Autumn 'Ibaegi' Yellowtail Offers Great Value at 10,000 Won per Person; Why Fresh Consumption is Better Than Aging

Among autumn sashimi, 'Ibaegi', which refers to yellowtail weighing around 2kg, is recently gaining attention as a cost-effective fish that allows one to enjoy rich flavors at a low price. According to a FOODBOX video, unlike summer yellowtail, Ibaegi is filled with fat and tastes good, resulting in very positive reviews from recent consumers. In particular, the great appeal lies in the fact that it can be enjoyed heartily for about 10,000 won per person.

Characteristics and Estimated Cost of 2kg 'Ibaegi' Yellowtail

The name Ibaegi is usually used to call yellowtail weighing about 2kg. In the video, the explanation was based on a 2.1kg Ibaegi, which costs about 13,000 won per 1kg. When considering the cost of professional cleaning, one can fully enjoy it for about 30,000 won per fish. Dividing this by the number of people, it is calculated that one can eat heartily for about 10,000 won per person. While it may be more expensive if visiting sashimi restaurants or local seafood markets, it is quite cheap compared to other fish.

Ibaegi eaten in autumn shows a distinct difference from summer yellowtail. The characteristic lack of fat and the astringent or sharp taste felt in summer yellowtail are not felt at all, and it is characterized by a strong sweetness that rises from the fat and flesh as you chew. The video mentioned that the quality is so excellent that there are reviews stating Korean Ibaegi is better than Japanese yellowtail.

Failure-Free Ibaegi Cleaning Method and Yield Check

There are a few things to be careful of when cleaning it yourself at home. Since the scales of yellowtail are small, they can be easily removed by rubbing them with a steel wool scrubber. Using cheap steel wool sold at places like DAISO is convenient. When removing the kidneys, perform a primary removal using the back of culinary tweezers, then use a brush to scrape out the remaining blood vessels and blood. This is necessary to cleanly remove the blood vessels and residual blood.

During the cleaning process, it is important to remove the 'bongmak' (membrane) to reduce a tough texture. Since the bongmak is quite tough, it should be removed all at once to make it convenient to eat later and to make the cleaning itself easier. Additionally, to enjoy clean sashimi, the bone running diagonally between the gammasal (collar meat) and belly meat must be removed. According to the case in the video, about 900g of pure meat was obtained from a 2.1kg fish, confirming a yield of approximately 42%. This amount is sufficient for 3 to 4 people to share.

When skinning (descaling), there may be cases where meat remains on the belly side; in this case, rather than using a knife forcefully, it is more effective to pull it off using tweezers or hands. Also, when making cuts on the back, you should press and spread the flesh with your left hand to check the inside to prevent the mistake of the knife going under the bone.

Texture and Consumption Methods to Maximize Ibaegi Flavor

The greatest charm of Ibaegi is its unique chewy yet crunchy texture. The video stated that 'aging' is not recommended when eating Ibaegi. While aging may increase the umami, it can ruin the chewy and crunchy texture which is the core of Ibaegi. Just as it is best to eat mullet without aging, Ibaegi must also be eaten on the same day to fully feel its charm.

Using chojang (vinegared red chili paste) is recommended as a way to enjoy the taste more. Even when eaten with chojang, it does not mask the flavor of the fish; rather, the chojang plays a role in amplifying the sweetness and texture of the fish. In particular, the belly part, unlike typical large yellowtail, does not have excessive oil flowing out, but has a deep, chewy, and savory taste that makes you want to keep eating. On the other hand, the gammasal part has a relatively ordinary taste.

Ibaegi also pairs well with alcohol. The video explained that it goes well with most types of alcohol, such as makgeolli, soju, wine, and whisky. Before the full-scale winter yellowtail season arrives, it is a good way to enjoy the taste of seasonal fish in advance through the cost-effective Ibaegi.