Thanks to your reference, I did a good job well! Thank you.

While working from home, I tried it myself because Samsik was being cautious, and this is amazing. I wasn't confident about grilled sea bream because it was a bit spicy, but after doing it according to this recipe, it became our signature dish number one. When COVID-19 subsides, I plan to invite my friends and have a drink of this. The key to this dish is 1. ripen enough after seasoning (long-baked fish, if possible, more than 4 hours, at least 2 hours in a hurry), 2. Fresh ginger & shredded and squeezed between cuts, 3. Teriyaki sauce. Thank you to Thorn Rose for cooking. Oh, here's the tip. 1. When you buy sea bream, you have to put the size of our oven in your head and ask them to divide the sea bream equally to the size of the oven. If the sea bream is too big, it won't go into the oven, and to divide it into equal parts with a knife in the house, the sea bream bone is hard (not kidding) and you need a knife + hammer. I was hammering with a knife, and the handle of the knife flew away from the vibration. 2. You have to ask your boss to trim the fins and remove the scales. Even the groom can't do it well to remove scales at home. 3. It costs 20,000 won per 2kg of sea bream from Garak Market to grooming (the price is all standardized, 150,000 won per kilogram for living things, 10,000 won per kilogram for newborns), and four families can't eat it all at once. 4. After you finish eating, don't throw away the bones, and when you put one more wild goose in the Seodeori-tang, it's too bad. You'll get 4 servings of dessert with just the head and bones.