Product Description

Jukbang anchovy is a fan-shaped dish made of bamboo called 'Jukbang'.
The word comes from catching anchovies through stakes.
It is not caught with a net like general anchovy, but by the rapid flow of the clean waters of the southern coast.
By letting the anchovies go into the jukbangryeom, they can be retrieved without damaging the scales or the body.
Since the installation of jukbangryeom and the license for fishing grounds are limited, only a small amount can be produced,
It grows in the southern coast, where highly nutritious plankton live, so its flesh is firm and
It is a high-quality anchovies that are low in oil and do not have a fishy smell.

Product Specification

170 * 230 * 50 (mm) 1 BOX

Product Use

1. Snacks and munchies

2. side dish

Our Company

Woori-DFG Daraeng-i Products

Bamboo weirs are the Korean cultural heritage that our ancestors used to catch fish, and it hands down the ancient wisdom.
Fish is caught by rising and falling tides. Fish brought in with the rising tide and is caught in the weirs during the falling tide. locked inside the weirs as its door closes. The current is fast particularly in the South Sea, and the fish caught in this region has chewy meat and offers much sweeter taste compared with other regions.
For these topographical characteristics, the anchovies caught in the South Sea boast of the best taste of Korea.

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