Dokcheon Octopus Alley and in autumn fig<\/a> Let's explore the specialties and local foods of Yeongam, renowned as the largest production area.<\/p>\n\n\n\n
index<\/p>\n <\/div><\/p>\n\n\n\n
Yeongam specialties<\/h2>\n\n\n\nfig<\/h3>\n\n\n\n![\",\"](\"data:image\/svg+xml;base64,PHN2ZyB3aWR0aD0iMSIgaGVpZ2h0PSIxIiB4bWxucz0iaHR0cDovL3d3dy53My5vcmcvMjAwMC9zdmciPjwvc3ZnPg==\")
<\/figure>\n\n\n\nThis is the birthplace of commercial fig cultivation in Korea. Fig trees were first planted in a field in Samho-eup in 1971. In just half a century, Yeongam has become a major production area handling the majority of the national production, amounting to 701 TP3 T.<\/p>\n\n\n\n
Samho-eup is surrounded by Yeongsan Lake to the north, the West Sea to the west, and Yeongam Lake to the south. It is a geographical feature enclosed by water on three sides.
Thanks to this, the winters are not harsh and there is ample sunlight. It is as if conditions resembling the Mediterranean coast, the home of figs, happened to be present in this land.<\/p>\n\n\n\n
Its quality has also been recognized through official channels. Yeongam figs are registered as Geographical Indication No. 43.<\/p>\n\n\n\n
Currently, over 1,500 farm households cultivate figs on an area exceeding 500 hectares. Both the cultivation area and the number of farm households are the largest in the country.<\/p>\n\n\n\n
Figs have thin skins and bruise easily. It is not without reason that people say the only way to properly enjoy a ripe fig is to eat it where it comes from.<\/p>\n\n\n\n
It is sweetest when the skin turns red and the bottom stem opens slightly. If it is so soft that you cannot apply pressure with your fingertips, you should eat it that day.<\/p>\n\n\n\n
When you chew, the seeds inside pop and crunch. It is not a sweet taste like sugar water, but rather the distinctive aroma of a fruit with flowers blooming inward that rises up along with it.<\/p>\n\n\n\n
The festival was first held by the Samho Youth Association in 1997. It is now held for three days in early September at the Jeonnam Agricultural Museum.<\/p>\n\n\n\n
Recently, opportunities have also expanded into the processed food sector. Figs from this region are used in Daejeon's Sungsimdang fig steamed cake and in the Gorgonzola menus of franchise pizzas.<\/p>\n\n\n\n
Geumjeong Daebong Persimmon<\/h3>\n\n\n\n<\/figure>\n\n\n\nGeumjeong-myeon is a basin surrounded by mountains on all sides. There is a large temperature difference between day and night, and it receives plenty of sunlight.<\/p>\n\n\n\n
For the persimmon tree, this diurnal temperature range is its sweetness. Since what is produced during the day becomes less bitter at night, the sweetness accumulates directly in the flesh.<\/p>\n\n\n\n
Yeongam Daebong Persimmon was registered as a Geographical Indication forest product in 2008. It is the 17th in the forest product category.<\/p>\n\n\n\n
In Yeongam, this persimmon is also called Daebongsi, Daealgam, and Jangdugam.<\/p>\n\n\n\n
Daebong persimmons are astringent, so they cannot be eaten immediately after picking. They must be kept in a cool place and waited a few days to turn into soft persimmons before they can finally taste their best.<\/p>\n\n\n\n
Fully ripened persimmons are eaten with a spoon. The fact that they are soft enough for the flesh to flow out completely, leaving only the skin, is proof that they are well-ripened.<\/p>\n\n\n\n
Yeongam has the highest production of astringent persimmons in South Jeolla Province. This means that persimmon trees have supported the livelihood of this region just as much as field crops.<\/p>\n\n\n\n
In early November, during the harvest season, the Daebong Persimmon Festival is held at the lawn plaza of the Geumjeong Lifestyle and Culture Center. A tasting competition and a persimmon dye experience are held together.<\/p>\n\n\n\n
Yeongam fish roe<\/h3>\n\n\n\n<\/figure>\n\n\n\nroe(\u9b5a\u5375)<\/span>It is mullet roe pickled in salt and soy sauce and dried. Those from Yeongam have been considered the best since ancient times.<\/p>\n\n\n\nBefore the seawall was built, mullet over one meter in length would flock to the Yeongam tidal flats every spring. Large roe is required to make good fish eggs, and the conditions were just right.<\/p>\n\n\n\n
Its status can be inferred from its value. It is said that during the Joseon Dynasty, the price of one piece of fish roe was set at one sack of rice, or 144 kilograms.<\/p>\n\n\n\n
Fish roe was a dish served on the royal table and when entertaining state guests. It was also an item that was never omitted from the list of royal tributes.<\/p>\n\n\n\n
It is made only once a year. From mid-April to early May, only the roe of Japanese sea bass about to spawn is used.<\/p>\n\n\n\n
Remove the eggs, drain the blood with salt water, and soak them in Joseon soy sauce for a day to add color and seasoning.<\/p>\n\n\n\n
Next comes the drying process. Place them out in the morning sun, turn them over twice a day, and apply sesame oil for one or two months.<\/p>\n\n\n\n
Egg sacs that have been repeatedly soaked in sesame oil turn a glossy dark brown and gradually harden. It inevitably requires a lot of manual labor.<\/p>\n\n\n\n
Master Choi Tae-geun of Sinheung-dong Village in Gunseo-myeon is carrying on this method for the eighth generation. He was selected as a Traditional Master of Fish Roe in Korea in 2016.<\/p>\n\n\n\n
It is said that even if you catch mullet all night, you may only catch one or two females out of ten.
It is also tricky to eat. You must heat a knife over a fire and slice it as thin as paper so that the fat slightly melts and the flavor comes alive.<\/p>\n\n\n\n
Tear off small pieces with your front teeth, stick them to the roof of your mouth, and let them melt on your tongue. A nutty and sweet flavor lingers long after the salty taste.<\/p>\n\n\n\n
Dried mullet roe dishes exist all over the world. The Mediterranean Bottarga, Japan's Karasumi, and Taiwan's Wuyi Chi are all of the same lineage.<\/p>\n\n\n\n
However, mullet cannot be caught in Yeongam now. Since the estuary dam cut off the waterway, the raw materials come from other seas.<\/p>\n\n\n\n
Dokcheon octopus<\/h3>\n\n\n\n<\/figure>\n\n\n\nDokcheon-ri in Haksan-myeon, Yeongam, has long been known as the home of octopuses. This is because the tidal flats at the mouth of the Yeongsan River were the largest in the country.<\/p>\n\n\n\n
The three-legged octopus is particularly famous. It gets its name from its thin, long legs, and its small size and tender texture make it suitable for eating raw.<\/p>\n\n\n\n
That tidal flat no longer exists. It has been turned into rice paddies through land reclamation, and that is the reason why the road from Samho to Dokcheon runs along the hills rather than on flat land.<\/p>\n\n\n\n
Therefore, the octopus used in Dokcheon today is sourced from nearby areas, including Muan. Its reputation as a production center has already passed.<\/p>\n\n\n\n
Nevertheless, Dokcheon Octopus Street remains. This is because the most diverse cooking methods developed here during the time when octopuses were abundant.<\/p>\n\n\n\n
It is a rare case where the legacy is sustained by skill rather than by the source of ingredients. Around 30 octopus specialty restaurants line the area around Dokcheon Terminal.<\/p>\n\n\n\n
The Dokcheon 5-day market, which runs along the street, is held on the 4th and 9th of every month. If you time your visit to coincide with market days, the entire street is much more lively.<\/p>\n\n\n\n
The view that octopus is a restorative food has a long history. Jeong Yak-jeon recorded in his *Jasaneobo* that a cow fed octopus regained its strength.<\/p>\n\n\n\n
Geumjeong Tohajeot<\/h3>\n\n\n\n<\/figure>\n\n\n\nToha(\u571f\u8766)<\/span>It is a very small freshwater shrimp that lives in rice paddies or reservoirs. It is about the size of a fingernail.<\/p>\n\n\n\nThis shrimp cannot survive if the water is not clean. The very presence of Toha is proof that the water is Grade 1.<\/p>\n\n\n\n
Yeongam features a balanced mix of mountains and plains, and its water is clear. For this reason, salted seafood has been developed there since ancient times.<\/p>\n\n\n\n
Toha-jeot is the representative example among them. It is used more as a seasoning to accompany rice than as a fermented seafood product.<\/p>\n\n\n\n
Geumjeong-myeon began commercializing this in earnest starting in the early 1990s. This became possible as the number of pesticide-free rice paddies increased.<\/p>\n\n\n\n
When you chew, the shrimp shell crumbles into small pieces, spreading a savory aroma. The saltiness does not take precedence, but rather a fermented sweetness follows.<\/p>\n\n\n\n
At octopus specialty restaurants in Dokcheon, various types of salted seafood are served before the galnak-tang. You can see the breadth of Yeongam's salted seafood culture on that table.<\/p>\n\n\n\n
Yeongam black goat<\/h3>\n\n\n\n<\/figure>\n\n\n\nThe black goat is a native Korean livestock. Even when fully grown, it weighs 30 to 40 kilograms, which is on the smaller side among goats.<\/p>\n\n\n\n
Yeongam black goats are raised in the Geumjeong-myeon area, where Daebong persimmons and Toha-jeot are produced. The mountainous terrain is suitable for grazing.<\/p>\n\n\n\n
Black goats have long been widely used for both meat and medicinal purposes. In Yeongam, they are an indispensable part of summer health-boosting meals.<\/p>\n\n\n\n
When making a soup, add plenty of perilla seeds, Korean mint leaves, and Sichuan pepper. It is a combination that adds depth to the broth while suppressing the distinctive aroma.<\/p>\n\n\n\n
Dalmaji rice<\/h3>\n\n\n\n<\/figure>\n\n\n\nDalmaji Rice is the joint brand of Yeongam County. Meaning "welcoming the moon," the name is derived from Mt. Wolchul. The variety is Saecheongmu, the only one available.<\/p>\n\n\n\n
The cultivation sites are the reclaimed land at the mouth of the Yeongsan River and the red clay fields at the foot of Mt. Wolchul. The water flows down filtered from the granite rocky mountains.<\/p>\n\n\n\n
