Chef Jeong-sun
Gajami-jorim (Braised Flounder)
Small flounder braised over sweet radish in soy, gochugaru, garlic, and scallion, cooked gently so the thin flesh stays whole while the sauce reduces enough to cling.
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Chef Jeong-sun
Nakji-bokkeum (낙지볶음, Spicy Stir-Fried Octopus)
Small octopus cleaned with salt and flour, blanched for half a minute, then stir-fried hard in a red sauce that clings without hiding the spring of the seafood.
Chef Jeong-sun
Godeungeo-jorim (Braised Mackerel)
Oily mackerel braised over sweet Korean radish, or with sour aged kimchi beside it, until the red sauce reduces down and clings to every piece.
Chef Jeong-sun
Imyeonsu-gui (Grilled Atka Mackerel)
A weeknight grilled fish with crisp salted skin, moist white flesh, and enough savory oil to season a bowl of rice without needing a heavy sauce.
Chef Jeong-sun
Haemul-jjim (Braised Mixed Seafood)
A generous Korean seafood braise built on fresh crab, shrimp, squid, shellfish, and crisp soybean sprouts, tossed in a thick red sauce that clings without burying the sea.
Chef Jeong-sun
Godeungeo-gui (Korean Grilled Mackerel)
Fatty mackerel salted ahead, dried well, and grilled skin-side down until crisp at the edges; a plain Korean home-table fish that asks only for timing and restraint.
Chef Jeong-sun
Gul-gui (Grilled Oysters)
Whole winter oysters grilled in their shells until they open, briny and barely touched, served Jangheung-style with a sharp soy-vinegar dip and eaten straight from the fire.
Chef Jeong-sun
Galchi-gui (갈치구이, Grilled Hairtail)
Thick-cut Jeju hairtail, salted and pan-grilled without oil until its own fat crisps the silver skin, the weeknight fish that asks only for heat, patience, and rice.
Chef Jeong-sun
Daege-jjim (Steamed Snow Crab)
Whole snow crab steamed belly-up so the sweet juices stay inside, then finished the Korean way with warm rice stirred into the crab roe and green innards.
Chef Jeong-sun
Ojingeo-bokkeum (Spicy Stir-Fried Squid)
A weeknight squid stir-fry built on hot pan work, clean knife cuts, and a measured gochujang sauce that coats the squid without burying its sea-sweet taste.
Chef Jeong-sun
Daegu-jorim (Braised Cod)
A winter cod braise built on thick radish, clean fish, and a restrained soy-gochugaru sauce that reduces just enough to gloss the pieces without burying them.
Chef Jeong-sun
Jang-eo-gui (Grilled Eel)
Butterflied eel grilled over strong heat, flesh first and skin last, then brushed near the end with a soy and rice-malt glaze that shines without burying the fish.
Chef Jeong-sun
Galchi-jorim (Braised Hairtail)
Silver-skinned hairtail laid over thick radish rounds and simmered in a spicy soy braise, the weeknight Jeju pot where the radish becomes as prized as the fish.
Chef Jeong-sun
Jeoneo-gui (Grilled Gizzard Shad)
Whole autumn gizzard shad, salted simply and grilled until the skin blisters, the small bones crisp at the edges, and the rich fall fat tastes faintly of sesame.
Chef Jeong-sun
Kkomak-jjim (Seasoned Steamed Cockles)
Plump winter cockles from the southern mudflats, cooked only until they open, then served in their half shells with a restrained soy, scallion, garlic, and sesame dressing.
Chef Jeong-sun
Jjukkumi-bokkeum (Spicy Stir-Fried Baby Octopus)
Baby octopus at its spring best, cleaned with salt and flour, shocked briefly, then stir-fried hard in a red sauce that clings without burying the sea sweetness.
Chef Jeong-sun
Domi-jjim (Steamed Sea Bream)
A whole sea bream for the celebration table, scored and steamed under soy-seasoned beef, shiitake, jidan, and five-color garnish, with every cut made to keep the fish tasting like itself.
Chef Jeong-sun
Samchi-gui (Grilled Spanish Mackerel)
Soft-fleshed Spanish mackerel, salted just enough to firm it, grilled until the skin crisps and the flesh stays gentle; a weeknight fish that asks for rice, not fuss.
Chef Jeong-sun
Byeongeo-jorim (병어조림, Braised Silver Pomfret)
A summer fish braise from the Korean home table, whole silver pomfret simmered gently over potato until the spicy soy sauce clings and the soft flesh lifts clean from the bone.
Chef Jeong-sun
Gulbi-gui (Grilled Salted Dried Croaker)
Yeonggwang's salted dried yellow croaker, gently rinsed, dried again, and grilled with patience so the skin crisps while the firm, seasoned flesh stays moist beside hot rice.
Chef Jeong-sun
Jeonbok-jjim (Braised Abalone)
A celebration dish from the coastal table: scored abalone first softened with gentle heat, then glossed in soy, garlic, and jujube so the cuts drink the sauce without losing their clean shellfish taste.
Chef Jeong-sun
Kkongchi-gui (꽁치구이, Grilled Pacific Saury)
Cheap, oily Pacific saury grilled whole with salt until the skin blisters and chars, the weeknight fish that brings autumn to the Korean table without asking for much.
Chef Jeong-sun
Eundaegu-jorim (Braised Black Cod)
Buttery sablefish set over thick Korean radish and braised gently in a soy, gochugaru, garlic, and ginger sauce until the fish stays silky and the radish drinks deeply.
Chef Jeong-sun
Agwi-jjim (Braised Monkfish with Bean Sprouts)
Firm monkfish buried under crisp soybean sprouts, minari, and a red gochugaru sauce thickened at the end; Masan's market dish asks for heat, timing, and a steady hand.
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