Gwamegi

About the dish

Gwamegi is fresh saury or herring frozen at -10℃, then hung outdoors from December to dry through repeated freezing and thawing in the open air. It is said to have begun when fishing villages, often raided, threw herring onto rooftops to hide them, where they froze, thawed and fermented. It is the specialty of Guryongpo in Pohang, and is often eaten wrapped in gim to taste.

Key ingredient

Gwamegi (half-dried herring/saury) — builds stamina and eases aging; rich in aspartic acid for hangover relief; has wellness-supporting benefits, strengthens blood vessels and boosts vitality; abundant EPA and DHA help support wellness around high blood pressure and help maintain healthy cholesterol levels. In season December; mainly from Guryongpo, Pohang.

Ingredients

Gwamegi 10, fresh seaweed 150g, fine scallion 50g, salt 1 tsp, garlic 30g (1 bulb), green chili 30g (2) · Vinegared chili sauce: gochujang 3 tbsp, vinegar 1½ tbsp, sugar 1 tbsp, minced garlic 1 tbsp, sesame 1 tsp, a little sesame oil

Simple recipe

1. Debone and skin the gwamegi and cut into 6-7cm lengths.
2. Rub the fresh seaweed with salt, rinse, drain, and cut into 6-7cm lengths.
3. Slice the garlic thin (0.2-0.3cm) and cut the scallion into 5cm lengths.
4. Slice the green chili diagonally 0.3cm wide and shake out the seeds.
5. Serve the gwamegi with the seaweed, sliced garlic, scallion and vinegared chili sauce.

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