The black rockfish, a species in the scorpaeniform family Sebastidae, is more familiar to us by the name "ureok." The name ureok is said to come from "Uleogeoeo (鬱抑魚)." It was given because its tightly closed mouth was likened to suppressing frustration. It is also the subject of the proverb "like a stubborn ureok keeping its mouth shut," used to describe a frustrating, obstinate situation where someone keeps their mouth firmly closed and says nothing.
Ureok is the most widely farmed fish species in Korea. According to the Ministry of Data and Statistics (MODS) on Feb. 2, in its provisional "2025 fish farming trends survey results," the number of farmed ureok in Korea was tallied at 145 million. That accounts for 37% of all farmed fish (388 million). It is about 90 million more than olive flounder (56.7 million), the No. 2 species by number farmed.
Ureok is mainly enjoyed raw as sashimi, but the head and bones left after cleaning are used as ingredients for spicy fish stew. The thick bones of ureok are ideal for drawing out a clean-tasting broth.
Historically, ureok was also considered precious. In Heo Gyun's "Jasan Eobo," ureok is described as living in dark rocky reefs, hence the expression "geom-eo (黔魚)," meaning black fish. It is recorded that in colloquial terms it was called "geomcheogwi (黔處歸)." Its shape is said to resemble sea bream, and its taste is similar to sea bass.
Ureok is a viviparous species. The fertilized eggs hatch inside the mother's belly, and she gives birth to fry. Newborn ureok already have a defined form, giving them strong survivability. This reproductive strategy helps maintain populations stably in shelters such as rock crevices or rocky reef areas.
Ureok contains many proteins beneficial to the body. It is rich in the essential amino acids leucine and lysine, and high in potassium, phosphorus and protein content, which helps improve liver function and relieve fatigue. It is also effective in preventing osteoporosis, making it a highly regarded healthy ingredient for people of all ages.
Because it is farmed in net pens, it is easy to enjoy at any time, but its peak season is May. It also made the list of "seafood of May" that the Ministry of Oceans and Fisheries released on Apr. 30. Although it is widely farmed and can be enjoyed anywhere nationwide, Seosan and Heuksando are noted as specialty regions. In Samgilpo, Seosan, a ureok festival is held every August, and in Sinan, every November.
Fresh ureok can be identified by its firm flesh, clear eyes and gills with a reddish hue. When cleaning ureok, beware of the fin spines. You could get pricked while handling it, so be sure to wear rubber or cotton work gloves. For easier cleaning, gently scrape the scales from the tail toward the head. As you work, you naturally think, "It's not called 'jopi' (meaning rough-skinned) rockfish for nothing."
In the capital region, people often enjoy spicy fish stew made with fresh ureok, while in the West Sea region, they prefer "jeotguk" (salted-shrimp broth) seasoned with salt and saeujeot after drying the ureok.
☞ Ureok jeotguk recipe
① Rinse the semi-dried ureok in water, then cut to separate the head and body.
② Soak the semi-dried ureok in lightly salted water for 20–30 minutes to remove fishy odors.
③ Cut the radish and scallions into large chunks and add them, along with kelp, to make a vegetable stock.
④ Add the soaked ureok and bring the soup to a boil. Skim off any foam that rises while boiling to keep the broth clean-tasting.
⑤ Add 1 tablespoon of minced garlic, then season with saeujeot and salt.
⑥ Add tofu or bean sprouts to taste.
※ Tip: If you boil the soup for too long, it can turn out saltier than expected. Add salt and saeujeot little by little while adjusting the seasoning.