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korean food / seoul / 5 winter ‘fishing roads’ on the east coast for a hopeful new year – 2518

Thanks to Korea
's topography surrounded by the sea on three sides, you can enjoy a variety of seafood every season. Winter, when the cold wind blows hard, is a time when seafood
becomes firmer and more tasty to withstand the lower water temperature. In particular, the east coast, which has reached winter, is overflowing with seasonal
seafood along Fish Road, starting with Goseong in Gangwon-do and continuing to Busan. At Sokcho, Yangyang, Donghae, and Samcheok, there are plenty of eggs in yangmiri and drumok; at Sokcho Port, Sokcho
Port, and Daepo Port at Sokcho's Sokcho Port; at Jukbyeon Port in Uljin, moray eels with a fun texture; at Jukbyeon Port in
the East Sea, light pufferfish and flounder from Goseong Gejin Port; yellowtail that exudes a rich flavor at Pohang Kowloon Port You can meet each one. Here are some seasonal seafood
restaurants on the east coast for a hopeful morning.

1. The
freshest way to enjoy
Yangmiri, Sokcho
's Dongmyeong Port
'Squid Nanjeon Street'

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“Squid Nanden Street” is a place where there are long lines of trouble along the path leading from Dongmyeong Port to Gumgang Bridge and Seorak Bridge. The scenery of yakiniku boats
going back and forth to the port with the blue sea adds flavor. At each restaurant, you can enjoy seasonal seafood freshly caught by fishing boats. The signature winter menu is “Yangmiri,” which has a
fresh feel on its silvery surface. The most popular method of grilling yangmiri sprinkled with coarse salt is on a thick briquette fire. It's fun to choose two flavors of yangmiyaki cooked with
the aroma of fire, and sounom, which has a rich egg, and sounom, which has a savory flavor because it contains soy sauce.

[Shikigami Tip]

â–²Location: 214-1 Jungang-ro, Sokcho, Gangwon

â–² Opening hours: Varies by store

â–² Price:
Yangmi-yaki 10,000 to 15,000 won, grilled chicken drumsticks 10,000 won

â–² Testimonial (
Sugar Boy): Every winter, I go out to eat salmon roe with Yang Miri. The way the
fish is dried in front is also nice and enhances the flavor of the sake
. I usually mix these two types of fish with yangmiri
and pike, but with 20,000 won noodles, I can eat a full meal.

2. A raw cod bath that makes you feel refreshed the
you eat it, Yangyang
'Fresh Cod Bath on the Hilltop Sea'

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A large cod shaped sculpture draws attention from afar at “Saengdaegutang on the hilltop of the sea.” When you order a meal, you'll be served plenty of neat side dishes such as grapefruit salad, Chinese cabbage paste, herb sauce, salted fish, and
kimchi. The signature menu, “raw cod soup,” is eaten by putting raw cod and parsley cut into large pieces in a clear broth and simmering it.
Seasoning with minimal seasoning brought out the fresh yet refreshing flavor of raw cod to the fullest. The plump cod meat has an attractive texture that fills your mouth
when you eat it. The rich flavor of cod meat soaked in the broth is enhanced by adding wasabi soy sauce. Red pepper powder and cheongyang pepper are provided separately, so you can adjust the spiciness
according to your taste.

[Shikigami Tip]

â–² Location:
4-43, Mulchi 3-gil, Ganghyeon-myeon, Yangyang-gun, Gangwon-do

▲Business hours: Weekdays 10:00 — 21:00, weekends 08:00 — 21:00

â–²Price: Raw cod soup 20,000 won, grilled flounder 25,000 won

â–² Testimonial (shiitake mushroom): It's so delicious that you can whip up
a bowl of rice with just a side dish. Hehe, I was so thrilled that the moment I took a bite of the soup I had been looking forward to, I heard a whooping sound. The soup isn
't irritating either, so it's perfect for when you want to make a clear soup!

