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Home > Special Product > Seafood > Dried fish
Homigot Village
Gwamegi

What is Gwamegi?
Fresh markerel, immediately after they are caught from the crystal clean east sea, are frozen at 10oC below zero. They are dried in the open yard from December by being frozen and thawed repeatedly. Thanks to this natural drying process, they have a good flavor and are rich in nutrients. In the past, they were preserved for the king himself.
▶ Gwamegi fish : Markerel pike, herring
▶ Package unit : Durup (20 markerel pikes or herrings), vacuum packaged Gwamegi (for 4-season sale)
▶ Prices : 7,000 ~ 8,000 won per Durup
▶ Seller : Homigot Yeongeo Union (Homigot Distribution) (Tel. 054-284-9419)

Vacuum packaged Gwamegi (for 4-season sale)
Vacuum packed Gwamegi has been developed to provide the original taste of markerel pikes for 4 seasons by keeping them in the vacuum state. After tasting, you can make the purchasing decision.
- Price : 4,000~5,000 won for 1 bag
- Seller : Homigot Yeongeo Union (Homigot Distribution) (Tel. 054-284-9419)

How to eat for a better taste
Remove the skin and bones from properly dried Gwamegi. Add a sweet-and-sour bean paste sauce and thin green onion and wrap them with fresh brown seaweed. It is excellent when taken with liquor.

Rich nutrients
Gwamegi is a high protein food rich in EPA and DHA, good at enlarging blood vessels, so it prevents geriatric diseases. It also has a wonderful taste.

Origin of the term Gwamegi
It originated from the word 'Gwanmok,' standing for dried herring. 'Mok' in the word 'Gwanmok' was pronounced as "megi" in the dialect of the Pohang region, so 'Gwanmok' changed to "Gwanmegi" and the "m" sound was again omitted. Finally, the word began to be pronounced as "Gwamegi."

History of Gwamegi
Many herrings have been caught in the East Sea since a long time ago. The herrings caught in the winter were dried by the unique smoke-drying method by which fishes were frozen and thawed repeatedly until they were well dehydrated. They were called Gwamegi. They were dried around the lattice window of a rural kitchen.
In rural areas, pine tree branches were used as a fuel for cooking rice in a kitchen where a rice pot was placed over an open fuel hole. The smoke produced from the fire came out through the lattice window. Herrings were hung around this window. They were frozen and thawed naturally by winds, and the fragrance of pine tree needles was absorbed into the herrings. Because of their fabulous taste, they were presented to the king. Unlike hanging herrings exposed to the wind, the smoke-dried method exhibits the talent and ingenuity of our ancestors.



Pidegi

What is Pidegi?
Pidegi is a 70% dried cuttlefish. Immediately after being caught in the clean East Sea, cuttlefish are dehydrated by 70% under the fresh sea wind. "Pidegi" contains a proper ratio of water, taurin and betaine, so it has a softer flesh and far better taste than dried cuttlefish. When they are burned, a unique odor is produced due to the content of taurin containing EPA, which inhibits neutralization; DHA, which stimulates the brain; a substance counteracting toxicity in the liver; and HDL, which prevents geriatric diseases. Indeed, Pidegi is an anti-aging health-aid food.

- Distribution season
All year round

- Packages and prices (1 chuk = 20 cuttlefish)
□ Extra large  2.5Kg                  30,000 won
□ Large  2.0Kg ~ 2.5kg              25,000 won
□ Medium  1.5Kg ~ 2.0kg          20,000 won
□ Small  less than 1.5Kg            15,000 won
* Prices may change depending upon the quantity supplied.

- For purchasing and information
- Pidegi is directly delivered from Homigot to the home at the price offered in Homigot. (Orders are delivered either by a home-delivery service or by postal delivery.)
- Homigot Distribution (Yeongeo Union, Tel. 054-284-9419) produces and sells Pidegi.



Homogit Dried Cuttlefish

Fresh cuttlefish are purchased at the Homigot Pier in the early morning, and villagers dry and supply them within 5 days to inland consumers. The taste of dried cuttlefish depends upon the environment (sunshine and wind) under which they are dried. Korea has many famous production places for cuttlefish. Homigot, thanks to its sunshine and fresh sea wind, supplies dried cuttlefish equal to those dried by cuttlefish fishermen immediately after they are caught. Once tasting a Homigot dried cuttlefish, consumers become loyal to it.
Homigot also half-dries fresh cuttlefish in a good environment.
Any guess should be rejected before the taste and quality of Homigot dried and half-dried culttlefish are really experienced and compared with other cuttlefish.

How to select quality cuttlefish
Quality cuttlefish are gray, with some black horizontal lines (cuttlefish caught around the Korean shore)
Quality cuttlefish are 60~80% dried.
Half-dried cuttlefish are thinner than dried cuttlefish though they are equal in weight.

How to keep
- Dried cuttlefish (validity period
- 3 months from the purchasing date)
  Cover them tightly to protect them from being exposed to the air.
  Keep them in a cool place.
- Half-dried cuttlefish (validity period - 1 month from the purchasing date)
  Keep them in a freezer immediately after buying them.

- Purchasing season
All year around

- Sizes and prices (1 chuk = 20 cuttlefish)
□ Extra large  2.5Kg            30,000 won
□ Large  2.0Kg ~ 2.5kg          25,000 won
□ Medium  1.5Kg ~ 2.0kg          20,000 won
□ Small  less than 1.5Kg        15,000 won
* These prices may change depending upon the quantity supplied.

- For purchasing and information
- Orders are delivered to the home at the prices offered at Homigot.
(Orders are delivered either by a home-delivery service or by postal delivery.)
- Homigot Distribution (Yeongeo Union, Tel. 054-284-9419) produces and sells dried and half-dried cuttlefish.


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