Its performance has also been consistent. It has been named in the evaluation of Jeonnam's top 10 high-quality brand rices 21 times since the system was implemented in 2003.<\/p>\n\n\n\n
Yellow soil honey sweet potatoes<\/h3>\n\n\n\n
Although Wolchulsan is a rocky granite mountain, the surrounding soil is mostly red loess. This contrast works to the sweet potato's advantage.<\/p>\n\n\n\n
Yellow clay drains well while retaining minerals. This creates conditions for roots to mature firmly without becoming mushy.<\/p>\n\n\n\n
Yeongam County has designated red clay sweet potatoes as a premium specialty crop and manages them separately. They have also received certification as an excellent eco-friendly crop.<\/p>\n\n\n\n
What is commonly called "honey sweet potatoes" is a variety with deep yellow flesh. The sweetness develops after being aged for a while rather than immediately after harvest.<\/p>\n\n\n\n
This is because the starch inside sweet potatoes gradually converts into sugar during storage. This is why winter sweeteners are sweeter than freshly harvested ones.<\/p>\n\n\n\n
The slower you bake it, the more the inside flows out like syrup, and a thick liquid collects inside the shell.<\/p>\n\n\n\n
Yeongam region food<\/h2>\n\n\n\nGalnak-tang<\/h3>\n\n\n\n<\/figure>\n\n\n\nThe first letter of the name Dokcheon-ri is Dok.(\u72a2)<\/span>It means "calf." True to its name, it was a place that raised many good cattle, and its cattle market was famous. Even now, it is not difficult to find cattle sheds in this area.<\/p>\n\n\n\nOn one side, there were octopuses from the mudflats, and on the other, cows from the cattle market. A street lined with galbitang restaurants and octopus restaurants was naturally formed.<\/p>\n\n\n\n
Then, in the 1970s, cattle prices suddenly plummeted. A cold wave swept through the restaurant district of Dokcheon-ri, which relied on the cattle market for its livelihood.<\/p>\n\n\n\n
A restaurant owner, worried about poor business, found a solution. He combined the octopus and galbitang, which were previously sold separately, into a single bowl.<\/p>\n\n\n\n
That is how Galnak-tang was created. This dish, born out of crisis, became Yeongam's signature menu.<\/p>\n\n\n\n
Galnak-tang is made by placing boiled ribs in broth, adding chestnuts, jujubes, and fresh ginseng, and boiling it vigorously. Octopus is added last. Since it becomes tough if cooked for too long, it is a dish meant to be eaten together with the ribs when it is just slightly cooked.<\/p>\n\n\n\n
The flavor is based on the savory taste of the beef rib soup, topped with the refreshing finish of the octopus.<\/p>\n\n\n\n
Opinions are divided on where the original restaurant is. Dokcheon Restaurant, a long-standing establishment with over fifty years of history, claims to be the original and has appeared on various television programs. However, it is said that it is difficult to pinpoint the single first restaurant, as many places have been selling galnak-tang around the same time.<\/p>\n\n\n\n
The Dokcheon cattle market has already disappeared, and the tidal flats have turned into rice paddies. In the place where both ingredients have left, only food remains, guarding the street.<\/p>\n\n\n\n
Yukhoe Nakji Tangtangyi<\/h3>\n\n\n\n<\/figure>\n\n\n\nIt is called Yukhoe Nakji Tangtangyi, or simply Yuknak. It is a dish consisting of raw Korean beef and live octopus served on a single plate.<\/p>\n\n\n\n
The presentation is simple. Thinly sliced raw beef is arranged around the edge of the plate, and chopped octopus is placed in the center.<\/p>\n\n\n\n
There are two ways to eat it: mixing it simply with just salt, sesame oil, and sesame seeds, or mixing it with gochujang for a spicy kick.<\/p>\n\n\n\n
Mudskipper soup and mudskipper sashimi<\/h3>\n\n\n\n
The mudskipper is a fish that hops around on the mudflats. It crawls by pushing its body with its pectoral fins and breathes through its skin.<\/p>\n\n\n\n
When the tide goes out, they roam the mudflats feeding on diatoms, and when the tide comes in, they dig burrows and hide. They are an indicator species that lives only when the tidal flats are healthy.<\/p>\n\n\n\n
The method of catching them is unique to begin with. They use a traditional fishing technique called *holchigi*, where they go out on a mud sled, cast a fishing hook, and reel it in.<\/p>\n\n\n\n
In the tidal flat regions of the southern provinces, including Yeongam, the mudskipper is called the beef of the tidal flats. It is a fish that has been treated as a health-boosting food during the summer.<\/p>\n\n\n\n<\/figure>\n\n\n\nThe soup is prepared in two ways. Some restaurants boil the ingredients thoroughly, grind them up, and cook them until thick, while others add the whole ingredients and cook it on the spot. It is similar to Chueotang (loach soup).<\/p>\n\n\n\n
The whole cut is fun to pick the meat off the bone. It does look quite unappealing when you see it boiling in the pot.<\/p>\n\n\n\n<\/figure>\n\n\n\nThere is also a way to eat it raw. Since it is a fish with soft bones, it is sliced with the bones intact without the need to be deboned.<\/p>\n\n\n\n
Make several incisions in the red flesh to tenderize it, then place it on a plate. Some places serve the head with the liver placed on top to be eaten together.<\/p>\n\n\n\n
When you dip a piece in soybean paste and take a bite, the texture is firm and clean. Many say it is closer to beef yuk sashimi than fish sashimi.<\/p>\n\n\n\n
The method recommended locally is ssam. Place a piece of raw fish, a little rice, soybean paste, and garlic on a perilla leaf, wrap it up, and eat it in a large bite.<\/p>\n\n\n\n
However, raw fish is not available at just any time. It is often served as a seasonal limited item from around May to October when ingredients are in season, so it is better to ask in advance.<\/p>\n\n\n\n
In Yeongam, there are many old restaurants specializing in mudskippers scattered throughout Samho-eup and Yeongam-eup. The typical menu consists of soup and fried dishes as the base, with raw fish served as a side.<\/p>\n\n\n\n
Seasonal Calendar and Restaurant Guide<\/h2>\n\n\n\n
\nfood<\/th> Seasonal period<\/th> Signature taste<\/th> How to enjoy the recommendations<\/th><\/tr><\/thead>\n \nfig<\/td>\n Late August to October<\/td>\n Intense sweetness and the texture of small seeds<\/td>\n Fresh fruit, jam, festival tasting<\/td>\n<\/tr>\n \nGeumjeong Daebong Persimmon<\/td>\n Late October to December<\/td>\n The sweetness of a ripe persimmon scooped up with a spoon<\/td>\n Ripe Persimmon, Dried Persimmon, and Persimmon Dyeing Experience<\/td>\n<\/tr>\n \nYeongam fish roe<\/td>\n Manufactured in April\u2013May, distributed after autumn<\/td>\n The savory taste following the saltiness<\/td>\n Slice thinly with a heated knife as a snack.<\/td>\n<\/tr>\n \noctopus<\/td>\n Autumn to early winter<\/td>\n Sweet and chewy elasticity<\/td>\n Galnak-tang, Horong, Tangtangyi<\/td>\n<\/tr>\n \nmudskipper<\/td>\n May to October<\/td>\n Thick and savory broth<\/td>\n Tang, raw fish with bones for the summer season<\/td>\n<\/tr>\n \nTohajeot<\/td>\n Autumn harvest, year-round sale<\/td>\n Fermented sweetness and the nutty flavor of the skin<\/td>\n Mix with white rice and eat<\/td>\n<\/tr>\n \nYellow soil honey sweet potatoes<\/td>\n Harvest in October, peak in winter<\/td>\n Sweetness flowing like syrup<\/td>\n Baking slowly at a low temperature<\/td>\n<\/tr>\n \nDalmaji rice<\/td>\n Harvest in October\u2013November<\/td>\n Sticky and uniform rice taste<\/td>\n White rice cooked with new harvest<\/td>\n<\/tr>\n<\/tbody>\n<\/table>","protected":false},"excerpt":{"rendered":"At the edge of Yeongam, embracing Mt. Wolchul and the Yeongsan River, there was originally a tidal flat. Now\u2026<\/p>","protected":false},"author":1,"featured_media":4888,"comment_status":"open","ping_status":"0","sticky":false,"template":"","format":"standard","meta":{"_kadence_starter_templates_imported_post":false,"_kad_post_transparent":"","_kad_post_title":"","_kad_post_layout":"","_kad_post_sidebar_id":"","_kad_post_content_style":"","_kad_post_vertical_padding":"","_kad_post_feature":"","_kad_post_feature_position":"","_kad_post_header":false,"_kad_post_footer":false,"_kad_post_classname":"","footnotes":""},"categories":[177],"tags":[],"dc_series":[],"class_list":["post-4870","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-about-tourist-spot"],"_links":{"self":[{"href":"https:\/\/drunkencapybara.com\/en\/wp-json\/wp\/v2\/posts\/4870","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/drunkencapybara.com\/en\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/drunkencapybara.com\/en\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/drunkencapybara.com\/en\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/drunkencapybara.com\/en\/wp-json\/wp\/v2\/comments?post=4870"}],"version-history":[{"count":5,"href":"https:\/\/drunkencapybara.com\/en\/wp-json\/wp\/v2\/posts\/4870\/revisions"}],"predecessor-version":[{"id":4889,"href":"https:\/\/drunkencapybara.com\/en\/wp-json\/wp\/v2\/posts\/4870\/revisions\/4889"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/drunkencapybara.com\/en\/wp-json\/wp\/v2\/media\/4888"}],"wp:attachment":[{"href":"https:\/\/drunkencapybara.com\/en\/wp-json\/wp\/v2\/media?parent=4870"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/drunkencapybara.com\/en\/wp-json\/wp\/v2\/categories?post=4870"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/drunkencapybara.com\/en\/wp-json\/wp\/v2\/tags?post=4870"},{"taxonomy":"dc_series","embeddable":true,"href":"https:\/\/drunkencapybara.com\/en\/wp-json\/wp\/v2\/dc_series?post=4870"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}
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<\/figure>\n\n\n\nThis is the birthplace of commercial fig cultivation in Korea. Fig trees were first planted in a field in Samho-eup in 1971. In just half a century, Yeongam has become a major production area handling the majority of the national production, amounting to 701 TP3 T.<\/p>\n\n\n\n
Samho-eup is surrounded by Yeongsan Lake to the north, the West Sea to the west, and Yeongam Lake to the south. It is a geographical feature enclosed by water on three sides.
