[Chungnam / Buyeo] Sunwon Restaurant – Spring Seasonal Ungeo Sashimi (Uyeo-hoe, Ueo-hoe) Set Meal (March, April) Famous Restaurant in Buyeo Town

I visited Buyeo to taste the gizzard shad, which can only be enjoyed for a single season in spring, specifically in March and April.

In Buyeo, it is often called Uyeohoe.
Located on Jungang-ro in Buyeo-eup Sunwon Restaurantincluding
Several shops are selling raw beef during that season.

A banner was hanging at the entrance.
“2025 New Year's Uyeohoe Begins.”
Of course, this year is 2026, but
Once the gizzard shad season is over, the banner will probably be gone too...?

The menu mainly consists of set meals.
Pollack stew, skate stew, yellow croaker stew, and cheonggukjang are lined up,
At the very bottom, Uyeohoe Large, Medium, and Small are written.
I asked if I could do it alone.
The small size is 40,000 won for two people
I requested that.

Origin label next to the menu

There is an explanation about Uyeo on the inner wall of the room.
“Experience the taste of a king enjoyed alongside Baekje history and culture — Ueohoe.”

The oxeye scad is a silver fish that lives by moving between the freshwater of Baekma River and the seawater of the West Sea.
Like salmon, it has a habit of swimming upstream to spawn,
The spring months of March and April are the season when you can taste this fish.
It is said that records indicate it was served on the royal table of the King of Baekje 1,500 years ago.
With a slender and agile body like a gildae, with no muscle fat
It was said to be a fish that is high in protein yet does not feel heavy.

In Buyeo, the capital of Baekje, I am eating seasoned raw fish, said to have been eaten by the king of that era.
But it was served as seggoshi on the King's table.
A king who dislikes sliced raw fish, or something like that
If a thorn gets stuck in your throat…
Is the chef going to lose his head?

It didn't take long for the table to be set.
Small plates began to be placed one by one on the white plastic tablecloth.

I heard Buyeo shiitake mushrooms are famous; seasoned shiitake mushrooms are super delicious.,
The steamed egg dish that comes out looking like a cake is also super delicious.

The raw beef was served piled high on a large plate in the center.
Water celery stems and onions in red chili seasoning,
It is mixed with gizzard shad.
Generously sprinkled with sesame seeds on top.

When I picked up a chopstickful, the first thing I noticed was the scent of water parsley.
The distinctive fresh scent of spring water celery hits the nose first, and,
The spiciness of the chili sauce followed.
The fish meat was thin and had a lot of fat, making it tender.
It is sliced with the bone, but usually the bones aren't tough.
The slightly larger ones feel a bit rough.

I heard that bones get tougher as you go from spring to summer, so it seems like it would be better to eat it in early spring.
Instead, it dissolves in the mouth
The nutty aftertaste is appealing.

On the seasoned seaweed served as a side dish
If you put raw beef on top and wrap it up to eat
It had a different taste.
The savory taste of seaweed
While slightly toning down the spiciness of the seasoning,
It feels like the bite is becoming a bit rounder.

I think it would be really delicious with rice drizzled with sesame oil.
The portion size is too heavy for one person to eat two servings.
It is a shame I couldn't order rice.

Actually, I don't really like gochujang.
If it has been eaten since the Baekje era 1,500 years ago
There wouldn't have been gochujang back then.
How did they eat it?

Not raw fish salad
I want to try eating it in a different way.
Judging by the distinct oily taste,
Even if you eat it in the same way as Namerou
It looks like it would be quite delicious.

Spring seasonal gizzard shad sashimi
If you're curious, let's stop by.
The landlady is a bit gruff but friendly.
It feels like a neighborhood vibe.
People from Seoul might have trouble adjusting, so be careful!

I enjoyed the meal.