samganga

Samganga refers to a traditional South Korean method of drying and preserving food, particularly vegetables, by utilizing sunlight and air. This technique is most commonly applied to vegetables like radishes, cucumbers, and peppers, which are often thinly sliced or cut into strips before being laid out on mats or racks in sunny, well-ventilated areas. The process involves carefully monitoring the drying conditions, ensuring even exposure to sunlight and protection from rain or dew.

The primary purpose of samganga is to remove moisture from the food, which inhibits spoilage and extends its shelf life. The dried ingredients can then be stored for extended periods and are often rehydrated and used in various Korean dishes, such as kimchi, stews, and side dishes. Samganga is a sustainable and economical practice, deeply rooted in Korean culinary heritage, allowing for the preservation of seasonal produce for consumption throughout the year. It requires patience and attention to detail, reflecting a close relationship with nature and a focus on resourcefulness in food preparation. The dried vegetables often develop a distinct chewy texture and concentrated flavor, which are highly valued in Korean cuisine.