‘www.youtube.com/embed/utuySKWqFvE’

A Winter Delicacy: Unforgettable Gadeok Codfish

As the festive season draws to a close and the new year begins, many seek unique culinary experiences. We recently embarked on a journey to savor a highly anticipated winter delicacy: fresh codfish, locally known as Dae-gu. While the official fishing season, or “gumok,” for Gadeok codfish typically commences on January 1st, this year saw a slight delay, pushing the start to around January 15th. We managed to catch what we thought might be the last day of this precious season, ensuring a taste of unparalleled freshness.

The sheer size and vitality of these fish are astounding. We observed magnificent, large codfish, some weighing an impressive 6 kilograms. The price difference between live and dead codfish is significant; a 6-7 kg live specimen fetches around 130,000 Korean Won, whereas a 7-8 kg dead one might only cost 45,000 Won – a testament to the premium placed on absolute freshness.

The Star Dish: Fresh Codfish Sashimi (Dae-gu Hoe)

Codfish is renowned for its delicate, soft flesh, but to truly enjoy it as sashimi, a special technique is employed to achieve a delightful chewy texture, or “jjondak-jjondak”. The process involves:

1. Carefully bleeding the live codfish immediately after catching.
2. Submerging the cod fillets in lukewarm water (a mix of hot and cold water to avoid cooking the delicate flesh).
3. Quickly transferring them to an ice bath, similar to how gizzard shad or striped mullet are prepared.

This method miraculously transforms the naturally soft texture into one that is firm and pleasantly chewy, making it perfect for sashimi. We were presented with two versions: one prepared using this ice-bath method and another without, for comparison. The difference was remarkable. The ice-chilled sashimi offered a delightful texture, reminiscent of premium flounder (Gwang-eo), but with its own unique, subtle flavor profile. It dispelled any preconceived notions that codfish sashimi might be too soft or bland; it was firm, fresh, and surprisingly delicious, especially when dipped lightly in soy sauce.

Beyond Sashimi: Codfish Jeon and Jiri

Our codfish feast didn’t stop at sashimi. We also indulged in other traditional preparations:

Delightful Codfish Jeon (Pan-fried Cod)

The pan-fried codfish, or Dae-gu Jeon, was an absolute revelation. Priced around 5,000 to 10,000 Won depending on the portion, this was our first time tasting fresh codfish jeon, typically accustomed to frozen versions. The fresh preparation resulted in incredibly tender, bouncy (“teng-geul-teng-geul”) pieces that simply melted in the mouth. There was no hint of fishiness, just pure, clean flavor.

Nourishing Codfish Jiri (Clear Soup)

To round off the meal, a steaming bowl of Dae-gu Jiri, a clear codfish soup, arrived. This hearty soup, usually priced between 10,000 and 15,000 Won, is considered a traditional restorative, its broth often described as “like a medicinal tonic.” The clear, deep broth, brimming with tender chunks of codfish and flavorful cod roe (goni), offered a profound umami taste. Initially, we wondered if MSG was involved due to its intense deliciousness, but were assured it was the pure, natural essence of the Gadeok codfish itself. The cod meat in the soup was so soft and succulent, it brought to mind the luxurious texture of king crab meat. Served with a bowl of steamed rice (1,000 Won), it was the perfect comforting end to a remarkable meal.

A Culinary Treasure: Gadeok Codfish

While the specific restaurant name was not mentioned, the experience highlighted the exceptional quality and traditional expertise of the establishment, referred to simply as “our place” by the host. The focus was clearly on the renowned “Gadeok Codfish,” a type of cod celebrated for its superior taste and texture, particularly when fresh. This local specialty, known for its long-standing fame and significant price tag (a full 6-7kg live cod, including packaging, can amount to around 200,000 Won, sufficient for 5-7 people), truly offers a luxurious and unforgettable dining experience.

From the firm and chewy sashimi to the delicate jeon and the deeply flavorful jiri, every dish showcased the versatility and exquisite taste of fresh codfish. It’s a culinary journey worth undertaking for any seafood enthusiast looking to explore the depths of Korean seasonal delicacies. We left with full hearts and satisfied palates, truly appreciating the skill and freshness that made this meal so special.