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. Guryongpo Harbor in Pohang is the most famous. [1] [2] [3]

2017年2月1日 · What is gwamegi? As you look around the tables of food this winter in Korea, you may notice an addition that you don’t see the rest of the year; gwamegi (과메기) is half-dried Pacific herring or saury that comes into season mid-winter.

2019年6月14日 · Gwamegi is semi-dried Pacific herring or Pacific saury produced predominantly in the village of Guryongpo in Pohang, Gyeongsangbukdo Province. There are several reasons why this small fishing village, which sits on the easternmost tip of the Korean Peninsula, is accountable for 80% of Korea’s total gwamegi production.

Gwamegi is made by drying herring or saury, which is frozen and melted in winter wind, and is harvested when it is semi-dried with a chewy texture, wrapped with seaweed, seaweed, garlic, and chives. It is a representative specialty of Korea that is essential for travelers visiting Pohang around November and February when Gwamegi is in season.

2024年12月30日 · Welcome to the world of Gwamegi! This delicious dish features half-dried Pacific herring, a popular seafood delicacy in Korean cuisine. Gwamegi is not just a meal; it’s a piece of history. Traditionally enjoyed during the cold winter months, this fish has been a staple in northern coastal areas of Korea, particularly in the Donghae region ...

Discover the unique flavors of Gwamegi, a traditional Korean delicacy made from dried fish. Learn how it's prepared, enjoyed, and perfectly paired with soju for an unforgettable culinary experience. Skip to content

Gwamegi has been a very familiar and friendly food for fishermen of the east coast of the Korean peninsular for a long time (since the 16th century) because of its taste and affordable ingredient. Its main ingredient is herring or saury (mackerel pike) which is very cheap and easy to catch.

2016年1月18日 · One of these is gwamaegi (과메기), a dried fish traditionally made from cheongeo (청어, Pacific herring). (You can listen to our Local Eats episode on gwamaegi here.) A friend of ours calls it “fish jerky,” and the analogy is apt—it’s a chewy, dense meat full of flavor.

Cut 200 grams of gwamegi into bite-sized pieces and fry it in an ungreased pan for about 2 minutes to make it taste fishy. Add the sauce and stir-fry it. Add sliced peppers and stir-fry, add 1/2 tablespoon of cooking oil and mix to complete. Chili peppers are delicious because they are crunchy even if they are not cooked.

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. Guryongpo Harbor in Pohang is …