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''Gwamegi'' is a Korean half-dried Pacific herring or Pacific saury made during winter. It is mostly eaten in the region of North Gyeongsang Province such as Pohang, Uljin, and Yeongdeok where a large amount of the fish are harvested. Guryongpo Harbor in Pohang is the most famous.〔 (Gwamegi ) at Encyclopedia of Korean Culture〕〔( The True Flavor of Pohang, Gwamegi )〕〔 (Gwamegi ), Hankyung News, 2009-01-23.〕 Fresh herring or saury is frozen at -10 degrees celsius and is placed outdoors in December to repeat freezing at night and defreezing in the day. The process continues until the water content of the fish drops to approximately 40%.〔 (Gwamegi ) at Doosan Encyclopedia〕 There are records of ''gwamegi'' in the Joseon era document ''Ohjuyeonmunjangjeonsango'' (hangul:오주연문장전산고, hanja:五洲衍文長箋算稿) which mentions: "herring is smoked in order to prevent rotting". In another document ''Gyuhapcheongseo'' (hangul:규합총서, hanja:閨閤叢書), it is written: "herring with clear eyes are chosen to be dried, which give an unusual taste".〔 The city of Pohang holds an annual Gwamegi Festival to promote the local specialty food.〔(Gwamegi Festival ), Pohang City official site〕 ==Gallery== Image:Korean cuisine-Gwamegi-03.jpg|Drying ''gwamegi'' Image:Korean cuisine-Gwamegi-02.jpg|Prepared '' gwamegi'' with ''ssam'' 抄文引用元・出典: フリー百科事典『 ウィキペディア（Wikipedia）』 ■ウィキペディアで「Gwamegi」の詳細全文を読む スポンサード リンク
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