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Grilled salted & dried yellow corvina (Gulbi-gui: 굴비구이)
Koreans have long salted and preserved yellow corvina (gulbi: 굴비), as a way to make them more delicious and keep them longer. Yeong-gwang, in South Jeolla province, is especially well-known for gulbi and you’ll see large racks of them there, drying in the sun and ocean breeze. They can be found sold frozen in the […]
Posted by Maangchi in Recipes on May 17th, 2016in the recipe categories: non spicy, seafood, side dish. Tagged: 굴비, 굴비구이, grilled fish, grilled yellow croaker, gulbi, gulbi-gui, how to debone fish, jogi-gui, Korean cooking, Korean cuisine, Korean fish dish, korean food, Korean kitchen, Maangchi, Maangchi's real Korean cooking, Maangchi's recipes, pan-fried fish, pan-fried yellow corvina, pan-fried yellow croaker, yellow corvina recipe, yellow croaker recipe
Dried and salted yellow corvina
Koreans preserve and season yellow corvina by salting them and then hanging to dry in the sun and wind. The preserved fish, called gulbi, have a snappy, firm texture and are delicious roasted, pan-fried, steamed, or stewed. The fish are not totally dried out: they retain a lot of moisture, and are very flaky inside. Yeonggwang […]
Posted by Maangchi in Korean cooking ingredients on May 17th, 2016. Tagged: dried fish, 굴비, gulbi, yellow corvina, yellow croaker

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