3. “
” in Sokcho
, fresh gomguk soup made from moray eel brought in the same day

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“Sadonjip” is a mugomguk soup specialty store that has received word of mouth among locals. Recently, since it was introduced in various gourmet programs, the number of tourists has also been added, and it is always
a popular destination. “Mugomdang” uses only fresh moray eels caught from the sea in Sokcho every morning. The mugomguk soup, which is enjoyed by putting sliced moray eels and vegetables in a pot and simmering it, is a refreshing yet sharp soup with plenty of
red pepper powder. The soft texture of moray eel mixed with the hot soup stands out for its soft texture that
melts and spreads smoothly the moment you put it in your mouth. In addition to moray eel, it also contains entrails such as eggs and liver, so you can experience a variety of flavors and textures for each part.

[Shikigami Tip]

â–²Location: 8 Yeongnanghaean 1-gil, Sokcho, Gangwon

▲ Business hours: 08:00 — 19:00 on weekdays; 07:00 — 19:00 on Saturdays; 07:00 — 15:00 on Sundays; B/T 15:00
— 17:00
; closed on Thursdays

â–² Price: Mugomguk soup 20,000 won, boiled flounder (medium) 40,000 won

â–² Review (Shikigami
Pokdong94): If you eat alcohol, it's a better place to eat! There are a number of Sokcho
mulgomdang restaurants, but this is my favorite place
. Moray eels are so dull, as if you just eat
them, they'll disappear right away
. It's a flavor where you come to make soup and then go back to eating alcohol. LOL

4. Enjoying flounder sashimi to the bone, Gangneung 'Hansung Food'

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“Hansung Food”, located on the edge of Ponam Market, is well known as a regular restaurant for local residents. It offers a
variety of dishes using domestic fish such as flounder, mackerel, and dochi. The signature menu is “Kajamangashi,” which is served with vegetables mixed with steel-cut flounder and mixed with soy sauce.
Flounder sashimi, which has a pure white color that enhances the taste, blends harmoniously with the crunchy texture of sherbet and the savory flavor that spreads as you chew.
You can enjoy light flounder sashimi in a variety of ways, from first dipping it in soy sauce, tasting it in a sashimi style with vegetable sauce, and finally adding rice to the sashimi bowl, which is lightly grated.

[Shikigami Tip]

â–² Location: 11, Namgu-gil 30beon-gil, Gangneung, Gangwon

▲Opening hours: 11:30 — 22:00 every day, closed on the second and fourth Mondays (irregularly)

â–²Price: Flounder sashimi (medium) 35,000 won, spiced water hammer (medium)
23,000 won

â–² Testimonial (it's always a drink): I stopped by
on a family trip with my parents, and every one of them was satisfied with this restaurant. I tried flounder sashimi for the first time, and it was strangely addictive. Hehe, the combination of flounder sashimi was great
when eaten with spiced seaweed soup!

“Hupo Diner” in Sokcho
, a pike stew that is
fun to chew

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“Hoopo Restaurant” is a restaurant that has specialized in fish dishes since 1965. The menu is full of tasty
foods, such as stew, stew, egg soup, sashimi bowl, etc. The signature menu is “dorumoku
jigae,” where you make your own pickles with broth and eat them that are filled with plenty of eggs that seem to be pouring out quickly. The tender fish meat is chewy and plump, making it pop and give it a rich texture. The soup, which contains the subtle sweetness of green onions and radish, thoroughly
envelops the fish meat and completes an even deeper flavor. “Simmered meat,” which is made by carefully selecting the most delicious fish of each season, is also a popular menu. Fish such as stingrays, flounder, and herring are mixed with spicy
condiments to create an addictive flavor.

[Shikigami Tip]

â–² Location: 22, Jungang-ro 108beon-gil, Sokcho, Gangwon

▲Opening hours: 08:30 — 21:00 every day

â–²Price: Dragonfish stew 30,000 won, simmered stew (medium) 30,000 won

â–² Testimonial (HyosuBee):
A steamed sandfish stew filled with a pot full of eggs! If you want it to boil to a certain extent, remove the sandfish roe with a spoon, pour it into one bite, and be sure to chew it, and the
shochu will pass to the temple. If you put a salamander egg and radish into the rice and grate them together, I think it's really safe to eat the two parts of the rice.

*The copyright of this post belongs to Shikigami, and the original link and source must be posted when using the post.

*This post can only be used for non-profit purposes and cannot be modified or used in other creative works.



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