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Fish and seafood from South Korea
Gulbi is whole yellow croaker that is dry-salted and then dried for weeks, a boundary entry because it is a salt cure and drying process, not a microbial ferment. During about 25 days of drying the fish loses water, its fat oxidises and its free amino acids rise several times, which gives the cured flavour.
| Whole yellow croaker (chamjogi) | [park1986][na1986] |
| Salt | Most gulbi is dry-salted; a 20 % brine is the tested alternative[shin2004] |
| Starter | none (salt cure and drying) |
Total time across the recorded steps: 3 days – 25 days
What changes: Frozen spring croaker is thawed and sorted into fish of the same size
In the modern process at Beopseongpo, spring croaker is kept frozen, thawed when needed and sorted into fish of the same size.
Microbes at work in this step
Not documented for this step.
Measured measured in a studySet fixed by a specification or tested recipeReported one source reports itTypical a general value, not sourced for this fermentUnconfirmed not yet checked against a source
Gulbi is whole yellow croaker that is dry-salted and then dried for weeks, a boundary entry because it is a salt cure and drying process, not a microbial ferment. During about 25 days of drying the fish loses water, its fat oxidises and its free amino acids rise several times, which gives the cured flavour. Made in 4 steps over 3 days – 25 days. The longest step, dry the salted fish, takes 3–25 days (Park Y.-H 1986). Salt is 20–30 % (Shin M.-J 2004).
| Main step | 3–25 daysReported[park1986][na1986][folkency-gulbi] | Dry the salted fish |
|---|---|---|
| Salt | 20–30 %Measured[shin2004] | Salt the croaker |
Gulbi is salted whole and dried for weeks, with no rice, starter or long brine ripening. Jogijeot uses the same fish but keeps it in salt as a wet jeotgal.
Salt and drying preserve gulbi. A higher brine strength (30 %) left about 1 log fewer bacteria in the muscle than 20 % (Shin et al. 2004).
Every number is labelled with how it is known. How this atlas is made
A popular story says the name comes from 1126, when the exiled Yi Ja-gyeom sent salted, dried croaker from Yeonggwang to King Injong. The encyclopedia calls this a folk etymology, because the name appears in the Yeojido seoji as 仇乙非 in most places and as 屈非 only for Yeonggwang and Gobu. Before refrigeration gulbi was heavily salted and dried for a long time. In the 1970s the lightly dried, chilled kind was called mul-gulbi to set it apart from the traditional hard-dried kind.
