Terms

. The nickname used in Busan for the dish of buying mackerel at the fish market, cutting it in half, and grilling it on a grill is “Gogalbi.” . Although the exact origin is uncertain, in the 1960s, when money was tight, lower-income individuals and college students enjoyed affordable grilled mackerel. Since mackerel has a lot of oil and produces a lot of smoke when grilled, , it is said that the dish reminded people of grilling pork ribs, leading to the name “Gogalbi.” . . Furthermore, it is said to have originated from the habit of grilling mackerel like ribs. Additionally, owners of “Gogalbi” restaurants also referred to it as “Gogalbi” using the Chinese character ‘高’ meaning ‘high’ to imply a higher price, catering mainly to students who enjoyed this dish.

“Gogalbi” was considered a precious food during a time when mackerel was abundant, providing a source of nourishment for hungry college students. In times of financial constraints and scarce food options, while not equivalent to beef or pork ribs, it still offered the satisfaction of having ribs.

In the 1980s, behind the old department store in Gwangbok-dong, Jung-gu, Busan, there used to be a dense concentration of “Gogalbi” specialty restaurants, with around 1 or 2 in every alley, earning the name “Gogalbi Alley.” However, since the 1990s, one by one, these establishments disappeared, and only a few managed to sustain the tradition. People who want to reminisce about the nostalgic atmosphere of the past still seek out Gogalbi Alley.

The mackerel, also a symbol of Busan, accounts for 84% of the nationwide distribution at the Busan Cooperative Fish Market. Additionally, every October, the “Busan Mackerel Festival” takes place in the vicinity of Songdo Beach.