[K-Geography] Drying Pollock for 'hwangtae'

A worker hangs Alaska pollock, or "myeongtae" in Korean, out in Yongdae village in Inje Gangwon Province, northeastern South Korea, on Jan. 13, 2022. 

Dried pollock, called "hwangtae" in Korean, has been one of Korean's favorite food for centuries. To make hwangtae, the internal organs of Alaska pollock are removed and then the pollocks repeatedly get frozen and thawed in cold weather as they gradually dry during the winter season. (Yonhap)

Photos by Lee Jae-hyun

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