Chef Jeong-sun
Ganjang-gejang (Soy-Marinated Raw Crab)
Raw flower crab cured in a clean soy brine, boiled and cooled before it ever touches the shell, then poured over twice until the sweet flesh and orange roe steal the rice bowl.
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Chef Jeong-sun
Gwangeo-hoe (Sliced Raw Flatfish)
Firm white flatfish sliced thin across the grain, kept cold from market to table, then eaten Korean-style with chojang, perilla leaves, garlic, chili, and lettuce wraps.
Chef Jeong-sun
Sannakji (Live Octopus)
Fresh octopus cut into small moving pieces, dressed with sesame oil and salt, a West-coast seafood dish where freshness, knife work, and careful eating are the whole recipe.
Chef Jeong-sun
Nakji-tangtangi (Chopped Raw Octopus)
Jeonnam's lively raw octopus dish, chopped to the rhythm of the knife, seasoned with sesame oil and salt, and served at once while the sea still reads clearly.
Chef Jeong-sun
Yuk-sasimi (Plain Sliced Raw Beef)
Fresh lean beef sliced thick and served without marinade, the Jeolla butcher's-cut way: cold, clean, and eaten with sesame-salt oil or ssamjang so the meat still tastes like itself.
Chef Jeong-sun
Hoe-muchim (Spicy Tossed Raw Fish)
Firm raw fish, cucumber, pear, minari, and perilla tossed in a sharp red chojang dressing, mixed only at the last minute so the fish stays cold and clean.
Chef Jeong-sun
Hoedeopbap (Raw Fish Rice Bowl)
A coastal Korean lunch bowl of cold sliced hoe, warm rice, crisp vegetables, and chojang measured so the sauce brightens the catch instead of burying it.
Chef Jeong-sun
Yangnyeom-gejang (Spicy Marinated Raw Crab)
The spicy sibling of soy crab: fresh raw blue crab cut through the shell, coated in a red yangnyeom that clings, and eaten with rice before the crab loses its sweetness.
Chef Jeong-sun
Jeoneo-hoe (Sliced Raw Gizzard Shad)
The autumn coastal dish that asks for one thing before seasoning: gizzard shad so fresh and fatty that its fine bones can be sliced clean and eaten with the flesh.
Chef Jeong-sun
Mulhoe (Cold Raw Fish Soup)
Raw white fish, cucumber, pear, and perilla in an icy sweet-sour doenjang broth, Jeju's summer bowl that asks for clean fish, thin knife work, and restraint.
Chef Jeong-sun
Saengseon-hoe (생선회, Sliced Raw Fish)
Firm white fish sliced thick enough to chew, served cold with chojang, perilla, garlic, and chili, so the clean flavor stays clear and the table reaches in together.
Chef Jeong-sun
Yukhoe (Seasoned Raw Beef)
Cold, lean beef cut by hand into clean ribbons, seasoned lightly with sesame oil, garlic, soy, and sugar, then served with crisp Korean pear and a yolk at the center.
Chef Jeong-sun
Hongeo-hoe (Fermented Raw Skate)
Jeolla's sharp fermented skate, sliced cold and thin, served with tender boiled pork, aged kimchi, and vinegar gochujang so the ammonia bite becomes a full celebration table.
Chef Jeong-sun
Saeu-jang (Soy-Marinated Raw Shrimp)
The gejang idea in a smaller shell: raw shrimp peeled, deveined, and steeped in a cooled soy brine until sweet, briny, and ready for a bowl of hot rice.
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