Gwamegi || Half-dried Saury, 秋刀鱼干, 秋刀魚幹, 半干しさんま, 과메기 2

Gwamegi is a Korean delicacy, a type of half-dried fish, typically Pacific herring or Pacific saury. It’s a winter specialty, particularly popular in the Gyeongsangbuk-do region of South Korea.

How to Prepare Gwamegi:

1. Drying Process: Freshly caught fish are cleaned and hung outdoors to dry partially in the cold winter air. This process, often done in coastal areas, helps to dehydrate the fish without fully drying it out.
2. Serving: Gwamegi is typically served with a variety of side dishes, including fresh vegetables, seaweed, and dipping sauces.
   • Dipping Sauces: Common dipping sauces include ssamjang (a mixture of fermented soybean paste and chili paste), gochujang (red pepper paste), and soy sauce.
   • Wrapping: The fish is often wrapped in lettuce or seaweed with various accompaniments, creating a flavorful and satisfying bite.

Key Characteristics of Gwamegi:

• Unique Texture: Gwamegi has a unique texture, soft and chewy with a slightly crispy exterior.
• Rich Flavor: The drying process concentrates the fish’s natural flavors, resulting in a rich and savory taste.
• Nutritional Value: It’s a good source of protein and omega-3 fatty acids.

Enjoyment: Gwamegi is best enjoyed with a glass of makgeolli (Korean rice wine) or soju (Korean distilled liquor). It’s a popular winter dish, often shared with family and friends.