Thanks to this, the winters are not harsh and there is ample sunlight. It is as if conditions resembling the Mediterranean coast, the home of figs, happened to be present in this land.<\/p>\n\n\n\n
Its quality has also been recognized through official channels. Yeongam figs are registered as Geographical Indication No. 43.<\/p>\n\n\n\n
Currently, over 1,500 farm households cultivate figs on an area exceeding 500 hectares. Both the cultivation area and the number of farm households are the largest in the country.<\/p>\n\n\n\n
Figs have thin skins and bruise easily. It is not without reason that people say the only way to properly enjoy a ripe fig is to eat it where it comes from.<\/p>\n\n\n\n
It is sweetest when the skin turns red and the bottom stem opens slightly. If it is so soft that you cannot apply pressure with your fingertips, you should eat it that day.<\/p>\n\n\n\n
When you chew, the seeds inside pop and crunch. It is not a sweet taste like sugar water, but rather the distinctive aroma of a fruit with flowers blooming inward that rises up along with it.<\/p>\n\n\n\n
The festival was first held by the Samho Youth Association in 1997. It is now held for three days in early September at the Jeonnam Agricultural Museum.<\/p>\n\n\n\n
Recently, opportunities have also expanded into the processed food sector. Figs from this region are used in Daejeon's Sungsimdang fig steamed cake and in the Gorgonzola menus of franchise pizzas.<\/p>\n\n\n\n
Geumjeong Daebong Persimmon<\/h3>\n\n\n\n<\/figure>\n\n\n\nGeumjeong-myeon is a basin surrounded by mountains on all sides. There is a large temperature difference between day and night, and it receives plenty of sunlight.<\/p>\n\n\n\n
For the persimmon tree, this diurnal temperature range is its sweetness. Since what is produced during the day becomes less bitter at night, the sweetness accumulates directly in the flesh.<\/p>\n\n\n\n
Yeongam Daebong Persimmon was registered as a Geographical Indication forest product in 2008. It is the 17th in the forest product category.<\/p>\n\n\n\n
In Yeongam, this persimmon is also called Daebongsi, Daealgam, and Jangdugam.<\/p>\n\n\n\n
Daebong persimmons are astringent, so they cannot be eaten immediately after picking. They must be kept in a cool place and waited a few days to turn into soft persimmons before they can finally taste their best.<\/p>\n\n\n\n
Fully ripened persimmons are eaten with a spoon. The fact that they are soft enough for the flesh to flow out completely, leaving only the skin, is proof that they are well-ripened.<\/p>\n\n\n\n
Yeongam has the highest production of astringent persimmons in South Jeolla Province. This means that persimmon trees have supported the livelihood of this region just as much as field crops.<\/p>\n\n\n\n
In early November, during the harvest season, the Daebong Persimmon Festival is held at the lawn plaza of the Geumjeong Lifestyle and Culture Center. A tasting competition and a persimmon dye experience are held together.<\/p>\n\n\n\n
Yeongam fish roe<\/h3>\n\n\n\n<\/figure>\n\n\n\nroe(\u9b5a\u5375)<\/span>It is mullet roe pickled in salt and soy sauce and dried. Those from Yeongam have been considered the best since ancient times.<\/p>\n\n\n\nBefore the seawall was built, mullet over one meter in length would flock to the Yeongam tidal flats every spring. Large roe is required to make good fish eggs, and the conditions were just right.<\/p>\n\n\n\n
Its status can be inferred from its value. It is said that during the Joseon Dynasty, the price of one piece of fish roe was set at one sack of rice, or 144 kilograms.<\/p>\n\n\n\n
Fish roe was a dish served on the royal table and when entertaining state guests. It was also an item that was never omitted from the list of royal tributes.<\/p>\n\n\n\n
It is made only once a year. From mid-April to early May, only the roe of Japanese sea bass about to spawn is used.<\/p>\n\n\n\n
Remove the eggs, drain the blood with salt water, and soak them in Joseon soy sauce for a day to add color and seasoning.<\/p>\n\n\n\n
Next comes the drying process. Place them out in the morning sun, turn them over twice a day, and apply sesame oil for one or two months.<\/p>\n\n\n\n
Egg sacs that have been repeatedly soaked in sesame oil turn a glossy dark brown and gradually harden. It inevitably requires a lot of manual labor.<\/p>\n\n\n\n
Master Choi Tae-geun of Sinheung-dong Village in Gunseo-myeon is carrying on this method for the eighth generation. He was selected as a Traditional Master of Fish Roe in Korea in 2016.<\/p>\n\n\n\n
It is said that even if you catch mullet all night, you may only catch one or two females out of ten.
It is also tricky to eat. You must heat a knife over a fire and slice it as thin as paper so that the fat slightly melts and the flavor comes alive.<\/p>\n\n\n\n
Tear off small pieces with your front teeth, stick them to the roof of your mouth, and let them melt on your tongue. A nutty and sweet flavor lingers long after the salty taste.<\/p>\n\n\n\n
Dried mullet roe dishes exist all over the world. The Mediterranean Bottarga, Japan's Karasumi, and Taiwan's Wuyi Chi are all of the same lineage.<\/p>\n\n\n\n
However, mullet cannot be caught in Yeongam now. Since the estuary dam cut off the waterway, the raw materials come from other seas.<\/p>\n\n\n\n
Dokcheon octopus<\/h3>\n\n\n\n<\/figure>\n\n\n\nDokcheon-ri in Haksan-myeon, Yeongam, has long been known as the home of octopuses. This is because the tidal flats at the mouth of the Yeongsan River were the largest in the country.<\/p>\n\n\n\n
The three-legged octopus is particularly famous. It gets its name from its thin, long legs, and its small size and tender texture make it suitable for eating raw.<\/p>\n\n\n\n
That tidal flat no longer exists. It has been turned into rice paddies through land reclamation, and that is the reason why the road from Samho to Dokcheon runs along the hills rather than on flat land.<\/p>\n\n\n\n
Therefore, the octopus used in Dokcheon today is sourced from nearby areas, including Muan. Its reputation as a production center has already passed.<\/p>\n\n\n\n
Nevertheless, Dokcheon Octopus Street remains. This is because the most diverse cooking methods developed here during the time when octopuses were abundant.<\/p>\n\n\n\n
It is a rare case where the legacy is sustained by skill rather than by the source of ingredients. Around 30 octopus specialty restaurants line the area around Dokcheon Terminal.<\/p>\n\n\n\n
The Dokcheon 5-day market, which runs along the street, is held on the 4th and 9th of every month. If you time your visit to coincide with market days, the entire street is much more lively.<\/p>\n\n\n\n
The view that octopus is a restorative food has a long history. Jeong Yak-jeon recorded in his *Jasaneobo* that a cow fed octopus regained its strength.<\/p>\n\n\n\n
Geumjeong Tohajeot<\/h3>\n\n\n\n<\/figure>\n\n\n\nToha(\u571f\u8766)<\/span>It is a very small freshwater shrimp that lives in rice paddies or reservoirs. It is about the size of a fingernail.<\/p>\n\n\n\nThis shrimp cannot survive if the water is not clean. The very presence of Toha is proof that the water is Grade 1.<\/p>\n\n\n\n
Yeongam features a balanced mix of mountains and plains, and its water is clear. For this reason, salted seafood has been developed there since ancient times.<\/p>\n\n\n\n
Toha-jeot is the representative example among them. It is used more as a seasoning to accompany rice than as a fermented seafood product.<\/p>\n\n\n\n
Geumjeong-myeon began commercializing this in earnest starting in the early 1990s. This became possible as the number of pesticide-free rice paddies increased.<\/p>\n\n\n\n
When you chew, the shrimp shell crumbles into small pieces, spreading a savory aroma. The saltiness does not take precedence, but rather a fermented sweetness follows.<\/p>\n\n\n\n
At octopus specialty restaurants in Dokcheon, various types of salted seafood are served before the galnak-tang. You can see the breadth of Yeongam's salted seafood culture on that table.<\/p>\n\n\n\n
Yeongam black goat<\/h3>\n\n\n\n<\/figure>\n\n\n\nThe black goat is a native Korean livestock. Even when fully grown, it weighs 30 to 40 kilograms, which is on the smaller side among goats.<\/p>\n\n\n\n
Yeongam black goats are raised in the Geumjeong-myeon area, where Daebong persimmons and Toha-jeot are produced. The mountainous terrain is suitable for grazing.<\/p>\n\n\n\n
Black goats have long been widely used for both meat and medicinal purposes. In Yeongam, they are an indispensable part of summer health-boosting meals.<\/p>\n\n\n\n
When making a soup, add plenty of perilla seeds, Korean mint leaves, and Sichuan pepper. It is a combination that adds depth to the broth while suppressing the distinctive aroma.<\/p>\n\n\n\n
