Bori Gulbi (Barley-Dried Corvina)

Borigulbi is a fish dish often served as part of a Korean set meal. It has a pleasantly salty, deeply savory flavor that goes well with rice, but if you’re not familiar with it, you may wonder how it differs from regular gulbi and how to eat it. This 15-second video from “Algongdalgong Ttungttanji” is titled “Borigulbi” and tagged “Borigulbi · Korean set meal.” Since there’s no additional description, we can’t tell exactly what dishes are served or how the fish is prepared, so here’s some basic information and practical tips to help you understand borigulbi.

What is borigulbi?

Borigulbi is generally known as a dish made by salting and drying croaker or a similar fish, then aging it before serving. The name is said to come from the traditional method of storing dried fish in barley. As the fish loses moisture, its flesh becomes firm and chewy, and the drying and aging process gives it a distinctive aroma. However, products sold today may vary in their ingredients and production methods, so don’t assume that every product with this name uses the same fish or process.

Why it goes well with a Korean set meal

A Korean set meal balances the flavors of rice, soup, and a variety of side dishes. Borigulbi has a rich flavor, so it pairs well with plain rice and vegetable sides. Rather than eating it alongside several salty dishes at once, take small portions of fish so you can appreciate the flavors of the other foods, too. The side dishes and serving style vary from restaurant to restaurant, so check the restaurant’s official information before you visit.

How to enjoy it with green-tea rice

One way to enjoy borigulbi is to pour brewed green tea over rice and eat it with pieces of fish. The tea’s aroma and the mild flavor of the rice contrast with the fish’s rich taste. You don’t have to eat it with green tea, though; it’s also delicious with warm plain rice.

• Start with a small piece of fish to check its saltiness and aroma.
• Carefully check for small bones between the pieces of flesh, as well as the backbone.
• When serving it to a child, have an adult remove the bones and check the fish again.

Rather than eating a lot of borigulbi at once, try small bites with rice and see how the flavors balance.

What to check when buying

When choosing a product to eat at home, first check the ingredients, country of origin, storage instructions, and expiration or best-before date. Whether it has been cleaned and whether it has been cooked are also important. The preparation will differ depending on whether it’s a whole dried fish or one that has been steamed or grilled before packaging. Even if the product is labeled “borigulbi,” check separately whether it’s ready to eat. If you have a fish allergy, check the ingredients and allergen information, too.

Storage and cooking precautions

Just because fish is dried doesn’t mean it can be stored at room temperature for a long time. Follow the refrigeration or freezing instructions on the package, and limit its exposure to air after opening. For safe thawing and heating, follow the product instructions first. Don’t try to tell the aroma of aging from spoilage by smell alone. If you notice anything unusual, such as mold or abnormal discoloration, don’t eat it.

What to look for in the video

Given the video’s short 15-second runtime, it may be helpful to focus on how the borigulbi is presented. The title and tags alone don’t tell us whether it’s a restaurant feature, a food diary, or a cooking scene. If the video shows a meal spread or pieces of fish, look at the accompaniments and texture, but avoid drawing conclusions about the taste or cooking method from the visuals alone.