South Korea trip tip-What to Eat in Korea

Korean regional cuisine -Gangwon-do Province in South Korea

Gangwon-do was one of the Eight Provinces of Korea during the Joseon Dynasty. The province was formed in 1395, and derived its name from the names of the principal cities of Gangneung and the provincial capital Wonju.In 1945, Gangwon-do (along with the rest of Korea) was divided by the 38th parallel of the U.S. American and Soviet Zones of occupation in the south and north respectively, which led to Wonsan joining the province's northern half in 1946 to serve as its administrative center. In 1948, the southern half of the province became part of the new Republic of South Korea. As a result of the Korean War ceasefire in 1953, the boundary between the South and North Korean portions of the province was shifted northward to the Military Demarcation Line.

 Gangwon-do province is known as one of the largest hwangtae producing areas in the nation.One of the must-eat dishes in Gangwon-do Province, is dried pollock, known as hwangtae, a natural ingredient made after a series of freezes and thaws. The most-beloved dish made of dried pollock is pollock soup, or hwangtae haejangguk. Dried Pollack Inje, the biggest place to produce dried pollack in Korea, supplies about 70% of total Korean dried pollack production.Pollock is hung and dried in wooden structures known as deokjang (덕장). After undergoing freezing and unfreezing between day and night, the fish turns somewhat yellowish in color and the texture gets tender. 

Pollock soup & grilled pollock 

Dried pollock, known as hwangtae

Dried Pollack of various sizes 

Dried Pollack :  Deokjang