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HomeKorean Foodkorean food / seoul / Jang's Haenyeo House - 1186

korean food / seoul / [Busan Gijang] Jang’s Haenyeo House – 1186

Busan Gourmet Anchovy Sashimi is in season

Today, it's raining so that I can relax my mind. There are probably many people who think of hot water on a day like this, and there may also be people who think of “sashimi.” Today, I'm talking about Busan restaurants for people like that.

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With so many lighthouses, Yeonhwa-ri, where there are many places to take pictures, is always as friendly and warm as home to me.

Yeonhwa-ri is an area I love because it has lots of delicious food and good people. The “light chip” has now passed, but it rains like that yesterday and today, as a sign of spring waking up and coming so that you can experience it right in front of you. Some people love spring, but they don't like the rain, so when they start going out after the rain has stopped, they miss the spring that has come before they know it. Above all else, this area is famous for its abalone porridge. However, it can be eaten at any time; when April comes to mind, I think the fresh millet anchovies that are enjoyed in season is probably the fresh millet anchovies that are enjoyed in season.

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Waves blow in a quiet town.

This is because now is the time when foods made with melchi are being introduced one by one.

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Together with my brother, who is a seafood killer, I visited Jang Si Haenyeo's restaurant in Busan, which is extremely cheap and popular.

The public parking lot is spacious, so it's easy to feel comfortable even if the area is always crowded with people. Quietly take a seat in the back.

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The composition is really messy. All of these awards are set 2.
A large “abalone sashimi”, “tantangi,” which comes with conch and wild fish, and finely chopped onions and salted sauce, and “was filled with plenty of seafood, flounder, and melch sashimi. The biggest reason to visit this place is probably the value for money, but even if you don't have to put it into words, when you look at the sheep, everyone asks if it's per person, but this is just 50,000 in a fancy dress, and there's no superequipment. It is said that when spring came, the mussels became more fragrant, so they removed the mussels and added more scallops. My aunt had changed and seemed to be kinder than before, so I felt a small sense of emotion along with a sense of kindness.

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A delicious Busan restaurant where you can eat it with fresh rolls or eat onions, samjang, and sashimi in Madoros style

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The seaweed called koshiraegi has a crunchy texture and is more fun to eat if you put plenty of it on top of the soy sauce and eat it as a side dish.

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Instead of giving several small ones, they also had fun picking and eating, such as abalone sashimi, which is cut into large pieces, sea cucumber, and sea buckthorn.

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Gotong has a good chewy texture, but breaking it is also a job.

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It adds a crunchy texture to the soy sauce.

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I liked the generous size of the lettuce, which seemed like it could be wrapped up and eaten with anything.
It's fun to spread the lettuce, place a skewer with plenty of grass on the bottom, raise the top a little bit along with the sashimi, add pepper, onion, and garlic to make it a size that makes your mouth pop, then hand them a bite and take a picture of them eating naturally, so it's fun to take a picture of them eating naturally. My younger brother also had to go to a collection of poems, so he kept a private collection.

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It's full of freshness.

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My brother was a very good driver, so I was the only one to drink. I'm so good that I can't see anything with my eyes, so I always write that I'm confident and read that I'm a beginner.

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It was my first time eating something raw like this after always eating only things that come with condiments.

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It seems to be a fish with a very deep natural flavor.

The rich aroma and melt-in-your-mouth texture are impressive. Frozen anchovies are often served with sauce, but it's hard to serve them as sashimi without any seasoning if they are fresh. Freshly picked from the boat, I was in a hurry to get into someone's mouth, so it's hard to find sashimi that comes with a rich aroma and flavor unless it's “same-day karate.” I was able to feel that it was worthy of being called an April delicacy. The composition of food with good ingredients and good value for money is nothing to be disappointed even if they make a good story and give more praise.

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The last restaurant in Busan is the most famous abalone congee in Yeonhwa-ri…
It doesn't contain any condiments, so if you eat it while it's hot, you won't feel any flavor. It's a good idea to note that when chilled, it has a rich, mild aroma, and you can enjoy it deliciously, and if you eat wild octopus chilled together in a hot porridge, you can enjoy the soft yet chewy texture.



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