Dalmaji rice<\/h3>\n\n\n\n<\/figure>\n\n\n\nDalmaji Rice is the joint brand of Yeongam County. Meaning "welcoming the moon," the name is derived from Mt. Wolchul. The variety is Saecheongmu, the only one available.<\/p>\n\n\n\n
The cultivation sites are the reclaimed land at the mouth of the Yeongsan River and the red clay fields at the foot of Mt. Wolchul. The water flows down filtered from the granite rocky mountains.<\/p>\n\n\n\n
Its performance has also been consistent. It has been named in the evaluation of Jeonnam's top 10 high-quality brand rices 21 times since the system was implemented in 2003.<\/p>\n\n\n\n
Yellow soil honey sweet potatoes<\/h3>\n\n\n\n
Although Wolchulsan is a rocky granite mountain, the surrounding soil is mostly red loess. This contrast works to the sweet potato's advantage.<\/p>\n\n\n\n
Yellow clay drains well while retaining minerals. This creates conditions for roots to mature firmly without becoming mushy.<\/p>\n\n\n\n
Yeongam County has designated red clay sweet potatoes as a premium specialty crop and manages them separately. They have also received certification as an excellent eco-friendly crop.<\/p>\n\n\n\n
What is commonly called "honey sweet potatoes" is a variety with deep yellow flesh. The sweetness develops after being aged for a while rather than immediately after harvest.<\/p>\n\n\n\n
This is because the starch inside sweet potatoes gradually converts into sugar during storage. This is why winter sweeteners are sweeter than freshly harvested ones.<\/p>\n\n\n\n
The slower you bake it, the more the inside flows out like syrup, and a thick liquid collects inside the shell.<\/p>\n\n\n\n
Yeongam region food<\/h2>\n\n\n\nGalnak-tang<\/h3>\n\n\n\n<\/figure>\n\n\n\nThe first letter of the name Dokcheon-ri is Dok.(\u72a2)<\/span>It means "calf." True to its name, it was a place that raised many good cattle, and its cattle market was famous. Even now, it is not difficult to find cattle sheds in this area.<\/p>\n\n\n\nOn one side, there were octopuses from the mudflats, and on the other, cows from the cattle market. A street lined with galbitang restaurants and octopus restaurants was naturally formed.<\/p>\n\n\n\n
Then, in the 1970s, cattle prices suddenly plummeted. A cold wave swept through the restaurant district of Dokcheon-ri, which relied on the cattle market for its livelihood.<\/p>\n\n\n\n
A restaurant owner, worried about poor business, found a solution. He combined the octopus and galbitang, which were previously sold separately, into a single bowl.<\/p>\n\n\n\n
That is how Galnak-tang was created. This dish, born out of crisis, became Yeongam's signature menu.<\/p>\n\n\n\n
Galnak-tang is made by placing boiled ribs in broth, adding chestnuts, jujubes, and fresh ginseng, and boiling it vigorously. Octopus is added last. Since it becomes tough if cooked for too long, it is a dish meant to be eaten together with the ribs when it is just slightly cooked.<\/p>\n\n\n\n
The flavor is based on the savory taste of the beef rib soup, topped with the refreshing finish of the octopus.<\/p>\n\n\n\n
Opinions are divided on where the original restaurant is. Dokcheon Restaurant, a long-standing establishment with over fifty years of history, claims to be the original and has appeared on various television programs. However, it is said that it is difficult to pinpoint the single first restaurant, as many places have been selling galnak-tang around the same time.<\/p>\n\n\n\n
The Dokcheon cattle market has already disappeared, and the tidal flats have turned into rice paddies. In the place where both ingredients have left, only food remains, guarding the street.<\/p>\n\n\n\n
Yukhoe Nakji Tangtangyi<\/h3>\n\n\n\n<\/figure>\n\n\n\nIt is called Yukhoe Nakji Tangtangyi, or simply Yuknak. It is a dish consisting of raw Korean beef and live octopus served on a single plate.<\/p>\n\n\n\n
The presentation is simple. Thinly sliced raw beef is arranged around the edge of the plate, and chopped octopus is placed in the center.<\/p>\n\n\n\n
There are two ways to eat it: mixing it simply with just salt, sesame oil, and sesame seeds, or mixing it with gochujang for a spicy kick.<\/p>\n\n\n\n
Mudskipper soup and mudskipper sashimi<\/h3>\n\n\n\n
The mudskipper is a fish that hops around on the mudflats. It crawls by pushing its body with its pectoral fins and breathes through its skin.<\/p>\n\n\n\n
When the tide goes out, they roam the mudflats feeding on diatoms, and when the tide comes in, they dig burrows and hide. They are an indicator species that lives only when the tidal flats are healthy.<\/p>\n\n\n\n
The method of catching them is unique to begin with. They use a traditional fishing technique called *holchigi*, where they go out on a mud sled, cast a fishing hook, and reel it in.<\/p>\n\n\n\n
In the tidal flat regions of the southern provinces, including Yeongam, the mudskipper is called the beef of the tidal flats. It is a fish that has been treated as a health-boosting food during the summer.<\/p>\n\n\n\n<\/figure>\n\n\n\nThe soup is prepared in two ways. Some restaurants boil the ingredients thoroughly, grind them up, and cook them until thick, while others add the whole ingredients and cook it on the spot. It is similar to Chueotang (loach soup).<\/p>\n\n\n\n
The whole cut is fun to pick the meat off the bone. It does look quite unappealing when you see it boiling in the pot.<\/p>\n\n\n\n<\/figure>\n\n\n\nThere is also a way to eat it raw. Since it is a fish with soft bones, it is sliced with the bones intact without the need to be deboned.<\/p>\n\n\n\n
Make several incisions in the red flesh to tenderize it, then place it on a plate. Some places serve the head with the liver placed on top to be eaten together.<\/p>\n\n\n\n
When you dip a piece in soybean paste and take a bite, the texture is firm and clean. Many say it is closer to beef yuk sashimi than fish sashimi.<\/p>\n\n\n\n
The method recommended locally is ssam. Place a piece of raw fish, a little rice, soybean paste, and garlic on a perilla leaf, wrap it up, and eat it in a large bite.<\/p>\n\n\n\n
However, raw fish is not available at just any time. It is often served as a seasonal limited item from around May to October when ingredients are in season, so it is better to ask in advance.<\/p>\n\n\n\n
In Yeongam, there are many old restaurants specializing in mudskippers scattered throughout Samho-eup and Yeongam-eup. The typical menu consists of soup and fried dishes as the base, with raw fish served as a side.<\/p>\n\n\n\n
Seasonal Calendar and Restaurant Guide<\/h2>\n\n\n\n
\nfood<\/th> Seasonal period<\/th> Signature taste<\/th> How to enjoy the recommendations<\/th><\/tr><\/thead>\n \nfig<\/td>\n Late August to October<\/td>\n Intense sweetness and the texture of small seeds<\/td>\n Fresh fruit, jam, festival tasting<\/td>\n<\/tr>\n \nGeumjeong Daebong Persimmon<\/td>\n Late October to December<\/td>\n The sweetness of a ripe persimmon scooped up with a spoon<\/td>\n Ripe Persimmon, Dried Persimmon, and Persimmon Dyeing Experience<\/td>\n<\/tr>\n \nYeongam fish roe<\/td>\n Manufactured in April\u2013May, distributed after autumn<\/td>\n The savory taste following the saltiness<\/td>\n Slice thinly with a heated knife as a snack.<\/td>\n<\/tr>\n \noctopus<\/td>\n Autumn to early winter<\/td>\n Sweet and chewy elasticity<\/td>\n Galnak-tang, Horong, Tangtangyi<\/td>\n<\/tr>\n \nmudskipper<\/td>\n May to October<\/td>\n Thick and savory broth<\/td>\n Tang, raw fish with bones for the summer season<\/td>\n<\/tr>\n \nTohajeot<\/td>\n Autumn harvest, year-round sale<\/td>\n Fermented sweetness and the nutty flavor of the skin<\/td>\n Mix with white rice and eat<\/td>\n<\/tr>\n \nYellow soil honey sweet potatoes<\/td>\n Harvest in October, peak in winter<\/td>\n Sweetness flowing like syrup<\/td>\n Baking slowly at a low temperature<\/td>\n<\/tr>\n \nDalmaji rice<\/td>\n Harvest in October\u2013November<\/td>\n Sticky and uniform rice taste<\/td>\n White rice cooked with new harvest<\/td>\n<\/tr>\n<\/tbody>\n<\/table>","protected":false},"excerpt":{"rendered":"At the edge of Yeongam, embracing Mt. Wolchul and the Yeongsan River, there was originally a tidal flat. Now\u2026<\/p>","protected":false},"author":1,"featured_media":4888,"comment_status":"open","ping_status":"0","sticky":false,"template":"","format":"standard","meta":{"_kadence_starter_templates_imported_post":false,"_kad_post_transparent":"","_kad_post_title":"","_kad_post_layout":"","_kad_post_sidebar_id":"","_kad_post_content_style":"","_kad_post_vertical_padding":"","_kad_post_feature":"","_kad_post_feature_position":"","_kad_post_header":false,"_kad_post_footer":false,"_kad_post_classname":"","footnotes":""},"categories":[177],"tags":[],"dc_series":[],"class_list":["post-4870","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-about-tourist-spot"],"_links":{"self":[{"href":"https:\/\/drunkencapybara.com\/en\/wp-json\/wp\/v2\/posts\/4870","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/drunkencapybara.com\/en\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/drunkencapybara.com\/en\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/drunkencapybara.com\/en\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/drunkencapybara.com\/en\/wp-json\/wp\/v2\/comments?post=4870"}],"version-history":[{"count":5,"href":"https:\/\/drunkencapybara.com\/en\/wp-json\/wp\/v2\/posts\/4870\/revisions"}],"predecessor-version":[{"id":4889,"href":"https:\/\/drunkencapybara.com\/en\/wp-json\/wp\/v2\/posts\/4870\/revisions\/4889"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/drunkencapybara.com\/en\/wp-json\/wp\/v2\/media\/4888"}],"wp:attachment":[{"href":"https:\/\/drunkencapybara.com\/en\/wp-json\/wp\/v2\/media?parent=4870"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/drunkencapybara.com\/en\/wp-json\/wp\/v2\/categories?post=4870"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/drunkencapybara.com\/en\/wp-json\/wp\/v2\/tags?post=4870"},{"taxonomy":"dc_series","embeddable":true,"href":"https:\/\/drunkencapybara.com\/en\/wp-json\/wp\/v2\/dc_series?post=4870"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}
