Women monitor agar, known as "hancheon" in Korean and "kanten" in Japanese, drying in the sun in the southeastern city of Milyang on Jan. 5, 2023. Derived from red algae, hancheon is chiefly used as an ingredient in desserts throughout Asia. To make good hancheon, boiled seaweed is repeatedly frozen and thawed in cold weather and then dried gradually during the winter season. (Yonhap)
Photos by Lee Jung-hoon.
[Lee Jung-hoon, who took this picture, is a photo reporter at Yonhap News Agency's Gangwon News Headquarters]
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