"Gwangcheon Salted Shrimp / Laver Festival"
In the 1960s, the method of storing salted shrimp in an excavated area in the mountains was developed. The salted shrimp was aged for 3 months at a temperature range between 14~15°inside the excavated area and it was called "togul-saeujeot." It became widely known for its superb flavor and quality that are quite impressive. Since 1996, the Gwangcheon Salted Shrimp Festival has been held right before the kimjang (kimchi-making) season in October. At the festival, various cultural events are held and the salted shrimp and Joseon laver, which Gwangcheon is known for, are sold at discounted prices.
Gwangcheon's traditional laver is famous for its high quality and pleasant and savory flavor, and it is also rich in nutrients. It is called traditional laver because it used to be served to the king in the Joseon Dynasty. During the festival period, high-quality, low-priced salted shrimp and fish can be purchased.