Basic Information
As Korea's Longest river the nakdonggang flows through Gyeongnam Province, People here had a close relation wiht agriculture and agriculture-oriented diets.
They could also easily get seafood,as it is adjacent to the sea.
Therefore, people in Gyeongnam have naturally kept a harmony in their diet between agriculture and seafood.
Inland people dried and processed seasonal vegetables and fruits for the winter, coastal people
enjoyed salted fish and fresh seafood, and mountain villagers developed mountain vegetable and rice substitutes such as jelly and rice made of fruits.
As the weather is warm in Gyeongnam, most of the food is salty and spicy.
Typical local foods include Jinju Bibimbap, water cattle-fish ddeokguk(rice cake soup), Eotang(fish sup) noodles, Agi Jjim(steamed angler-fish) Nongodeung Jjim(steamed, black snail), Toran Tang(taro soup), bean sprout&beef boiled in soy,sea-slug pancake, and a lot more.
Jinju Bibimbap
Korean Bibimbap has five different origins: Bibimbap from construction workers in the Goryeo Dynasty, Bibimbap from temples, Bibimbap from the military culture, Bibimbap form farmers and bibimbap from Confucian rituals.
Jinju Bibimbap has two origins: one says that in the Jinjuseong battle in 1592, women cooked rice for soldiers and made Bibimbap for convenient service. And the other says that after the Confucian rituals, people mixed rice and other vegetables and shared it with their neighbors. Jinju Bibimbap is also called 'Flower Rice' or 'Seven treasure Flower Rice' with seven beautiful colors. The copper bowl and white rice make seven colors together with five different colors of vegetables. Bibimbap is a superior food in the view of nutrition and vision. It is served with the topping of sliced beef, sesame, sesame oil, garlic, and red pepper paste.
| Restaurants | Location | Address | Telephone |
|---|---|---|---|
| Jinju Bibimbab | Jinju-si | 1096 Sangbong-dong, Jinju-si | 055-742-1560 |
| Seolya | Jinju-si | 276-5 Sangdae 1-dong, Jinju-si | 055-762-0585 |
| Gabeul Garden | Jinju-si | 24-6 Sinan-dong ,Jinju-si | 055-742-9292 |
| Jeil restaurant | Jinju-si | 63 Jungang Market, Jinju-si | 055-741-5591 |
| Cheunhwang restaurant | Jinju-si | Daean-dong, Jinju-si | 055-741-2646 |
Sacheon Clam Porridge
Sacheon Natural Clam Porridge is the representative delicacy of Sacheon. To make delicious clam soup, put ginseng, chestnuts, and glutinous rice in boiled water, boil again and add jujubes. The secret is using the salt brewed from the clams without using salt and soy source. Clams are nutritious and easily digested, so they are good for weak or old people. As it contains abundant nucleic acid, iron and calcium, it prevents woman from anemia and osteoporosis. Especially, Seonjin-ri has a good temperature and other proper conditions for growing clam, tourists are lined-up for this taste. Clam can be enjoyed in roast, soup and even raw.
| Restaurants | Location | Address | Telephone |
|---|---|---|---|
| Baekhap House | Sacheon-si | 1111-4 Seonjin-ri, Yonghyeon-myeon | 055-854-4239 |
| aewonjang | Sacheon-si | 1001-4 Seonjin-ri, Yonghyeon-myeon | 055-854-4433 |
Gimhae Jinyeong Galbi(Roasted Beef)
Gimhae Jinyeong area is lined with Galbi restaurants specializing in beef rib and is frequented by gourmets. These restaurants use pure Korean beef which is soft and tasty. The taste of roasting it on charcoal gives a special taste. A variety of dishes utilizing the many parts of beef are prepared to please guests. Seasonings like garlics, ginger and pears are added. Two or three days matured beef is more delicious. It is better to be eaten with cabbage wraps.
