Winter delicacy returns to Korea as plunging Pacific catch drives up prices
As the first crisp autumn winds sweep across the East Sea, the port city of Pohang in North Gyeongsang Province begins producing "gwamegi" — Korea’s cherished winter delicacy of dried Pacific saury. But this season, a sharp slump in oceanic catches is turning the savory staple into a luxury commodity. Pohang launched a nationwide promotional blitz on Wednesday at the National Assembly in Seoul,…
As the autumn winds blow in from the East Sea, the coastal city of Pohang in North Gyeongsang Province starts producing gwamegi, Korea's prized winter delicacy of dried Pacific saury. This year, however, a significant drop in oceanic catches has transformed the beloved food item into a rare and pricey commodity. To address this, Pohang initiated a nationwide promotional campaign on Wednesday at the National Assembly in Seoul, announcing the 2026-2027 season of gwamegi.
Known for its tender, chewy texture and robust, savory taste, gwamegi is a traditional treat made in the seaside town of Guryongpo. The fish is hung on wooden racks, left to dry and cure under the cool night air and sea breezes over several weeks. In Korean cuisine, gwamegi is a nutrient-rich winter superfood, rich in omega-3 fatty acids known for supporting heart health and circulation.
It is usually served in fresh seaweed or perilla leaves, accompanied by spring onions and a splash of vinegar and chili sauce.
Written by urgent.news from The Korea Times's reporting — not their text. Machine-written — may contain errors; check the original before relying on it.
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