New Pacific saury delicacies emerge in Guryongpo, Pohang

Local restaurants in Guryongpo, Pohang, are transforming Pacific saury into unique delicacies like sashimi rice and 'Danggu-guk' soup, moving beyond traditional canned or grilled preparations. These dishes utilize meticulous techniques, such as mincing bones and skin into meatballs, to preserve savory flavors and create textures reminiscent of handmade fish cakes.

Against the backdrop of the sea in Guryongpo, Pohang, Pacific saury has emerged as the protagonist of unique local cuisine, moving beyond its status as a simple ingredient. Pacific saury dishes, which carry memories of a time when the abundance of the fish was so great that scales would reach one's ankles, are establishing themselves as new delicacies through recipes that eliminate fishy odors and enhance texture.

The unexpected savory twist of Pacific saury sashimi rice

Among the Pacific saury dishes in Pohang, the most eye-catching is the Pacific saury sashimi rice. Unlike the common way of consuming Pacific saury through cans or grilling, the sashimi available only near its source on the East Coast of Korea reveals an unexpected texture and flavor. Served with various vegetables such as seaweed, red cabbage, and water parsley, the Pacific saury sashimi rice contains both the characteristic savory richness and sweetness of oily blue-backed fish.

To eliminate fishy smells, the proprietor undergoes a meticulous preparation process, including peeling the skin and removing the bones. The thinly sliced Pacific saury achieves a texture that melts softly in the mouth, while the umami is maximized by combining yeotchilgeum for sweetness with a red chili paste (chojang) infused with makgeolli vinegar. This flavor is interpreted as a taste that evokes the simple daily lives of sailors who once dreamed of full catches.

The deep flavor of 'Pacific saury Danggu-guk' made with bones and skin

Another delicacy utilizing Pacific saury is Pacific saury chueo-tang. This dish, which uses Pacific saury instead of loach, is called 'Pacific saury Danggu-guk' among Pohang locals. Here, the expression 'danggu-chinda' refers to the process of finely mincing the fish. Unlike typical fish soups, it is characterized by mincing the bones and skin whole to make meatballs, after only removing the head and entrails.

There is a technical reason for making meatballs rather than grinding the Pacific saury completely. If the fish is ground entirely, the broth can become cloudy and fishy odors may rise. Instead, by shaping large meatballs with flour and salt, the savory and fresh taste of the broth is preserved while maintaining a chewable texture. The texture of the finely chewed bones provides a unique enjoyment similar to handmade fish cakes.

Sanjepi powder completes the flavor of this dish. Adding the uniquely fragrant and intense sanjepi powder brings out the deep flavor characteristic of chueo-tang. This is a trace of wise food born from an environment where food was scarce and Pacific saury had to be cooked immediately during times when freezing facilities were insufficient.

Actor Jang Dong-yoon's dream of being a 'Sikgaek' and the taste of Pohang

Actor Jang Dong-yoon, who has taken on various roles, was present at the scene to enjoy the meal. He noted the savory taste of the Pacific saury sashimi rice and the refreshing aftertaste of the Pacific saury chueo-tang, directly experiencing the charm of local cuisine. In the process of mentioning his history of playing various roles, he expressed a desire to play the role of a 'Sikgaek' in the future.

The Pacific saury dishes of Guryongpo serve as a medium that connects the present to the prosperous past of Pohang, when Pacific saury was abundant 50 years ago, going beyond mere food to fill the stomach.

Source: TVCHOSUN JOY (YouTube)