Tasty golden pollack dried in the cold winds and snow at Hwanggye-ri, Daegwallyeong-myeon, the home of dried pollack, is called hwangtae. The hwangtae dried by repeatedly freezing and thawing has a soft chewy texture that is similar to deodeok (mountain herb root) and is thus called ‘deodeok pollack’ as well. A deep flavor is created by aging in the freezing cold winds and snow by hanging at Daegwallyeong.
└ Hwangtae being grilled
Hwangtae (dried pollack) is a natural food with almost zero cholesterol and the fat content is also less than 2%, and so it is great for dieting and cosmetic purposes compared to other fish. According to the Donguibogam (Principles and Practices of Eastern Medicine), it is a food that promotes metabolism of various organs in the body and makes the head clear. In addition, it has excellent alcohol detoxification abilities and is thus good for hangovers. As it is a nutritious food, many people seek this and it is enjoyed in various ways such as grilling, boiling, steaming and deep frying.
└ Grilled Hwangtae
Hwangtae, or dried pollack, which is dried to a nice chewy texture, is placed in water and after applying a coat of sauce based on red pepper paste, it is grilled on the front and back. This grilled hwangtae is one of the most popular local foods of Pyeongchang and is characterized by its chewy texture and rich flavor, and it boasts the best taste by combining sweet and spicy sauce with the hwangtae. It is moist and soft, so it can be enjoyed by men and women of all ages. Most grilled hwangtae in Pyeongchang can be ordered as a meal with rice, and the tasty side dishes and a deep-flavored hwangtae soup are added for a complete meal.