[K-Geography] Making Hancheon

MILYANG, Jan. 11 (Yonhap) -- On the 11th, residents are drying hancheon (한천) in Sannae-myeon, Miryang-si, Gyeongsangnam-do. To make good hancheon, boiled umutgasari (red algae) is repeatedly frozen and thawed in cold weather and dried gradually during the winter season. Hancheon is produced only from late November to early mid-March the following year when the night temperature drops below zero.

photos by Lee Jung-hoon

[Lee Jung-hoon, who took these pictures, is a reporter at Yonhap News Agency's Gyeongnam News Headquarters]

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