Description

Often caught near rocky outcrops along the Yellow and South Seas, Korean Rockfish is an integral part of the Korean seafood experience. It’s served raw, boiled, grilled, or even steamed, depending on regional customs.

Its chewy texture is well-suited to “Maeuntang,” Korea’s famous hot pepper seafood stew, where it absorbs the broth’s heat and spice while retaining its structure.

Ureok is also enjoyed raw in “hoe” (Korean sashimi), sliced thick for a substantial mouthfeel and dipped in cho-gochujang sauce.

Rockfish is especially rich in gelatin and calcium, making it a popular recommendation for postnatal and elderly nutrition.

From traditional fish markets to Michelin-starred Korean restaurants, Korean Rockfish offers a textural depth that few other white fish can rival.