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Gulbi (Dried Croaker) With Gulbi on the Table, Two Dishes of Rice Are Not Enough! 
Gulbi is dried salted croaker, a fish belonging to the sciaenoid family, which when caught make a croaking sound, from whence they get their name. In Korea Gulbi is thought to be a tonic for the body and there are some 13 sub-species found off the Korean coast, the most famous of which is the Yeonggwang Gulbi, a yellow croaker. The Origin of Gulbi in Korean Cuisine During the years of King Yejong (the 16th king of the Goryeo Dynasty; 1105-1122), Lee Ja-gyeom made his daughter queen and his grandson King Injong. In his lust for power, Lee then made his other daughters marry Injong thus creating a complex inter-bred family relationship. He was later exiled to Yeonggwang Beopseongpo, Jeollanam-do Province where he first tasted Yeonggwang Gulbi. He found it so good that he sent some to the king as a present with the words gulbi written on the parcel, meaning that he will not yield. This name has been passed on until today. A Secret Recipe for Yeonggwang Gulbi 
The reason Yeonggwang Gulbi became famous is because it tastes much better than those hailing from other regions. This yellow croaker is found of the west coast, is quite oily and produces a profusion of roe. Fishermen have to be very careful when catching the fish, as just a scratch on the scale will diminish its freshness, and in addition the taste of the fish can vary in accordance with the weather.
The right amount of wind and sun over the Yeonggwang region gives this fish the best taste and texture. Only natural salt stored for over a year is used to season Yeonggwang Gulbi and only the right amount is used in accordance with a traditional recipe from Beopseong-po. All these elements are what make Yeonggwang Gulbi the most famous of dishes appreciated by all. Two servings of rice are normally needed to accompany one Gulbi, which is why one nickname for the dish is the ‘rice stealer.’ What is Special about Gulbi? The head of the yellow croaker is quite big when compared to its body; its scales are big and round, its eyes are massive and its tail is short. The fish is rich in oils, even when dried, which makes the taste quite remarkable. The Bamboo House Restaurant is the Best Place for an Outstanding Yeonggwang Gulbi The Bamboo House Restaurant gets its name from the tall bamboo trees planted around it. Every dish on the menu is served with yellow Meju beans, bean porridge and cabbage Kimchi soup (‘water kimchi’) and even a W5,000 won meal will entitle you to fresh watermelon or any other dessert. The place is always crowded and the service is very good, with only the best ingredients used in every dish. Price: Yeonggwang Gulbi courses from W30,000-W50,000 per person How to get there: Take subway line number two, get off at Yeoksam station and use the Dongho Bridge exit. At the Cha Hospital intersection, turn right and walk for about 100m until you reach the street between the Orthopedic Clinic and the Yang Chang Seok car center. Go down this street for about 30m and turn left into a cul-de-sac where the restaurant is situated (a 15min. walk). Tel: 566-0870 (Sourced from WHAT'S ON SEOUL) |
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