Prepare for your trip to Gangneung
Jumunjin Haemul (Seafood) Village, where fresh seafood from the nearby sea
is found along the coastal road that connects Yeongjin Port and Jumunjin Port
Braised spicy seafood is made with fresh seafood such as fish, monkfish and octopus that are caught from the nearby sea
A spicy stew made with a wide variety of fish and shellfish as well as vegetables and seasoned with a special sauce including spicy chili pepper powder
Jangchi is a fish that inhabits the deep parts of the East Sea (300-500m below sea level) and has a higher protein content than eel. Jangchi-jjim is a savory dish made using jangchi that has been dried against the sea breeze.
Gangneung Sacheon Mulhoe Village, where you can try a unique variety of mulhoe
(cold raw fish soup) seasoned with pear juice and slightly frozen Korean plums
This is a stamina-boosting food made with sea urchins and sea squirts that are rich in various nutrients.
Mussel soup made with wild mussels that are rich in vitamins and help protect the functions of the kidneys and liver.
Rice with chewy and savory raw fish, which mostly contains squid and vegetables and seasoned with chogochujang (red chili pepper sauce mixed with sugar and vinegar).
Gangneung Chodang Tofu Village, offering tofu made with domestically
grown soybeans that have absorbed the pine scent and deep scent of the East Sea
A spicy and refreshing hot pot made by boiling chodang tofu and vinegar water as well as napa cabbage and sauce.
Soybeans are ground using a millstone and the filtered with a hemp cloth. The filtrate is then boiled in an iron pot to make chodubu or removed of excess moisture in a square frame to make modubu. These are the quintessential chodang tofu.
Byeongsan Ongsimi Village, where potato is ground
and shaped into small balls before being boiled in broth
Plump potatoes grown in Gangneung are ground and removed of excess moisture. Starch that sink is mixed and fried in oil to make potato pancakes.
This is one of the most famous dishes of Gangwon-do that is made by boiling potato balls in a savory soup.