How to Enjoy Bori-gulbi at Its Best? Steaming Is the Answer

What Is Bori-gulbi?

Bori-gulbi refers to gulbi that is naturally dried in the sea breeze, then stored and aged in an earthenware jar. Its name comes from the practice of filling the jar with barley to prevent mold. When stored in a jar with whole barley, components in the barley bran help age the fish, improving its flavor and eliminating its fishy smell. Compared with ordinary gulbi, it has firmer, chewier flesh and less saltiness and oiliness. Gulbi must be made with large yellow croaker above a certain size, so production is limited. It is also considered a delicacy because the fish may spoil or release oil while drying, making it unfit for sale.

How to Enjoy Bori-gulbi

Bori-gulbi is best steamed rather than grilled to fully appreciate its taste and aroma. Here is a steamed bori-gulbi recipe introduced on MBN's “Cheon Gi Nu Seol” as a delicious way to enjoy the fish.

1. Remove the scales and innards from the gulbi.

2. Add lemon juice to rice-rinsing water and soak the gulbi in it for about 10 minutes.

3. Line a steamer with green onions, place the gulbi on top, and steam for 15 minutes.

4. Prepare carrots, green onions, and egg for the garnish.

5. Place the garnish on the cooked gulbi and let it rest for 1 minute.

For an even more delicious meal, remove the flesh from the well-steamed bori-gulbi and enjoy it with rice mixed into green tea.

[Fam Times=Reporter Heo Jun-ho]