How do you make Gwamegi?

How do you make Gwamegi?

Fresh herring are rinsed with sea water and then hung up to dry seaside where the salty breezes blow. They are frozen and placed outdoors to repeat a process of freezing at night and defrosting during the day until the water content in the fish has dropped to 40%. This process only takes three to four days.

What is the korean dried fish called?

Jwipo (Korean: 쥐포) is a traditional Korean pressed fish jerky sold as a street snack. Made from the filefish (or Jwichi), it is dried, flattened and seasoned. Jwipo has a subtle sweet flavor. It is traditionally served hot, heated on a burner until it curls.

Does korean eat dried fish?

Dried seafood takes a large portion of the seafood consumption. Korean people like drying seafood such as fin fish, squid, octopus, and seaweed, etc.

What does GwamegI taste like?

Since the 1960s, herring has drastically decreased in the Younh-Il Bay, making gwamegi with mackerel pike caught in large quantities, and it tasted as good as herring. Even today, GwamegI is still made from mackerel pike.

What is Gwamegi English?

Gwamegi is a Korean half-dried Pacific herring or Pacific saury made during winter. It is mostly eaten in the region of North Gyeongsang Province in places such as Pohang, Uljin, and Yeongdeok, where a large amount of the fish are harvested.

What is a dried Pollack?

Dried & shredded pollack. Pollock (sometimes spelled pollack) is a variety of white fish similar to cod. You can eat it fresh, but Koreans also dry it out for later use. The best is dried by sea breezes in the sun. When it’s completely dried, the fish is very hard, like a stick of wood.

What is nogari?

Nogari (노가리), which is dried young Alaska pollock, is often served with a variety of dipping sauces as anju.

Is dried pollack healthy?

Although dried, pollock are plumpy. Hwangtae contains almost twice as much protein as fresh pollock as a result of the lengthy freeze-drying process. It also is a high-nutrient, low-cholesterol health food. It is rich in amino acids, including methionine, which is believed to help the liver recover from heavy drinking.