korean food / seoul / [Hundred Years Gourmet] Gold Medal Restaurant… Shakhim’s Aesthetics that Open Your Heart – 2154

[One Hundred Years Gourmet] Gold Medal Restaurant… Shakhim's Aesthetics That Open Your Heart

│ The pride of Mokpo's redfish restaurant.. Enjoy a variety of courses with deep-fried redfish aged in a traditional way..

Fifty-nine restaurants from around the country were selected for the “Hundred Years Restaurant”, which connects generations. These are places that have been silently meeting customers in one place for over 30 years. A place that impresses with “uniformity” while protecting faith and determination. These efforts have stolen the government's taste. The 59 restaurants selected directly by the Ministry of Small and Medium Venture Enterprises and the Small Commercial Market Promotion Corporation are currently known through the foodtech O2O (online and offline connection) platform “Shikishin.” Under the title “Hundred Years Gourmet,” AJU Keizai introduces the Hundred Years Restaurant, one by one, each weekend, a place filled with memories.

*Image source: gahee815's Instagram

Redfish has a unique flavor that makes your nose open and has many fans. The intense flavor can be a bit embarrassing if you experience it for the first time, but when you overcome the strange aroma and taste a piece of redfish, it is an attractive food with a piquant yet subtle sweetness. In addition to the most popular samgō, each part, such as the nose and wings, has a different texture and flavor, so it's fun to choose and eat according to your taste.

Since 1984 until now, “Gold Medal Restaurant” has been run by CEO Lee In-sook, the first founder, and his son Jeong Myung-seo, which has competed as a single redfish dish. The walls of the store, filled with guest books from customers who have been there, create a nostalgic atmosphere. This place insists on the traditional method of aging rice straw and redfish alternately in earthen pots to bring out the rich flavor of the redfish. The signature menu is the “Red Fish Samhap,” where you can enjoy scrambled redfish with pork meat and jelly; “steamed red fish” with a sweet and spicy seasoning mixed with the tender flesh of the redfish; and the “red fish soup,” made by adding miso paste to make it savory, all at once. The samgō enhances the taste buds, and after filling the stomach with steamed meat, the rich broth is a great addition to a cup of sake.

[Hundred Years PICK] “Redfish” = Redfish, which has formed many fans with its strong flavor and flavor, is a fish dish representing Jeolla-do. Redfish can be enjoyed in a variety of ways, such as “red fish sambab” eaten with pork and jelly, and “red tak” eaten with makgeolli.