Geonjeong: The Treasured Dried Fish of Sinan

In the coastal region of Sinan, Jeollanam-do, a unique culinary tradition has been thriving for generations. Geonjeong, the local term for dried fish, is a beloved delicacy that has become an integral part of the area’s cultural heritage.

As the cold winds of winter begin to blow, the people of Sinan embark on the time-honored process of preserving their catch. The traditional method involves gutting fishes like croaker, sea bass, and rockfish, salting them, and then washing them in seawater. The fish are then skewered on wooden sticks and hung out to dry for nearly a month, allowing the sea breeze to work its magic.

One of the most revered dishes made from geonjeong is Steamed Dried Croaker, a delicacy often served during memorial rites. The fish is lightly soaked in water, infused with the flavors of green onions, garlic, onion, and spicy chili pepper, and then steamed to perfection.

The dedication and skill required to craft geonjeong have made it a source of pride for the people of Sinan. This centuries-old tradition not only preserves the region’s culinary heritage but also serves as a testament to the resilience and ingenuity of its coastal community.

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