Korean Smoking

Korean smoking guide: hot-smoked, cold-smoked, hardwood-finished, and smoke-preserved food, safety notes, shelf logic, and recipes from Seoul courtyards, Jeol

• hwangtae pollock - smoke work from jangdokdae - 25 min
• smoked duck - smoke work from jangdokdae - 45 min
• oak-finished pork belly - smoke work from jangdokdae - 1 day
• smoked tofu - smoke work from jangdokdae - 3 days
• charcoal mackerel - smoke work from jangdokdae - 2 weeks
• winter dried fish - smoke work from jangdokdae - 45 min-5 days