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<\/figure>\n\n\n\nGeumjeong-myeon is a basin surrounded by mountains on all sides. There is a large temperature difference between day and night, and it receives plenty of sunlight.<\/p>\n\n\n\n
For the persimmon tree, this diurnal temperature range is its sweetness. Since what is produced during the day becomes less bitter at night, the sweetness accumulates directly in the flesh.<\/p>\n\n\n\n
Yeongam Daebong Persimmon was registered as a Geographical Indication forest product in 2008. It is the 17th in the forest product category.<\/p>\n\n\n\n
In Yeongam, this persimmon is also called Daebongsi, Daealgam, and Jangdugam.<\/p>\n\n\n\n
Daebong persimmons are astringent, so they cannot be eaten immediately after picking. They must be kept in a cool place and waited a few days to turn into soft persimmons before they can finally taste their best.<\/p>\n\n\n\n
Fully ripened persimmons are eaten with a spoon. The fact that they are soft enough for the flesh to flow out completely, leaving only the skin, is proof that they are well-ripened.<\/p>\n\n\n\n
Yeongam has the highest production of astringent persimmons in South Jeolla Province. This means that persimmon trees have supported the livelihood of this region just as much as field crops.<\/p>\n\n\n\n
In early November, during the harvest season, the Daebong Persimmon Festival is held at the lawn plaza of the Geumjeong Lifestyle and Culture Center. A tasting competition and a persimmon dye experience are held together.<\/p>\n\n\n\n
Yeongam fish roe<\/h3>\n\n\n\n<\/figure>\n\n\n\nroe(\u9b5a\u5375)<\/span>It is mullet roe pickled in salt and soy sauce and dried. Those from Yeongam have been considered the best since ancient times.<\/p>\n\n\n\nBefore the seawall was built, mullet over one meter in length would flock to the Yeongam tidal flats every spring. Large roe is required to make good fish eggs, and the conditions were just right.<\/p>\n\n\n\n
Its status can be inferred from its value. It is said that during the Joseon Dynasty, the price of one piece of fish roe was set at one sack of rice, or 144 kilograms.<\/p>\n\n\n\n
Fish roe was a dish served on the royal table and when entertaining state guests. It was also an item that was never omitted from the list of royal tributes.<\/p>\n\n\n\n
It is made only once a year. From mid-April to early May, only the roe of Japanese sea bass about to spawn is used.<\/p>\n\n\n\n
Remove the eggs, drain the blood with salt water, and soak them in Joseon soy sauce for a day to add color and seasoning.<\/p>\n\n\n\n
Next comes the drying process. Place them out in the morning sun, turn them over twice a day, and apply sesame oil for one or two months.<\/p>\n\n\n\n
Egg sacs that have been repeatedly soaked in sesame oil turn a glossy dark brown and gradually harden. It inevitably requires a lot of manual labor.<\/p>\n\n\n\n
Master Choi Tae-geun of Sinheung-dong Village in Gunseo-myeon is carrying on this method for the eighth generation. He was selected as a Traditional Master of Fish Roe in Korea in 2016.<\/p>\n\n\n\n
It is said that even if you catch mullet all night, you may only catch one or two females out of ten.
It is also tricky to eat. You must heat a knife over a fire and slice it as thin as paper so that the fat slightly melts and the flavor comes alive.<\/p>\n\n\n\n
Tear off small pieces with your front teeth, stick them to the roof of your mouth, and let them melt on your tongue. A nutty and sweet flavor lingers long after the salty taste.<\/p>\n\n\n\n
Dried mullet roe dishes exist all over the world. The Mediterranean Bottarga, Japan's Karasumi, and Taiwan's Wuyi Chi are all of the same lineage.<\/p>\n\n\n\n
However, mullet cannot be caught in Yeongam now. Since the estuary dam cut off the waterway, the raw materials come from other seas.<\/p>\n\n\n\n
Dokcheon octopus<\/h3>\n\n\n\n<\/figure>\n\n\n\nDokcheon-ri in Haksan-myeon, Yeongam, has long been known as the home of octopuses. This is because the tidal flats at the mouth of the Yeongsan River were the largest in the country.<\/p>\n\n\n\n
The three-legged octopus is particularly famous. It gets its name from its thin, long legs, and its small size and tender texture make it suitable for eating raw.<\/p>\n\n\n\n
That tidal flat no longer exists. It has been turned into rice paddies through land reclamation, and that is the reason why the road from Samho to Dokcheon runs along the hills rather than on flat land.<\/p>\n\n\n\n
Therefore, the octopus used in Dokcheon today is sourced from nearby areas, including Muan. Its reputation as a production center has already passed.<\/p>\n\n\n\n
Nevertheless, Dokcheon Octopus Street remains. This is because the most diverse cooking methods developed here during the time when octopuses were abundant.<\/p>\n\n\n\n
It is a rare case where the legacy is sustained by skill rather than by the source of ingredients. Around 30 octopus specialty restaurants line the area around Dokcheon Terminal.<\/p>\n\n\n\n
The Dokcheon 5-day market, which runs along the street, is held on the 4th and 9th of every month. If you time your visit to coincide with market days, the entire street is much more lively.<\/p>\n\n\n\n
The view that octopus is a restorative food has a long history. Jeong Yak-jeon recorded in his *Jasaneobo* that a cow fed octopus regained its strength.<\/p>\n\n\n\n
Geumjeong Tohajeot<\/h3>\n\n\n\n<\/figure>\n\n\n\nToha(\u571f\u8766)<\/span>It is a very small freshwater shrimp that lives in rice paddies or reservoirs. It is about the size of a fingernail.<\/p>\n\n\n\nThis shrimp cannot survive if the water is not clean. The very presence of Toha is proof that the water is Grade 1.<\/p>\n\n\n\n
Yeongam features a balanced mix of mountains and plains, and its water is clear. For this reason, salted seafood has been developed there since ancient times.<\/p>\n\n\n\n
Toha-jeot is the representative example among them. It is used more as a seasoning to accompany rice than as a fermented seafood product.<\/p>\n\n\n\n
Geumjeong-myeon began commercializing this in earnest starting in the early 1990s. This became possible as the number of pesticide-free rice paddies increased.<\/p>\n\n\n\n
When you chew, the shrimp shell crumbles into small pieces, spreading a savory aroma. The saltiness does not take precedence, but rather a fermented sweetness follows.<\/p>\n\n\n\n
At octopus specialty restaurants in Dokcheon, various types of salted seafood are served before the galnak-tang. You can see the breadth of Yeongam's salted seafood culture on that table.<\/p>\n\n\n\n
Yeongam black goat<\/h3>\n\n\n\n<\/figure>\n\n\n\nThe black goat is a native Korean livestock. Even when fully grown, it weighs 30 to 40 kilograms, which is on the smaller side among goats.<\/p>\n\n\n\n
Yeongam black goats are raised in the Geumjeong-myeon area, where Daebong persimmons and Toha-jeot are produced. The mountainous terrain is suitable for grazing.<\/p>\n\n\n\n
Black goats have long been widely used for both meat and medicinal purposes. In Yeongam, they are an indispensable part of summer health-boosting meals.<\/p>\n\n\n\n
When making a soup, add plenty of perilla seeds, Korean mint leaves, and Sichuan pepper. It is a combination that adds depth to the broth while suppressing the distinctive aroma.<\/p>\n\n\n\n
Dalmaji rice<\/h3>\n\n\n\n<\/figure>\n\n\n\nDalmaji Rice is the joint brand of Yeongam County. Meaning "welcoming the moon," the name is derived from Mt. Wolchul. The variety is Saecheongmu, the only one available.<\/p>\n\n\n\n
The cultivation sites are the reclaimed land at the mouth of the Yeongsan River and the red clay fields at the foot of Mt. Wolchul. The water flows down filtered from the granite rocky mountains.<\/p>\n\n\n\n
