“Geonjeong” is the word used to refer to dried fish in the area around Sinan in Jeollanam-do. When the cold wind started to blow in Sinan, people would begin drying the fish to store them over winter. The traditional method for making “geonjeong” is to gut fish like croaker, sea bass, and rockfish, then salt the fish and wash them in seawater. Next, skewer the fish in wooden skewers, and then hang them out to dry for about a month in the sea wind. Steamed dried croaker is an exquisite dish used for memorial rites. The fish is soaked slightly in the water rinsing the rice, spiced with green onions, garlic, onion, and extra spicy chili pepper, and then steamed.
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