Godunger gui (mackerel) is one of my favorite types of grilled fish because it remains very moist during cooking due to its relatively high fat content. It is delicious on its own, without anything more than a sprinkle of salt and a spoonful of rice and maybe a sheet of kim (Korean dried roasted seaweed). Although Kunjip does not provide kim, it does offer godunger gui as a set together with a bowl of deon jang chigae (Korean fermented bean paste casserole) or soon doo boo chigae (soft tofu stew). I love the deon jang chigae here. Its flavors meld beautifully with those of the vegetables in the stew, and the spicy peppers are a great accent. The stewed ingredients have a really pleasant mouth-feel, especially the Korean squash — a rarity — which has a fresher, younger and mellower taste than the more frequently used zucchini. Deon jang chigae is truly a core dish in Korean cuisine, and many Koreans can’t live without it. The flavors are rich without relying on fat, so you feel satiated but light after eating.