영문사이트

Sand Lance

This famous 16th century Korean medical treatise stated that turnips are “good for the ‘five viscera’ (heart, liver, spleen, lungs and kidneys). They promote liver function, and effectively combat liver illnesses such as jaundice. They are also known for their ability to heal boils, relieve hangover, hemorrhoids and chronic constipation, and clear up cloudy vision. Turnips possess diuretic properties. They are an excellent remedy for abdominal water retention and obesity, and can be used to fortify the diets of patients in convalescence. Turnips provide preventive benefits against many diseases.”
The medical treatise further notes that “the turnip can be eaten in its entirety, from buds in spring to foliage in summer, stems in autumn and root in winter. It is a useful vegetable which can be a substitute for main staple foods. Their roots remain in the ground, and begin a new season of growth the following spring. Regular consumption of turnips can help in the maintenance of ideal body weight and health. They can be consumed in larger quantities for greater health benefits.”

Sand Lance Extract, A Clean Organic Food with a Pleasantly Light Flavor and Aroma

Fish extract made from sand lance caught off Baengnyeong and Daecheong Islands is a favorite condiment among discerning Korean homemakers. Although it has yet to earn nationwide recognition, this fish extract has a growing base of customers, most of which are enthusiastic devotees who would choose it over any other fish extract. The sand lance used for local fish extract production are caught in shallow sea areas near Baengnyeong and Daecheong Islands, 3 to 4m deep, between April and June of every year.
Sand lance are a slender and long marine fish of the Ammodytidae family, and are chiefly found in the clean sea areas near Baengnyeong Island. Local fish extract makers use one-year-old sand lances, usually 13 to 15 cm in length. This soft-boned fish with only a moderately-developed gut is ideal for making fish extract.
Although sand lance can be caught year-round, after June they develop stronger bones and become bigger, making them unsuitable for the production of fish extract. Sand lance extract is celebrated for its light flavor and its special aroma, which is free of any “fishy” smell. Making sand lance extract is rather simple. One-year-old sand lances caught with nets, twice a day at high and low tides, are mixed with salt, without gutting. The ratio of fish to salt is about 7:3. The mixture is then kept in a sealed container for 10 to 15 months.
Matured at Shady Sites Near the Shore
As maturing progresses, the fish gradually becomes completely disintegrated, and sinks to the bottom of the container. The clear nectar that forms above the fish sludge is the extract. The extract is then collected and put into a processing tank, where it is strained two or three times to remove any remaining sludge before being packaged for distribution. The fish extract is an all-natural condiment that incldues no chemical additives or spices, except salt. The salt used in this 100% natural food is sun-baked sea salt from the West Coast of Korea.
Unlike most other fish extract products, sand lance extract is not only used for making kimchi. Many people use it as a substitute for soy sauce. When used in kimchi, sand lance extract provides a refreshing flavor with no unpleasant fishy smell, and helps to preserve the freshness of the kimchi for longer. Sand lance extract can be used instead of soy sauce to create interesting variations of vegetable dishes or soups. Adding it to a bulgogi marinade can help to soften the meat and reduce the “meaty” smell.