CreatripTeam

In Korea, samchi (삼치, a blue-backed fish similar to mackerel) is a beloved seasonal fish celebrated for its rich flavor and health benefits. Caught abundantly in coastal waters, samchi fattens in autumn and winter, offering oily, flavorful flesh used in grilling, sashimi, braises, and spicy stews. Traditional Korean medicine praises samchi for warming properties that boost energy, blood and kidney function, and ease fatigue; modern nutrition highlights DHA/EPA, vitamin D, potassium, iron and zinc for brain, bone, and cardiovascular health. Regional customs and proverbs mark its arrival as a sign of winter. Chefs recommend gentle cooking (braising or steaming) to preserve nutrients, and pairing with radish, scallion, ginger or garlic to balance taste. The column draws a cultural parallel with Sun Tzu’s strategies, likening samchi sashimi, grilled fish, braised dishes, and spicy stews to different tactical approaches—emphasizing seasonal wisdom, restraint and harmony in cooking and life.