Its performance has also been consistent. It has been named in the evaluation of Jeonnam's top 10 high-quality brand rices 21 times since the system was implemented in 2003.<\/p>\n\n\n\n
Yellow soil honey sweet potatoes<\/h3>\n\n\n\n
Although Wolchulsan is a rocky granite mountain, the surrounding soil is mostly red loess. This contrast works to the sweet potato's advantage.<\/p>\n\n\n\n
Yellow clay drains well while retaining minerals. This creates conditions for roots to mature firmly without becoming mushy.<\/p>\n\n\n\n
Yeongam County has designated red clay sweet potatoes as a premium specialty crop and manages them separately. They have also received certification as an excellent eco-friendly crop.<\/p>\n\n\n\n
What is commonly called "honey sweet potatoes" is a variety with deep yellow flesh. The sweetness develops after being aged for a while rather than immediately after harvest.<\/p>\n\n\n\n
This is because the starch inside sweet potatoes gradually converts into sugar during storage. This is why winter sweeteners are sweeter than freshly harvested ones.<\/p>\n\n\n\n
The slower you bake it, the more the inside flows out like syrup, and a thick liquid collects inside the shell.<\/p>\n\n\n\n
Yeongam region food<\/h2>\n\n\n\nGalnak-tang<\/h3>\n\n\n\n<\/figure>\n\n\n\nThe first letter of the name Dokcheon-ri is Dok.(\u72a2)<\/span>It means "calf." True to its name, it was a place that raised many good cattle, and its cattle market was famous. Even now, it is not difficult to find cattle sheds in this area.<\/p>\n\n\n\nOn one side, there were octopuses from the mudflats, and on the other, cows from the cattle market. A street lined with galbitang restaurants and octopus restaurants was naturally formed.<\/p>\n\n\n\n
Then, in the 1970s, cattle prices suddenly plummeted. A cold wave swept through the restaurant district of Dokcheon-ri, which relied on the cattle market for its livelihood.<\/p>\n\n\n\n
A restaurant owner, worried about poor business, found a solution. He combined the octopus and galbitang, which were previously sold separately, into a single bowl.<\/p>\n\n\n\n
That is how Galnak-tang was created. This dish, born out of crisis, became Yeongam's signature menu.<\/p>\n\n\n\n
Galnak-tang is made by placing boiled ribs in broth, adding chestnuts, jujubes, and fresh ginseng, and boiling it vigorously. Octopus is added last. Since it becomes tough if cooked for too long, it is a dish meant to be eaten together with the ribs when it is just slightly cooked.<\/p>\n\n\n\n
The flavor is based on the savory taste of the beef rib soup, topped with the refreshing finish of the octopus.<\/p>\n\n\n\n
Opinions are divided on where the original restaurant is. Dokcheon Restaurant, a long-standing establishment with over fifty years of history, claims to be the original and has appeared on various television programs. However, it is said that it is difficult to pinpoint the single first restaurant, as many places have been selling galnak-tang around the same time.<\/p>\n\n\n\n
The Dokcheon cattle market has already disappeared, and the tidal flats have turned into rice paddies. In the place where both ingredients have left, only food remains, guarding the street.<\/p>\n\n\n\n
Yukhoe Nakji Tangtangyi<\/h3>\n\n\n\n<\/figure>\n\n\n\nIt is called Yukhoe Nakji Tangtangyi, or simply Yuknak. It is a dish consisting of raw Korean beef and live octopus served on a single plate.<\/p>\n\n\n\n
The presentation is simple. Thinly sliced raw beef is arranged around the edge of the plate, and chopped octopus is placed in the center.<\/p>\n\n\n\n
There are two ways to eat it: mixing it simply with just salt, sesame oil, and sesame seeds, or mixing it with gochujang for a spicy kick.<\/p>\n\n\n\n
Mudskipper soup and mudskipper sashimi<\/h3>\n\n\n\n
The mudskipper is a fish that hops around on the mudflats. It crawls by pushing its body with its pectoral fins and breathes through its skin.<\/p>\n\n\n\n
When the tide goes out, they roam the mudflats feeding on diatoms, and when the tide comes in, they dig burrows and hide. They are an indicator species that lives only when the tidal flats are healthy.<\/p>\n\n\n\n
The method of catching them is unique to begin with. They use a traditional fishing technique called *holchigi*, where they go out on a mud sled, cast a fishing hook, and reel it in.<\/p>\n\n\n\n
In the tidal flat regions of the southern provinces, including Yeongam, the mudskipper is called the beef of the tidal flats. It is a fish that has been treated as a health-boosting food during the summer.<\/p>\n\n\n\n<\/figure>\n\n\n\nThe soup is prepared in two ways. Some restaurants boil the ingredients thoroughly, grind them up, and cook them until thick, while others add the whole ingredients and cook it on the spot. It is similar to Chueotang (loach soup).<\/p>\n\n\n\n
The whole cut is fun to pick the meat off the bone. It does look quite unappealing when you see it boiling in the pot.<\/p>\n\n\n\n<\/figure>\n\n\n\nThere is also a way to eat it raw. Since it is a fish with soft bones, it is sliced with the bones intact without the need to be deboned.<\/p>\n\n\n\n
Make several incisions in the red flesh to tenderize it, then place it on a plate. Some places serve the head with the liver placed on top to be eaten together.<\/p>\n\n\n\n
When you dip a piece in soybean paste and take a bite, the texture is firm and clean. Many say it is closer to beef yuk sashimi than fish sashimi.<\/p>\n\n\n\n
The method recommended locally is ssam. Place a piece of raw fish, a little rice, soybean paste, and garlic on a perilla leaf, wrap it up, and eat it in a large bite.<\/p>\n\n\n\n
However, raw fish is not available at just any time. It is often served as a seasonal limited item from around May to October when ingredients are in season, so it is better to ask in advance.<\/p>\n\n\n\n
In Yeongam, there are many old restaurants specializing in mudskippers scattered throughout Samho-eup and Yeongam-eup. The typical menu consists of soup and fried dishes as the base, with raw fish served as a side.<\/p>\n\n\n\n
Seasonal Calendar and Restaurant Guide<\/h2>\n\n\n\n
\nfood<\/th> Seasonal period<\/th> Signature taste<\/th> How to enjoy the recommendations<\/th><\/tr><\/thead>\n \nfig<\/td>\n Late August to October<\/td>\n Intense sweetness and the texture of small seeds<\/td>\n Fresh fruit, jam, festival tasting<\/td>\n<\/tr>\n \nGeumjeong Daebong Persimmon<\/td>\n Late October to December<\/td>\n The sweetness of a ripe persimmon scooped up with a spoon<\/td>\n Ripe Persimmon, Dried Persimmon, and Persimmon Dyeing Experience<\/td>\n<\/tr>\n \nYeongam fish roe<\/td>\n Manufactured in April\u2013May, distributed after autumn<\/td>\n The savory taste following the saltiness<\/td>\n Slice thinly with a heated knife as a snack.<\/td>\n<\/tr>\n \noctopus<\/td>\n Autumn to early winter<\/td>\n Sweet and chewy elasticity<\/td>\n Galnak-tang, Horong, Tangtangyi<\/td>\n<\/tr>\n \nmudskipper<\/td>\n May to October<\/td>\n Thick and savory broth<\/td>\n Tang, raw fish with bones for the summer season<\/td>\n<\/tr>\n \nTohajeot<\/td>\n Autumn harvest, year-round sale<\/td>\n Fermented sweetness and the nutty flavor of the skin<\/td>\n Mix with white rice and eat<\/td>\n<\/tr>\n \nYellow soil honey sweet potatoes<\/td>\n Harvest in October, peak in winter<\/td>\n Sweetness flowing like syrup<\/td>\n Baking slowly at a low temperature<\/td>\n<\/tr>\n \nDalmaji rice<\/td>\n Harvest in October\u2013November<\/td>\n Sticky and uniform rice taste<\/td>\n White rice cooked with new harvest<\/td>\n<\/tr>\n<\/tbody>\n<\/table>","protected":false},"excerpt":{"rendered":"At the edge of Yeongam, embracing Mt. Wolchul and the Yeongsan River, there was originally a tidal flat. Now\u2026<\/p>","protected":false},"author":1,"featured_media":4888,"comment_status":"open","ping_status":"0","sticky":false,"template":"","format":"standard","meta":{"_kadence_starter_templates_imported_post":false,"_kad_post_transparent":"","_kad_post_title":"","_kad_post_layout":"","_kad_post_sidebar_id":"","_kad_post_content_style":"","_kad_post_vertical_padding":"","_kad_post_feature":"","_kad_post_feature_position":"","_kad_post_header":false,"_kad_post_footer":false,"_kad_post_classname":"","footnotes":""},"categories":[177],"tags":[],"dc_series":[],"class_list":["post-4870","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-about-tourist-spot"],"_links":{"self":[{"href":"https:\/\/drunkencapybara.com\/en\/wp-json\/wp\/v2\/posts\/4870","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/drunkencapybara.com\/en\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/drunkencapybara.com\/en\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/drunkencapybara.com\/en\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/drunkencapybara.com\/en\/wp-json\/wp\/v2\/comments?post=4870"}],"version-history":[{"count":5,"href":"https:\/\/drunkencapybara.com\/en\/wp-json\/wp\/v2\/posts\/4870\/revisions"}],"predecessor-version":[{"id":4889,"href":"https:\/\/drunkencapybara.com\/en\/wp-json\/wp\/v2\/posts\/4870\/revisions\/4889"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/drunkencapybara.com\/en\/wp-json\/wp\/v2\/media\/4888"}],"wp:attachment":[{"href":"https:\/\/drunkencapybara.com\/en\/wp-json\/wp\/v2\/media?parent=4870"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/drunkencapybara.com\/en\/wp-json\/wp\/v2\/categories?post=4870"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/drunkencapybara.com\/en\/wp-json\/wp\/v2\/tags?post=4870"},{"taxonomy":"dc_series","embeddable":true,"href":"https:\/\/drunkencapybara.com\/en\/wp-json\/wp\/v2\/dc_series?post=4870"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}
