Hwangtae, or dried pollack, that repeatedly frozen and thawed for a long time has a yellow color and a chewy texture. The meat becomes soft and loses the fishy smell by naturally drying in areas with high temperature differences. The climate of Inje is perfect for drying hwangtae and thus accounts for 70% of the hwangtae production in Korea making it the biggest hwangtae production area in Korea while also boasting the best quality. Because of this, Gangwon-do has highly developed cuisines using hwangtae such as grilling, steaming and stews.
└ Preparation of steamed hwangtae
Hwangtae (dried pollack), which is a specialty of Inje made with the ocean breeze from the East Sea and the cold winds of Inje valleys, is used in the famous local food of Inje, steamed hwangtae. Hwangtae soaked in water is added with bean sprouts, tofu and vegetables and steamed down with sauces to harmonize the savory tastes of hwangtae and spicy sauces. While hwangtae is commonly grilled, steaming it together with bean sprouts bring out the full flavors. It is moist inside, so it can be enjoyed by men and women of all ages, and the chewy meat of hwangtae adds fun to the meal.
└ Steamed Hwangtae
The hwangtae of Inje is plump as if it has been soaked in water despite being dried. It has soft meat and is also rich in nutrition. Hwangtae has excellent alcohol detoxification abilities so it is great for hangovers, and it is also rich methionine, glutamic acid, glycine, and alanine, thus helping to improve liver functions. Furthermore, it has beneficial proteins and low-fat contents to help with weight control, and is excellent as a nutritious meal for patients in recovery.