Hwangtae gui[Seasoned and Grilled Dried Pollack]

Hwangtae-gui refers to seasoned grilled dried pollack. Whole well-dried pollack is split and butterflied, cut into pieces, and grilled while brushing liberally with a Gochujang sauce mixture. Hwangtae-gui, an ideal winter delicacy, is popular as an accompaniment to Soju (a Korean distilled spirit) but also as salty side dish to be eaten with rice. Myeongtae: Nothing goes to Waste For Koreans, Myeongtae (pollack) is more than just a fish. It has traditionally been closely associated with for good fortune. The remnants of this custom can still be seen today when dried pollacks are tied in string and hung in a newly moved-in house or a newly open business. Dried pollack is one of the key foods offered in sacrificial rites and ancestral rites performed on holidays. There is no other fish that is consumed as thoroughly as dried pollack: the eyes are stir-fried and served as a side dish with drinks; the steamed skin is consumed as wraps; the innards are salted and fermented to become a side dish called Changnan-jeot; salted and fermented gills are known as Agami-jeot; and salted and fermented roe becomes Myeongnan-jeot. Hwangtae: Repeatedly Frozen and Thawed in the Wind Hwangtae refers to a certain variety of dried pollack. However, it is different from the regular dried Pollack (Bugeo) in that it undergoes a curing process that requires extreme care. It is repeatedly frozen and thawed in mountainous areas where temperatures fall below -10°C. Hwangtae is made by hanging whole pollacks for 40 to 90 days in a windy, freezing outdoor environment. Over the course of weeks, the pollack slowly dries, freezes at night and thaws during the day. After repeated contractions and expansions, the fish finally turns into a yellowish Hwangtae. Although it is still a form of dried fish, Hwangtae appears plump as if rehydrated in water. The flesh is white, soft and has a savory taste free from any fishy smell. The key to producing the tastiest possible Hwangtae is the weather. If it continues to be severely cold, Hwangtae reaches its peak. In contrast, if the weather warms up early, that year’s Hwangtae turns out as Meoktae, a term that describes a darker and less ideal Hwangtae. The Best Cure for Hangovers Hwangtae has long been recognized for cleansing the body of toxins, and protecting the liver. It has been widely used in soup specially prepared to cure hangovers. In fact, many people say they feel much better after a night of heavy drinking when they consume Hwangtae. The easiest way to eat Hwangtae is to brew it into a stock. Once the stock has been prepared by simmering Hwangtae, you can drink it at leisure or use it in cooking.

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