| Restaurants | Location | Address | Telephone |
|---|---|---|---|
| Geumho Garden | Gimhae-si | 745-5 Cheongcheon-ri, Jinrye-myeon | 055-345-6661 |
| Gamnamu-gol | Gimhae-si | 375 Joagon-ri, Jinyeong-eup | 055-343-2377 |
| Seon-arirang | Gimhae-si | 310-2 Joagon-ri, Jinyeong-eup | 055-343-6166 |
| Seoul Garden | Gimhae-si | 242 Sinyong-ri, Jinyeong-eup | 055-342-4538 |
Namhae Galchi Hoe(raw hairtail)
Namhae Galchi Hoe is the representative dish of Namhae. Galchi caught in the clean South Sea during June to November produces various delicacy. Galchi contains abundant amino acids, vitamins and minerals. As Namhae is close to the sea, Galchi here is especially fresh. The key point to cook Galchi Hoe is to use vinegar made of traditional rice wine. To make Galchi Hoe, scratch the scales, get rid of intestines, rinse with water, and rinse again with rice wine. Slice it. If the fish is small, you can eat bones, too. Serve with vegetables such as dropwort, onions, green onions. Serve Galchi Hoe and vegetables mixed with red pepper paste mixed with strong vinegar.
| Restaurants | Location | Address | Telephone |
|---|---|---|---|
| Samheon Restaurant | Namhae-gun | Mijo-ri, Mijo-myeon | 055-867-6498 |
Masan Agu Jjim(steamed angler-fish)
Masan is famous for angler-fish.Although as the angler-fish looks ugly and has no scales, the fresh and delicious taste from its soft bones and firm meat has no equal.To make Agu Jjim, dry angler-fish a bit, put chopped fish in boiled water, add bean soy sauce and boil again. After pouring the water out, add fish tail and bean sprout and boil again. Mix dropwort, red pepper, green onion, chopped garlic and ginger with glutinous rice. Mix it with fish and serve. The spicy Agu Jjim has abundant amino acids, nucleic acid, calcium, and vitamin A.
| Restaurants | Location | Address | Telephone |
|---|---|---|---|
| Agu Halmae House | Masan-si | 48-2 Donseong-dong | 055-246-3075 |
Hapcheon Hangwa(traditional cookies)
Hangwa are unique Korean cookies handed down from the royal cuisine of the Goryeo Dynasty to the reputable families.It is a good gift for weddings and rituals as well as good snacks for children and old people. Through the mass-production after Hapcheon was designated as a 'Agricultural and Fishery Sideline Complex' in 1988, it was awarded an International Food Award in 1994 and a golden prize European Quality Certificate in 1996.Hapcheon Hangwa broke the convention about gift-set and developed 4 new gift-sets and enlarged its market share for weddings and foreign tourists.
Haman Janggukbap is made of high quality cattle produced in Haman. To make Janggukbap, boil the bones of beef in an iron pot for a half-day, add beef, put in vegetables like bean sprout, fernbrakes, dried turnip and seasonings like red pepper, soy sauce, salt and boil again. Add green onions just before serving.If eaten with rice produced in the fertile Haman, you will recover your lost appetite
| Restaurants | Location | Address | Telephone |
|---|---|---|---|
| Daegu Restaurant | Haman-gun | 291-10 Bukchon-ri, Haman-myeon | 055-583-4026 |
Hadong Jaecheopguk(corbicula soup)
Jaecheop(corbicula) is small river shellfish living only in fresh, clean water.It is caught in the Seomjingang River all year round. To cook Jaecheoppguk, leave shellfish in the water for a while, and boil. Add salt and add chopped Korean leek and red pepper. This dish makes a good harmony of cool tastes, milky color and fresh leek fragrance. It is good for the liver, therefore, excellent to recover from hangovers. The shellfish mixed with pears, carrots, dropwort, cucumber, red pepper paste and vinegar is a delicacy giving it a sweet and sour taste.
| Restaurants | Location | Address | Telephone |
|---|---|---|---|
| Songrim Garden | Hadong-gun | Gwangpyeong-ri, Hadong-eup | 055-883-3819 |
| Riverside Restaurant | Hadong-gun | Jeondo-ri, Gojeon-myeon | 055-882-1369 |
| Donheung Restaurant | Hadong-gun | 221-34 Gwangpyeong-ri, Hadong-eup | 055-884-2257 |
| Seomjingang Raw Fish Restaurant | Hadong-gun | 1639-7 Hwasim-ri, Hadong-eup | 055-883-5527 |
| Sinbangchon Restaurant | Hadong-gun | Jeondo-ri, Gojeon-myeon | 055-882-3745 |
| Yeoyeo Restaurant | Hadong-gun | Gwangpyeong-ri, Hadong-eup | 055-884-0080 |
