A wooden drying facility for Alaskan pollack, or "myeongtae" in Korean, is covered with snow at Jinburyeong Pass in Goseong, Gangwon Province, northeastern South Korea, on Feb. 6, 2024, in this photo released by the Goseong municipality. Dried pollack, called "hwangtae" in Korean, has been a favorite food of Koreans for centuries. To make hwangtae, Alaskan pollack with the internal organs removed are repeatedly frozen and thawed in cold weather as they dry gradually during the winter season. (PHOTO NOT FOR SALE) (Yonhap)
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