A “demand food party†that awakens your sleeping food DNA
When the spring energy slowly creeps in, it flutters out
The fresh taste of the spring sea dancing in your mouth!
The earth, which was shriveling in the spring breeze, is alive
It starts blooming again.
Can you hear the exciting sound of spring coming
The speed of the sea filled with the warm spring sun begins to prepare for a fresh spring
Overcoming the bitter winter sea and waiting for spring
The perfect taste of spring brought by the sea
Full of spring energy that will awaken your sense of taste after falling asleep in winter
Today's menu is “Spring Seafood.â€
Seasonal seafood is what is caught a lot in the first season
Second, gaining weight just before the spawning season
Third, the meat is full of oil
Check out spring seafood on the Spring Fish Map
Namhae Todari
Although they are caught a lot in spring
Losing less weight, 2% less than eating sashimi
At this time, if you meet mugwort and boil it in soup
Todari that shows its worth
Spring, when mugwort comes out, is the best time to enjoy todari mugwort soup
Dodari mugwort soup, an ensemble of light dodari and fragrant mugwort
Namhae's second spring seafood, sea bream
With a fantastic gradation
Strange red color
The most beautiful colored brown crab that flies in the ocean
In spring, Namhae is the season for cultured sea bream
When the red crabs in the ocean rise above the surface
The sea becomes a field of flowers in spring
The bitter gasoline smell and taste of sea bream is due to the season.
Sea urchin tastes best in spring.
Next is anchovies
In spring, Namhae Port is full of anchovies
The representative spring anchovy dish is grilled anchovies
Just sprinkle salt without any seasoning
It's delicious even if you just bake it over a fire
Grilled anchovies, a spring delicacy
After cleaning the puffy anchovies
Add fragrant parsley and sauce
Anchovy sashimi seasoned with the flavor of the creature
Anchovy sambap made by adding various condiments
The best spring dish when served with fresh vegetables and rice
The most delicious time is when a zukkumi egg is half full
Pretend plump zukkumi on a charcoal grill
While sizzling with the scent of charcoal
The natural aroma and flavor of zukkumi has been upgraded!
Clams, another seafood from the West Sea
The magic of clams that makes a delicious dish no matter what you do
Ahead of spawning from June to July
Fleshy spring clams
The beautiful appearance of a clam that catches the eye
Selected by the Demand Gourmet Association from now on
Here are some “spring seafood†restaurants you should go to before closing.
The first dining room
A place where you can enjoy the scent of the spring sea in Tongyeong
'Mungega' in Tongyeong, Gyeongnam
The flower of the sea blooming in full bloom
Fresh sea bream sashimi full of the smell of the sea
Nongik goes with sea bream bibimbap, which has the scent of sea urchin
A place where you can enjoy a variety of Tongyeong sea bream dishes
Sea buckthorn sashimi that looked clean because there was little water in it
The scent of the Tongyeong Sea that remains in your mouth
The size of a relatively small sachet
Sea bream bibimbap made with a beautiful picture of a baby's own
If you put more sashimi in bibimbap and shrivel
You can enjoy a spoonful of crabs in one bite.
Sea bream bibimbap using aged sea bream
Finely chop the fresh sea urchin
Sprinkle a little bit of fish sauce
Add green onions and garlic and mix,
After 2 to 3 days of refrigeration aging
Aged sea bream for bibimbap filled with the flavor of soy sauce is ready
If you add mussel essence made by simmering mussels in boiled water and gopja-chÅ soup
The taste and flavor of yellowtail bibimbap with the umami of mussels
Colourful garnishes arranged neatly
The light fragrance that comes from aged black crab and
Rice grains with a glossy finish that looks like they have been coated
Bibimbap with incense
Han Joo-pyeong: Blooming flower popcorn popping in the mouth
Second dining room
Made using the natural flavors of ingredients filled with the scent of spring
A place where you can enjoy Todari mugwort soup
'Sujung Restaurant' in Tongyeong, Gyeongnam
Natural dodari freshly caught from the spring sea and
A delicate mugwort filled with the sea breeze
Clunky but carefully captured
The scent of mugwort made subtle use of at fantastic timing and
For children and adults
A house that will open a bright spring with just one mugwort soup
The feeling of a quiet old Japanese style
The bar-shaped table structure connected to the kitchen
Japanese-style restaurant structure
This restaurant's spring delicacy is Todari mugwort soup
The awkward scent of mugwort that you feel when you drink it for the first time
The fragrant scent of spring mugwort and
The umami of todari meat
Todari mugwort soup with a quiet party in the mouth
Chicken thigh meat that had a chewy texture
If you add mugwort one more time, the scent becomes even stronger
After putting the todashi in boiling water
The key is how to put out the light at the right time
Mugwort in Todari mugwort soup grows in the sea breeze
Island mugwort is known for its strong sweetness and rich aroma
A taste you can always eat with confidence using fresh ingredients
Sashimi is another must-try dish at this restaurant
Single sashimi served in just the right amount to eat alone
Start with a neatly arranged episode
It even rolled up and came out of nowhere
Sashimi for one served in various forms
If you add 2,000 won to order a set meal, you can even freshly cooked rice and fukguk
If you make sashimi for 2 or more people, you will get 4 types of sashimi.
Saury cutlery is hard to come by in Seoul
The chewy texture and rich flavor stimulate the salivary glands.
Mullet sashimi lightly cooked on the outside by pouring hot water on the skin
Mullet, which is in season in spring, has an excellent savory flavor.
Of course, the types of fish that change from day to day
Clean the fish every morning
Sashimi aged in a refrigerator for half a day
Moderately aged, the umami is slightly enhanced
A place where you can enjoy sashimi
Han Joo-pyeong: Don't tell anyone about this soup!
The third dining room
A place where you can enjoy sweet and chewy cockles brought from Yeosu
A place where you can enjoy fresh seasonal seafood that changes with each season
Sweet, chewy cockles and
Even the tangle-tangle-tangle-full zukkumi
A scene full of the flavors of the spring sea
Use fresh seafood from Yeosu
A place to enjoy the taste of Yeosu
Cockles, the representative seafood of spring
If you slightly boil a neatly trimmed cockle in broth
Sweet and chewy cockles shabu-shabu
Depending on the time it is cooked and eaten
Chicken clam shabu-shabu where you can enjoy a variety of flavors
What you can feel in the big cockles from Yeosu
The clear and sweet flavor of the sea off Yeosu
A neatly trimmed cockle
Shabu-shabu with cockles in a clear broth that brings out the natural flavors of the ingredients
The more it boils, the darker the soup
After eating shellfish shabu-shabu and then cooking it, mochi soup
With a sparkly shiny maesaengi
The perfect match of crispy mochi
Maesaengi mochi soup with an excellent combination of the three flavors of maesaengi, mochi, and broth
Another recommended menu is zukkumi sauce
Slightly boil the green buttercups in hot water
If you mix it with your own soy sauce
Sweet and sour buttercup sauce completed
A zukkumi that is in season and is huge in size
Boil the seasonal Yeosu zukkumi until tender
Enjoy zukkumi sauce with sweet and sour buttercup
The zukkumi sauce is even more delicious with buttercup
Han Joo-pyeong: Clear and sweet sea