Samchi Hoe

About the dish

Samchi flesh is so tender it all but melts in the mouth, making it a natural for eating raw. In winter, when the fish runs rich with oil, slices of samchi wrapped in gim are a signature south-coast delicacy.

Key ingredient

Spanish mackerel (samchi) — grows rich in unsaturated fats like EPA and DHA in winter, nourishing fetal brain development and growing children; also good for the eyes and for regenerating mucous membranes. In season in November, mainly from the South Sea.

Ingredients

Main: Spanish mackerel, gim, mugeunji (aged kimchi), julienned radish · Seasoning: seasoned soy sauce, wasabi, minced garlic

Simple recipe

1. Fillet a fresh Spanish mackerel.
2. Slice the flesh into thick pieces.
3. Set out gim and aged kimchi alongside.
4. Arrange the slices on a serving plate.
5. Serve with the seasoned soy sauce.

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A Glass · Traditional pairing