Kejong

Kejong is a traditional Korean dish consisting of thinly sliced raw fish that is mixed with a variety of seasonings and vegetables. It is often served as a refreshing and light appetizer or as a main course, particularly during warmer months. The preparation of kejong involves careful selection of fresh, high-quality fish, which is then typically marinated in a dressing that can include soy sauce, vinegar, sesame oil, garlic, ginger, and chili paste. Common vegetables incorporated into kejong include julienned cucumbers, carrots, radishes, and perilla leaves, adding texture and a complementary flavor profile.

The exact ingredients and proportions can vary significantly depending on regional traditions and personal preferences. Some variations may include the addition of boiled eggs, rice cakes, or even fruit. The raw fish used can range from common varieties like flounder or rockfish to more specialized options. Kejong is appreciated for its clean, bright flavors and the sensory experience of contrasting textures. It is a dish that highlights the freshness of its components and is often prepared shortly before serving to maintain optimal quality.