겨울의 진미 제철 과메기 Half-dried Herring: Great food in winter

겨울의 진미 제철 과메기  Half-dried Herring: Great food in winter


Hello, this is Hairtail. For today… When people hear winter, they think of half-dried herring. Isn’t this… going a little too far? You should give me ones already trimmed. It looks like you brought this straight
from where they were being dried? Half-dried herring is usually made
by drying out mackerel pike or herring. And they bought them whole,
even their tails are intact. We have to cut them all off. The tail-end has less fat and oils,
so it can be a little tough. Since I want to eat more tender parts,
I’m going to cut a lot of it off! Going to cut this much. It comes off pretty well. Oh… This feels nice… A little more..! So close..! I was going to just eat it because
I can’t be bothered! But, there are bones all the way down the back, see these? All bones. So I’ll have to remove the skin
to get rid of the bones. If you see here, you can see the bones all in one line.
(Giving you another good look at the bones!) You can’t eat that? You can! No, you can’t!
(Admits defeat) You can eat it if you remove the bones! I feel like you’re just trying to make me eat it. munch munch Mmm You can technically eat it but… the skin is very tough! So it’ll be difficult to eat, so I’m just going to remove it all. Even I can see I’m good at this. This is the first time I’m doing this. This is oddly satisfying… One more time Look how compact the meat is. Oh… So tender. We’re going to take this, straighten it out and… Mmm. Pushes it in The half-dried herring just slid right in. Pepper paste with vinegar! Shoves it in. It’s good, but… it’s a little too much to eat the herring by itself.
(The half-dried herring by itself can feel greasy!) Oh! Pepper paste!
(The half-dried herring by itself can feel greasy!) We also have ones that have already been trimmed. Why are you giving me this now? You just wanted to make me do this, huh? Hm, okay, okay. Is this more expensive? Yes, that’s more expensive, and the untrimmed ones are cheaper. See this mackerel pike? You either divide it into 3 or 4 sections. If dividing into thirds, it should be this big. A size that’s good for one bite! About this size! I’m going to divide them in half! About this size! In half:
I’m going to eat them in this size. This is amazing. When did you prepare all these vegetables for me? That’s how they sell it. Oh, really? Half-dried herring from Guryongpo. Just from the name alone, you know. If you look at the vegetables,
there are so many different varieties here. There’s cabbage, That’s a cabbage? I mean napa cabbage… Wait a minute… Napa cabbage, lettuce, this,
(mini cabbage) this,
(red beet leaves) laver, garlic, chili peppers, chives, kelp, and seaweed. Vegetables are up to personal preference, (Hairtail has the preferences of an old man)
but my favorite vegetables are… chives, laver, and seaweed. Those three are the best for me. Take some lettuce, + seaweed The seaweed looks so good. + laver This much is enough. You have to dip it in deep! + half-dried herring Some of you may call me a pepper paste addict but you have to get a lot of sauce in. + chives + garlic + chili pepper Wrap it all up and take a bite. Oh It’s not pungent at all. This is something I felt the moment
I started cutting with scissors, it’s so chewy. I’ll show you how it looks being split in half. You get it, right? You can tell how chewy it is from how it comes apart. Ones that haven’t been dried properly
have a really strong fishy smell. Woah There’s so much meat. It’s retained the savory flavor of the mackerel pike. This time, the napa cabbage! Napa cabbage has a sweet flavor to it. Take some napa cabbage, Seaweed is a must!
+ seaweed + kelp + laver With lots of pepper paste!
+ half-dried herring The garlic is really tasty.
+ garlic + garlic 2 slices of tasty garlic!
+ garlic + chives + chili pepper Wow…
+ chili pepper We’re going to take this… Yum Wraps are tastier when they’re bursting at the seams. Chew chew chew It was so big I almost couldn’t fit it in my mouth. The napa cabbage is really, it has a sweet taste to it. It’s crunchy and sweet. The lettuce is soft but has a crunch! I prefer the lettuce. The seaweed is really… (Hairtail’s preferences)
The seaweed is the highlight! Why did you flip the lettuce over? So it looks pretty on the outside
when I make the wrap. Even if there’s a bug on the lettuce,
if I don’t see it… I can still eat. Seaweed! The seaweed is so good. + laver Drench it in pepper paste
+ 2 pieces of half-dried herring + 2 pieces of half-dried herring + garlic + chives And then, I don’t think this will fit? It’s too big. Crunch Hairtail is fighting hard to chew his wrap Mmm Ah.. That was worth it. I’ve eaten so much, and I still have this much left. So this was enough for 3 people? 3 people would feel full after eating this. Especially with some soju, this is the perfect accompaniment. When is half-dried herring available? You can find some in late November, but it tastes best in December.. right around now. From December until Lunar New Year (mid February). This is only available for 2 months, and you can only eat this in the winter. So eat this in the winter, and you can eat other things in the spring. I recommend you try half-dried herring.

3 thoughts on “겨울의 진미 제철 과메기 Half-dried Herring: Great food in winter

  1. 포항 토박이의 과메기 콜렉션 추천

    알배추 중짜 크기이상 이파리 위에 깻잎 한장 얹고 돌김 두장(그 이상은 마이 찔기니데이…)위에 초장듬뿍 과메기 얹고 쪽파 이파리부분 2줄기, 뿌리 부분 한줄기 넣고 마늘편(향, 매운맛 강한 육쪽마늘)한두개 넣고 땡초 편썬거 두어개 넣고

    여기서 기술 들어갑니다
    배추를 줄기부분까지 싸지않고 이파리 부분에서 줄기가 시작되는곳까지만 싸서 딱 고부분까지만 와앙 먹습니다!!(그래서 중짜 이상 배추를 택하시라 권하는겁니다 ㅎㅎ)

    어느정도 씹어서 온갖 맛이 입안에 퍼지고 과메기맛에 마늘맛이 얹히는 그순간에 소주를 쭈욱 마시고 나머지 입안에 남은것들을 맛있게 쿠왑쫙 쿠왑짝합니다!

    그리고 남은 배추줄기를 미역를 얹어 초장에 찍어 입가심으로 먹습니다!

    이상 포항토박이의 입맛 참견이었습니다 ㅎㅎ

  2. 옛날엔 토막도 안내고 그냥 묵은지에 돌돌말아서 한입 꽉차게 먹었던 그 맛을 잊지못해 아직도 쌈은 잘 안싸지만 쌈으로 먹는것 또한 씹는재미와 여러가지 채소의 향이 어우러져 이 또한 쏘주도둑이죠

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