![\",\"](\"https:\/\/drunkencapybara.com\/wp-content\/uploads\/2026\/09\/\uc601\uc554-\uc5b4\ub780-scaled.png\")
<\/figure>\n\n\n\nroe(\u9b5a\u5375)<\/span>It is mullet roe pickled in salt and soy sauce and dried. Those from Yeongam have been considered the best since ancient times.<\/p>\n\n\n\n Before the seawall was built, mullet over one meter in length would flock to the Yeongam tidal flats every spring. Large roe is required to make good fish eggs, and the conditions were just right.<\/p>\n\n\n\n Its status can be inferred from its value. It is said that during the Joseon Dynasty, the price of one piece of fish roe was set at one sack of rice, or 144 kilograms.<\/p>\n\n\n\n Fish roe was a dish served on the royal table and when entertaining state guests. It was also an item that was never omitted from the list of royal tributes.<\/p>\n\n\n\n It is made only once a year. From mid-April to early May, only the roe of Japanese sea bass about to spawn is used.<\/p>\n\n\n\n Remove the eggs, drain the blood with salt water, and soak them in Joseon soy sauce for a day to add color and seasoning.<\/p>\n\n\n\n Next comes the drying process. Place them out in the morning sun, turn them over twice a day, and apply sesame oil for one or two months.<\/p>\n\n\n\n Egg sacs that have been repeatedly soaked in sesame oil turn a glossy dark brown and gradually harden. It inevitably requires a lot of manual labor.<\/p>\n\n\n\n Master Choi Tae-geun of Sinheung-dong Village in Gunseo-myeon is carrying on this method for the eighth generation. He was selected as a Traditional Master of Fish Roe in Korea in 2016.<\/p>\n\n\n\n It is said that even if you catch mullet all night, you may only catch one or two females out of ten. Tear off small pieces with your front teeth, stick them to the roof of your mouth, and let them melt on your tongue. A nutty and sweet flavor lingers long after the salty taste.<\/p>\n\n\n\n Dried mullet roe dishes exist all over the world. The Mediterranean Bottarga, Japan's Karasumi, and Taiwan's Wuyi Chi are all of the same lineage.<\/p>\n\n\n\n However, mullet cannot be caught in Yeongam now. Since the estuary dam cut off the waterway, the raw materials come from other seas.<\/p>\n\n\n\n Dokcheon-ri in Haksan-myeon, Yeongam, has long been known as the home of octopuses. This is because the tidal flats at the mouth of the Yeongsan River were the largest in the country.<\/p>\n\n\n\n The three-legged octopus is particularly famous. It gets its name from its thin, long legs, and its small size and tender texture make it suitable for eating raw.<\/p>\n\n\n\n That tidal flat no longer exists. It has been turned into rice paddies through land reclamation, and that is the reason why the road from Samho to Dokcheon runs along the hills rather than on flat land.<\/p>\n\n\n\n Therefore, the octopus used in Dokcheon today is sourced from nearby areas, including Muan. Its reputation as a production center has already passed.<\/p>\n\n\n\n Nevertheless, Dokcheon Octopus Street remains. This is because the most diverse cooking methods developed here during the time when octopuses were abundant.<\/p>\n\n\n\n It is a rare case where the legacy is sustained by skill rather than by the source of ingredients. Around 30 octopus specialty restaurants line the area around Dokcheon Terminal.<\/p>\n\n\n\n The Dokcheon 5-day market, which runs along the street, is held on the 4th and 9th of every month. If you time your visit to coincide with market days, the entire street is much more lively.<\/p>\n\n\n\n The view that octopus is a restorative food has a long history. Jeong Yak-jeon recorded in his *Jasaneobo* that a cow fed octopus regained its strength.<\/p>\n\n\n\n Toha(\u571f\u8766)<\/span>It is a very small freshwater shrimp that lives in rice paddies or reservoirs. It is about the size of a fingernail.<\/p>\n\n\n\n This shrimp cannot survive if the water is not clean. The very presence of Toha is proof that the water is Grade 1.<\/p>\n\n\n\n Yeongam features a balanced mix of mountains and plains, and its water is clear. For this reason, salted seafood has been developed there since ancient times.<\/p>\n\n\n\n Toha-jeot is the representative example among them. It is used more as a seasoning to accompany rice than as a fermented seafood product.<\/p>\n\n\n\n Geumjeong-myeon began commercializing this in earnest starting in the early 1990s. This became possible as the number of pesticide-free rice paddies increased.<\/p>\n\n\n\n When you chew, the shrimp shell crumbles into small pieces, spreading a savory aroma. The saltiness does not take precedence, but rather a fermented sweetness follows.<\/p>\n\n\n\n At octopus specialty restaurants in Dokcheon, various types of salted seafood are served before the galnak-tang. You can see the breadth of Yeongam's salted seafood culture on that table.<\/p>\n\n\n\n The black goat is a native Korean livestock. Even when fully grown, it weighs 30 to 40 kilograms, which is on the smaller side among goats.<\/p>\n\n\n\n Yeongam black goats are raised in the Geumjeong-myeon area, where Daebong persimmons and Toha-jeot are produced. The mountainous terrain is suitable for grazing.<\/p>\n\n\n\n Black goats have long been widely used for both meat and medicinal purposes. In Yeongam, they are an indispensable part of summer health-boosting meals.<\/p>\n\n\n\n When making a soup, add plenty of perilla seeds, Korean mint leaves, and Sichuan pepper. It is a combination that adds depth to the broth while suppressing the distinctive aroma.<\/p>\n\n\n\n Dalmaji Rice is the joint brand of Yeongam County. Meaning "welcoming the moon," the name is derived from Mt. Wolchul. The variety is Saecheongmu, the only one available.<\/p>\n\n\n\n The cultivation sites are the reclaimed land at the mouth of the Yeongsan River and the red clay fields at the foot of Mt. Wolchul. The water flows down filtered from the granite rocky mountains.<\/p>\n\n\n\n Its performance has also been consistent. It has been named in the evaluation of Jeonnam's top 10 high-quality brand rices 21 times since the system was implemented in 2003.<\/p>\n\n\n\n Although Wolchulsan is a rocky granite mountain, the surrounding soil is mostly red loess. This contrast works to the sweet potato's advantage.<\/p>\n\n\n\n Yellow clay drains well while retaining minerals. This creates conditions for roots to mature firmly without becoming mushy.<\/p>\n\n\n\n Yeongam County has designated red clay sweet potatoes as a premium specialty crop and manages them separately. They have also received certification as an excellent eco-friendly crop.<\/p>\n\n\n\n What is commonly called "honey sweet potatoes" is a variety with deep yellow flesh. The sweetness develops after being aged for a while rather than immediately after harvest.<\/p>\n\n\n\n This is because the starch inside sweet potatoes gradually converts into sugar during storage. This is why winter sweeteners are sweeter than freshly harvested ones.<\/p>\n\n\n\n The slower you bake it, the more the inside flows out like syrup, and a thick liquid collects inside the shell.<\/p>\n\n\n\n The first letter of the name Dokcheon-ri is Dok.(\u72a2)<\/span>It means "calf." True to its name, it was a place that raised many good cattle, and its cattle market was famous. Even now, it is not difficult to find cattle sheds in this area.<\/p>\n\n\n\n On one side, there were octopuses from the mudflats, and on the other, cows from the cattle market. A street lined with galbitang restaurants and octopus restaurants was naturally formed.<\/p>\n\n\n\n Then, in the 1970s, cattle prices suddenly plummeted. A cold wave swept through the restaurant district of Dokcheon-ri, which relied on the cattle market for its livelihood.<\/p>\n\n\n\n A restaurant owner, worried about poor business, found a solution. He combined the octopus and galbitang, which were previously sold separately, into a single bowl.<\/p>\n\n\n\n That is how Galnak-tang was created. This dish, born out of crisis, became Yeongam's signature menu.