[Free Separate Shipping] 5 Yeonggwang Beopseongpo Buse Steamed Barley-Dried Yellow Croaker

The Origin of Yeonggwang Gulbi

- Dating back to the Goryeo Dynasty, yellow croakers that overwintered in the waters off the East China Sea migrate northward to Yeonpyeongdo Island to spawn when the ice melts. During this time, they spawn in the waters off Chilseon, near Beopseongpo in Yeonggwang, between April 10 and 30. Because they are full of roe, they taste excellent and represent the true flavor of Yeonggwang Gulbi. Consequently, Yeonggwang Gulbi has long been a specialty produced in Beopseongpo that was served as the finest on the King's royal table.

What is Yeonggwang Beopseongpo Gulbi?

- Gulbi refers to yellow croaker that has been salted and dried. While other regions use a method of soaking the fish in saltwater before drying, Yeonggwang Gulbi is prepared by layering the fish in sun-dried salt that has been stored for over a year to completely remove the brine. In Beopseongpo, this salting method is called "Seopganbeop." Unlike the soaking and drying method used in other regions, this method results in fish that are glossy, chewy, and delicious. Myeongga Steamed Barley-Dried Yellow Croaker

- Although Myeongga Steamed Barley-Dried Yellow Croaker is made from imported *Sanbuse* (a type of small yellow croaker), which is larger and relatively cheaper than *Chamjogi* (yellow croaker), we use products certified by Yeonggwang County. These fish are directly selected and imported by the Yeonggwang County Office, not a general supplier, and dried for 9 days in the sea breeze in the unique environment of Beopseongpo, Yeonggwang, just like *Chamjogi*.

Furthermore, to eliminate fishy odors, the fish is aged for 12 hours in a mixed base containing Gwangyang plum extract and *Jeongjong* (sake). After steaming using a high-temperature steamer, it is flash-frozen and then packaged with vibration. Therefore, you can enjoy it conveniently by simply microwaving it for 2 minutes without the need for thawing or preparation.

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