Sokcho, Gangwon-do famous for its aquid is the place where the spirit of Mt. Sorak and the energy of the East Sea meet. The company is located in the Daepo Agro-Industrial Complex where fish processing plants are concentrated in Sokcho.
It is near Daepo Port you can stop by when you come to Sokcho. It is the fish processing specialty factory which is located nearby.
It is a "Spicy Raw Pollack Salad" newly born in Sokcho which became famous for Cheongho-dong Gaetbae, Abai Sundae, Squid Sundae, Chicken gangjeong of Central Market.
It is served on a cold noodle (Bobin cold noodle with Spicy Raw Pollack Salad, cold noodle with Spicy Raw Pollack Salad),and it is used as a kimbap material.
01. For the work on boneless Pollack, we remove the bones one by one manually, and do 100% manual work tp remove the shell with the knife.
You need to completely remove the skin of Pollack which is a raw material of Spicy Raw Pollack Salad and then slice it long in a certain size manually instead of the machine because it cannot be worked with a machine.
02. For a certain period of time (about 24 hours), you must first salt and matuire the vinegar.
The first process of curing and maturing is a very important step in making a delicious Spicy Raw Pollack Salad.
03. The second secret to the taste of Spicy Raw Pollack Salad is seasoning.
We use our own spices made by CEO Lee Mi-Sook and use only the finest ingredients such as red pepper and garlic.
04. We deliver only Spicy Raw Pollack Salad, which is aged 1-2 days at a constant temperature.
How do we eat Spicy Raw Pollack Salad in a good condition?
If you eat Picy Raw Pollack Salad with boiled beef or pork slices wrapped in cabbage, it would be delicious. When there is no appetite, it would be deliciopus even if it is made inly Spicy Raw Pollack Salad as the kimbap material. It is delicious when you put it on a cold noodle. It is delicious if it is cut into chopped pieces and served as a side dish of rice. It is the best to eat right on that day.