garlic

Simple recipe

1. Clean the jeoneo and slice it bones and all.
2. Cut the vegetables (minari and onion).
3. Make a dressing of gochujang, vinegar and sugar.
4. Toss the fish and vegetables in the dressing.
5. Sprinkle with sesame seeds and serve as an autumn delicacy.

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