Winter is the best season to enjoy Bangeo (Korean yellowtail sashimi) in Korea.
Bangeo is one of the most loved winter fish for Koreans, especially from December to February, when the fish is at its fattiest and most flavorful.
I recently went to Noryangjin Fish Market, one of the biggest seafood markets in Seoul, and bought a fresh yellowtail myself.
Instead of going to an expensive sashimi restaurant, I decided to prepare it at home.
This is a bit personal, but when I was young, my father ran a sashimi restaurant, so I learned some basic fish preparation skills naturally.
I’m not a professional chef, but I know how to select fresh fish and slice sashimi properly.
Many people think the best way to eat sashimi in Korea is to visit famous restaurants.
That’s true, but if you want the best value for money, especially when eating with friends, buying fresh fish and preparing it yourself is often cheaper and more satisfying.
At Noryangjin, you can:
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Choose the fish yourself
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Ask vendors to clean and fillet it
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Take it home and enjoy it fresh
Winter yellowtail has a perfect balance of lean meat and fatty parts.
The texture is soft, and the taste is rich but clean.
With simple sides like soy sauce, wasabi, garlic, and vegetables, it becomes an unforgettable winter meal.
Living in Seoul gives you access to amazing seasonal food experiences like this.
Whether it’s food, local markets, or daily life, I enjoy sharing these real Korean experiences with friends from around the world.
If you’re interested in Korean food, markets, or local lifestyle, feel free to check my profile.
I also run Seoul Homestay, where guests can experience Korean daily life, food, tours, and cooking together.
