Return of the Salted Mackerel: A Comfort Food Revival
Creatrip Team
2 months ago
Chef Jeon Ho-je reminisces about the childhood memories of a fishmonger calling out fresh fish names and how mackerel (고등어) — especially salted, hung mackerel called jabangodeungeo (자반고등어) — was a beloved, affordable protein. He describes the simple pleasures of preparing and eating it at home with dongchimi (동치미, a cold radish-water kimchi) and hot pot-cooked rice (솥밥), and notes modern changes: people cook grilled fish less at home due to smoke concerns, supermarkets now offer grilled fish counters, and many restaurants serve odor-controlled grilled mackerel, often as a satisfying one-per-person course with side dishes like seokbakji (섞박지). The trend toward convenient, neatly served traditional dishes has boosted the popularity of mackerel — which topped a 2024 survey of favorite seafood in Korea — and supported a growing number of grilled-fish eateries despite potential market saturation. The essay closes with a nostalgic nod to the energetic fishmonger voices of the past.