<\/p>\n\n\n\n Galnak-tang is made by placing boiled ribs in broth, adding chestnuts, jujubes, and fresh ginseng, and boiling it vigorously. Octopus is added last. Since it becomes tough if cooked for too long, it is a dish meant to be eaten together with the ribs when it is just slightly cooked.<\/p>\n\n\n\n The flavor is based on the savory taste of the beef rib soup, topped with the refreshing finish of the octopus.<\/p>\n\n\n\n Opinions are divided on where the original restaurant is. Dokcheon Restaurant, a long-standing establishment with over fifty years of history, claims to be the original and has appeared on various television programs. However, it is said that it is difficult to pinpoint the single first restaurant, as many places have been selling galnak-tang around the same time.<\/p>\n\n\n\n The Dokcheon cattle market has already disappeared, and the tidal flats have turned into rice paddies. In the place where both ingredients have left, only food remains, guarding the street.<\/p>\n\n\n\n It is called Yukhoe Nakji Tangtangyi, or simply Yuknak. It is a dish consisting of raw Korean beef and live octopus served on a single plate.<\/p>\n\n\n\n The presentation is simple. Thinly sliced raw beef is arranged around the edge of the plate, and chopped octopus is placed in the center.<\/p>\n\n\n\n There are two ways to eat it: mixing it simply with just salt, sesame oil, and sesame seeds, or mixing it with gochujang for a spicy kick.<\/p>\n\n\n\n The mudskipper is a fish that hops around on the mudflats. It crawls by pushing its body with its pectoral fins and breathes through its skin.<\/p>\n\n\n\n When the tide goes out, they roam the mudflats feeding on diatoms, and when the tide comes in, they dig burrows and hide. They are an indicator species that lives only when the tidal flats are healthy.<\/p>\n\n\n\n The method of catching them is unique to begin with. They use a traditional fishing technique called *holchigi*, where they go out on a mud sled, cast a fishing hook, and reel it in.<\/p>\n\n\n\n In the tidal flat regions of the southern provinces, including Yeongam, the mudskipper is called the beef of the tidal flats. It is a fish that has been treated as a health-boosting food during the summer.<\/p>\n\n\n\n The soup is prepared in two ways. Some restaurants boil the ingredients thoroughly, grind them up, and cook them until thick, while others add the whole ingredients and cook it on the spot. It is similar to Chueotang (loach soup).<\/p>\n\n\n\n The whole cut is fun to pick the meat off the bone. It does look quite unappealing when you see it boiling in the pot.<\/p>\n\n\n\n There is also a way to eat it raw. Since it is a fish with soft bones, it is sliced with the bones intact without the need to be deboned.<\/p>\n\n\n\n Make several incisions in the red flesh to tenderize it, then place it on a plate. Some places serve the head with the liver placed on top to be eaten together.<\/p>\n\n\n\n When you dip a piece in soybean paste and take a bite, the texture is firm and clean. Many say it is closer to beef yuk sashimi than fish sashimi.<\/p>\n\n\n\n The method recommended locally is ssam. Place a piece of raw fish, a little rice, soybean paste, and garlic on a perilla leaf, wrap it up, and eat it in a large bite.<\/p>\n\n\n\n However, raw fish is not available at just any time. It is often served as a seasonal limited item from around May to October when ingredients are in season, so it is better to ask in advance.<\/p>\n\n\n\n In Yeongam, there are many old restaurants specializing in mudskippers scattered throughout Samho-eup and Yeongam-eup. The typical menu consists of soup and fried dishes as the base, with raw fish served as a side.<\/p>\n\n\n\n At the edge of Yeongam, embracing Mt. Wolchul and the Yeongsan River, there was originally a tidal flat. Now\u2026<\/p>","protected":false},"author":1,"featured_media":4888,"comment_status":"open","ping_status":"0","sticky":false,"template":"","format":"standard","meta":{"_kadence_starter_templates_imported_post":false,"_kad_post_transparent":"","_kad_post_title":"","_kad_post_layout":"","_kad_post_sidebar_id":"","_kad_post_content_style":"","_kad_post_vertical_padding":"","_kad_post_feature":"","_kad_post_feature_position":"","_kad_post_header":false,"_kad_post_footer":false,"_kad_post_classname":"","footnotes":""},"categories":[177],"tags":[],"dc_series":[],"class_list":["post-4870","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-about-tourist-spot"],"_links":{"self":[{"href":"https:\/\/drunkencapybara.com\/en\/wp-json\/wp\/v2\/posts\/4870","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/drunkencapybara.com\/en\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/drunkencapybara.com\/en\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/drunkencapybara.com\/en\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/drunkencapybara.com\/en\/wp-json\/wp\/v2\/comments?post=4870"}],"version-history":[{"count":5,"href":"https:\/\/drunkencapybara.com\/en\/wp-json\/wp\/v2\/posts\/4870\/revisions"}],"predecessor-version":[{"id":4889,"href":"https:\/\/drunkencapybara.com\/en\/wp-json\/wp\/v2\/posts\/4870\/revisions\/4889"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/drunkencapybara.com\/en\/wp-json\/wp\/v2\/media\/4888"}],"wp:attachment":[{"href":"https:\/\/drunkencapybara.com\/en\/wp-json\/wp\/v2\/media?parent=4870"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/drunkencapybara.com\/en\/wp-json\/wp\/v2\/categories?post=4870"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/drunkencapybara.com\/en\/wp-json\/wp\/v2\/tags?post=4870"},{"taxonomy":"dc_series","embeddable":true,"href":"https:\/\/drunkencapybara.com\/en\/wp-json\/wp\/v2\/dc_series?post=4870"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}
It is also tricky to eat. You must heat a knife over a fire and slice it as thin as paper so that the fat slightly melts and the flavor comes alive.<\/p>\n\n\n\nDokcheon octopus<\/h3>\n\n\n\n
![\",\"](\"https:\/\/drunkencapybara.com\/wp-content\/uploads\/2026\/09\/\uc601\uc554-\ub099\uc9c0-scaled.png\")
<\/figure>\n\n\n\nGeumjeong Tohajeot<\/h3>\n\n\n\n
![\",\"](\"https:\/\/drunkencapybara.com\/wp-content\/uploads\/2026\/09\/\uc601\uc554-\ud1a0\ud558-scaled.png\")
<\/figure>\n\n\n\nYeongam black goat<\/h3>\n\n\n\n
![\",\"](\"https:\/\/drunkencapybara.com\/wp-content\/uploads\/2026\/09\/\uc601\uc554-\ud751\uc5fc\uc18c-scaled.png\")
<\/figure>\n\n\n\nDalmaji rice<\/h3>\n\n\n\n
![\",\"](\"https:\/\/drunkencapybara.com\/wp-content\/uploads\/2026\/09\/\uc601\uc554-\ub2ec\ub9c8\uc9c0\uc300-scaled.png\")
<\/figure>\n\n\n\nYellow soil honey sweet potatoes<\/h3>\n\n\n\n
Yeongam region food<\/h2>\n\n\n\n
Galnak-tang<\/h3>\n\n\n\n
![\",\"](\"https:\/\/drunkencapybara.com\/wp-content\/uploads\/2026\/09\/\uc601\uc554-\uac08\ub099\ud0d5-scaled.png\")
<\/figure>\n\n\n\nYukhoe Nakji Tangtangyi<\/h3>\n\n\n\n
![\",\"](\"https:\/\/drunkencapybara.com\/wp-content\/uploads\/2026\/09\/\uc601\uc554-\uc721\ub099-scaled.png\")
<\/figure>\n\n\n\nMudskipper soup and mudskipper sashimi<\/h3>\n\n\n\n
![\",\"](\"https:\/\/drunkencapybara.com\/wp-content\/uploads\/2026\/09\/\uc601\uc554-\uc9f1\ub6b1\uc5b4\ud0d5-scaled.png\")
<\/figure>\n\n\n\n![\",\"](\"https:\/\/drunkencapybara.com\/wp-content\/uploads\/2026\/09\/\uc601\uc554-\uc9f1\ub6b1\uc5b4\ud68c-scaled.png\")
<\/figure>\n\n\n\nSeasonal Calendar and Restaurant Guide<\/h2>\n\n\n\n
\n
food<\/th> Seasonal period<\/th> Signature taste<\/th> How to enjoy the recommendations<\/th><\/tr><\/thead>\n \n fig<\/td>\n Late August to October<\/td>\n Intense sweetness and the texture of small seeds<\/td>\n Fresh fruit, jam, festival tasting<\/td>\n<\/tr>\n \n Geumjeong Daebong Persimmon<\/td>\n Late October to December<\/td>\n The sweetness of a ripe persimmon scooped up with a spoon<\/td>\n Ripe Persimmon, Dried Persimmon, and Persimmon Dyeing Experience<\/td>\n<\/tr>\n \n Yeongam fish roe<\/td>\n Manufactured in April\u2013May, distributed after autumn<\/td>\n The savory taste following the saltiness<\/td>\n Slice thinly with a heated knife as a snack.<\/td>\n<\/tr>\n \n octopus<\/td>\n Autumn to early winter<\/td>\n Sweet and chewy elasticity<\/td>\n Galnak-tang, Horong, Tangtangyi<\/td>\n<\/tr>\n \n mudskipper<\/td>\n May to October<\/td>\n Thick and savory broth<\/td>\n Tang, raw fish with bones for the summer season<\/td>\n<\/tr>\n \n Tohajeot<\/td>\n Autumn harvest, year-round sale<\/td>\n Fermented sweetness and the nutty flavor of the skin<\/td>\n Mix with white rice and eat<\/td>\n<\/tr>\n \n Yellow soil honey sweet potatoes<\/td>\n Harvest in October, peak in winter<\/td>\n Sweetness flowing like syrup<\/td>\n Baking slowly at a low temperature<\/td>\n<\/tr>\n \n Dalmaji rice<\/td>\n Harvest in October\u2013November<\/td>\n Sticky and uniform rice taste<\/td>\n White rice cooked with new harvest<\/td>\n<\/tr>\n<\/tbody>\n<\/table>","protected":false},"excerpt":{"rendered":"