Dried pollack, a unique delicacy from the cold regions of South Korea, is a true culinary treasure. This type of dried fish is slowly dried through a process of repeated freezing and melting, resulting in a softer, more savory, and yellowish texture.

The majority of dried pollack is produced in the chilly areas of Yongdae-ri and Daegwallyeong, Gangwon-do, which are known as the coldest places in Korea. The slow drying method, combined with the region’s frigid climate, gives the dried pollack its distinctive flavor and appearance.

To enjoy this delightful dish, the soft dried pollack meat is placed in a kelp broth and boiled with bean sprouts. The mixture is then served with rice, and the dried pollack is cut one more time. Finally, an egg is added to the dish, creating a clean and light soup and rice combination that perfectly complements the soft and chewy dried pollack and the crispy bean sprouts.

The image source is https://english.visitkorea.or.kr/