“Korean Anchovy Comes Back” – Goga Holds Korean Anchovy Festival
“Korean Anchovy Comes Back” – Goga Holds Korean Anchovy Festival
Lee Jeong-yoon (info@koreaittimes.com)
승인 2012.06.01 14:58
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SEOUL, KOREA - On May 28, the Korean restaurant Goga held the second Korean Anchovy Festival.
On May 28, the Korean restaurant Goga held the second Korean Anchovy Festival.
Korean Anchovy Festival at Korean restaurant Goga
Korean Anchovy
Mainly enjoyed as sashimi because of its tender and savory flesh, the Korean anchovy is a local specialty from Gimpo and caught around Han River. This tasty fish possessing a clean aftertaste is normally dipped in red chili-pepper paste mixed with vinegar without removing the bones. The fish’s tenderness is at its best during the breeding season as the fish contains more fat than usual.
At Goga, the guests enjoyed a variety of royal foods including Baekyacho, a type of vinegar that was used to make the pepper paste which was served to the King, as well as cockscomb vinegar.
The festival, under the theme “Korean Anchovy Comes Back”, invited visitors having stories related to Korean anchovy, which used to be one of the top foods at the Royal Court during Josun Dynasty. The festival also featured diverse and special menus.
Kim Hyun-sook, the owner of Goga, is continuously striving for success in Korea’s traditional food culture.
