Meat and fish are first treated with salt and spicy seasonings, and smoked in certain temperatures. Many of the elements, such as aromatic element, present in the wood smoke either produce a film on the meat and fish or infiltrate into them, sterilizing and preserving them as well as adding unique flavor and aroma to increase their palatability.
   Smoking practice has quite a short history in the Korean dietary custom, but it has already gained popularity for unique tastes and good preservative effects of smoked foods. With the development of food processing industry smoked foods are enjoying growing demands as well.
   Various materials are smoked, such as pork, duck, chicken, catfish and rainbow trout.
   There are mainly two smoking methods; one is to begin to smoke cured meat or fish at 20℃ and heat process to 120℃-130℃, and the other is to cold-smoke materials at 20℃ or lower temperatures and age them.
   Almost all kinds of meat may be smoked. Generally, fowls are smoked as a whole, and in case of four-footed animals, their legs, ribs and other cuts, and sometimes guts are used for smoking.
   Such freshwater fishes as catfish, rainbow trout, snakehead, mandarin fish, and char may be smoked.
   It is preferred to fire wood of broad-leaved trees, particularly apricot trees and oaks.
   Oak wood fire produces little harmful substances like benzopyrene and improves the tastes of smoked foods.
   Well-smoked foods have transparent brown or maroon colour, and looks clean and glossy in appearance.
   Smoked foods are eaten as they are, and they are favourites with fresh vegetables rich in vitamin C.