![[OC] Peak Korean winter seafood feast: Thick-cut large yellowtail sashimi (대방어), steamed red scallops (홍가리비찜), and fresh oysters (굴찜) with Jinro soju! 🐟🦪🍶](https://preview.redd.it/7iyp3rh63s1i1.jpeg?width=140&height=105&auto=webp&s=42c533903607cf11301cb2d768aa6d85c5debae3 "[OC] Peak Korean winter seafood feast: Thick-cut large yellowtail sashimi (대방어), steamed red scallops (홍가리비찜), and fresh oysters (굴찜) with Jinro soju! 🐟🦪🍶") |
November marks the start of Korea’s absolute best seafood season, and this table is the ultimate winter lineup! First up is Daebangeo (대방어)—large wild yellowtail/amberjack that packs on rich, buttery fat as the water turns cold. Sliced thick and served over crushed ice, it melts in your mouth—especially when wrapped in roasted seaweed (gim) with a dip of sesame oil and salt, or tangy chojang (chili-vinegar sauce). Right beside it on the portable burner, we steamed up baskets of sweet red scallops (홍가리비찜) and plump, briny oysters (굴찜) straight in their shells. Going back and forth between cold, fatty sashimi and piping hot, juicy steamed shellfish with ice-cold Jinro soju is pure perfection. 🐟🦪🔥🍶 submitted by /u/Enough_Aide_4831 |
[OC] Peak Korean winter seafood feast: Thick-cut large yellowtail sashimi (대방어), steamed red scallops (홍가리비찜), and fresh oysters (굴찜) with Jinro soju! 🐟🦪🍶
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