Gwamegi, Semi-dried Herring or Mackerel Pike, 冻秋刀鱼干, 凍秋刀魚乾, クァメギ, サンマの干物, 과메기 Leave a comment

Gwamegi refers to saury half-dried through repeated cycles of freezing and thawing in a dark space. For this dish, remove the bones and skin the gwamegi and serve with fresh brown seaweed, garlic, green pepper, and a vinegar-based gochujang.

冬天将秋刀鱼反复冷冻和解冻,在背光的阴凉处晒干,制成秋刀鱼干,也可使用青鱼。去骨去皮后,配上生海带、大蒜、青椒和酸辣酱一起吃即可。

冬天在陰涼處晾乾青魚和秋刀魚,使之經歷反復的凍與解凍的過程,以這種方式加工的秋刀魚叫做「秋刀魚幹」。吃的時候剔除魚骨和魚皮,加入鮮海帶、蒜、辣椒、醋辣醬拌勻。

冬にニシンやサンマを凍らせては溶かすの作業を繰り返しながら陰干ししたものを「クァメギ」と言う。骨を抜いて皮をむいた半干しさんまに生わかめ、にんにく、青唐辛子、酢コチュジャンを添えて食べる。

Leave a Reply

< Back
There are no products in your cart.
Product total: 0.00$
Pay now
0
0 items in your cart - 0.00$
Pay now
0