Home Recipe
Delicious cooking method of the Yeonggwang Dried Croaker
- First, slightly bake the dried croakers. Second, fry the whole dried croakers in edible oil. Third, spread the seasoning all over the dried croakers and steam. Fourth, stew with spice or stew in a pot, like other fish.
- Beat and tear the fully dried croakers like the dried Pollack, and add chili sauce. Soak the dried croakers in rice water for about 5 to 10 hours, and scale. Cut the head and fins. Cut into 5 to 6 pieces. Preserve each piece with the chili paste made with sticky rice in layers. Enjoy its delicious taste as a side dish for one year.
Processing
Preserve the fresh croakers with salt water that is completely drained for over two years. Let it stand for 15 to 40 hours. Clean it with clean, thin salt water 4 to 5 times. Bind 10 croakers (20 for small ones) with straws, and put them on a high hanger at a height of 15 m or longer with a log. Dry them under the sun, proper sea wind, and humidity along the coastal area in Beopseongpo, a special area that has no pollution for about 7 to 14 days straight.
Storage
The dried croakers will not decompose if they are kept in the shade with good ventilation. Since the taste changes due to the yellow oil from the belly if they are kept for over 15 days, keep them refrigerated. The unique taste of the dried croakers will be preserved for a long time.
Climate of Beopseongpo
The amounts of humidity and sunshine in Beopseongpo during spring until summer are the most appropriate for drying the croakers. The northwest wind in Beopseongpo enhances the optimum climate conditions for drying croakers.
The Pride of Beopseongpo Residents in Yeonggwang Dried Croakers
Yeonggwang Dried Croakers are very hygienic because they are cleaned with clear water and are not exposed to pollution at all. Beopseongpo residents are relentlessly trying to improve their quality with pride in keeping with the tradition of the Yeonggwang Dried Croakers.
