Grilled fish is a traditional Korean dish with a long history. Korea is surrounded by the sea on 3 sides, so it’s easy to obtain a variety of fresh fish every season. Thanks to this natural environment, it’s presumed that grilled fish has been developed since prehistoric times. Many different ways to cook fish have been handed down since the Joseon Dynasty. Among them, 'Grilled fish' is a simple recipe that brings out the taste of fish the best.

Grilled fish is either cut into pieces or grilled whole, depending on the type of fish. At first, fish was flame grilled on skewers, it was grilled on tools such as gridiron, pans, and ovens as time went by. It’s grilled with a little salt sprinkled on top in general. it’s sometimes applied with soy sauce or red pepper paste and grilled, too. Besides, the types of fish caught vary depending on the region, so you can taste a variety of grilled fish. Representative examples include Gulbi(Yellow Croaker Fish) from Yeonggwang, Jeollanam-do and Gan godeungeo(Salted mackere) from Andong, Gyeongsangbuk-do.

In addition, it’s very beneficial to health as it contains rich nutrients such as omega-3 fatty acids and vitamin D. These nutrients promote cardiovascular health and strengthen immunity. Additionally, since it is a high-protein, low-fat food, it is also suitable as a losing weight diet. Today, grilled fish is a side dish that everyone enjoys in their daily lives, and is often used as banquet food, banquet food, and ancestral rite food. Therefore, grilled fish can be said to be a food that represents Korea's healthy and delicious food culture.