Tongyeong, Gyeongnam, Korea - Tongyeong, how far have you been? Tongyeong Sasa delicacy to taste 365 days a year
Chungmu Gimbap, the delicacy that represents Tongyeong
Tongyeong, how far have you been? Tongyeong Sasa delicacy to taste 365 days a year
Tongyeong, Gyeongnam, Korea
Tongyeong is full of various foods such as flounder soup in spring, eel in summer, and oyster and water catfish when cold wind starts to blow. As well as the nickname of “Naples of the East,” there is plenty to see and eat in abundant coastal villages. Among them, we have collected the seasonal delicacies of Tongyeong that can be tasted in Tongyeong all the time, regardless of the season. Good news that you can enjoy without worrying even in a light pocket!
Separate rice, side dish, light and firm Chungmu Gimbap
Chungmu Gimbap, one of Tongyeong's representative delicacies, became known to the public in the early 1980s when Tongyeong was still 'Chungmu'. Usually gimbap is spread out after adding rice to the side dish and eat it. Chungmu gimbap is served as rice and side dish as a side dish.
Chungmu Gimbap with a little taste difference from house to house
Unlike regular gimbap, which contains various ingredients such as ham, eggs, tuna, and cheese, the side dish is simple with stir-fried radish kimchi, squid and fish paste. If you roll white rice at a good size and add side dishes and soup, it is not enough for a meal.
Squid stir-fry and radish kimchi
There are some 'theories' in the birth of Chungmu Gimbap. One is that my wife, who had packed Kimbab with her husband's lunch box, began to eat rice and side dishes when Kimbab was constantly hurting. The other is that Chungmu Gimbap, which has separate rice and side dishes, was created to make gimbap that does not hurt many people around Tongyeong Passenger Terminal. Gimbap evolved to be less affected by the warm southern weather.
Chungmu Gimbap for Lunch
However, the first Chungmu Gimbap was a little different from what it is now. Jukumina cuttlefish, mussels and radish kimchi were put on bamboo skewers and wrapped in gimbap and paper. Many people were looking for a delicious and easy to eat. The rice is the same, but the current side dish of Chungmu Gimbap can be eaten with skewers. The ingredients were replaced by squid and fish paste, which are easily available instead of Juku or cuttlefish.
Chungmu Gimbap for Lunch
Thanks to this, those who visited Tongyeong taste Chungmu Gimbap. Chungmu Gimbap restaurants are gathered around Seoho Market and Gangguan, opposite the Tongyeong Passenger Ship Terminal, where ships depart for the jewel-like island of Tongyeong. There are many famous three major Halmae Gimbap (055-649-2336), Hanil Gimbap (055-645-2647), Fatty Hal Mae Gimbap (055-645-2619), and Weathered Gimbap (055-644-1990). Most packages are available for 2 people. 4,000 ~ 4500 won per person.
West Lake Market, opposite the Tongyeong Passenger Ship Terminal
Awesome broth for lovers, Zolbok and Sirak soup
If you are a liquor or gourmet, you might have heard of it in the wind. Haejangguk, the first place of Tongyeong's main parties, is the solbok country. It literally cleans up the scallop guts, 'little blowfish', and adds buttercups, bean sprouts, and radish to boil cleanly. It is famous for its cool broth, which blows away any excessive drinking. The cold breeze is in season, but thanks to the improved technology, it can be tasted as a Tongyeong special. Don't forget to add a drop of vinegar when you eat Zhubok Guk. Presses the blowfish's toxicity.
Zolbokguk, made with simmered kimono and added radish and buttercups
Branch restaurants located near Seoho Market (055-644-1990), Crystal Restaurant (055-644-0396), Chronic Reconstruction (055-645-2140), and Dabok Restaurant (055-645-8202) are famous. 9000 Won line Bokmaeuntang costs 10,000 won. In these restaurants, you can enjoy seasonal cuisine, as well as seasonal Dodari mugwort soup, Sambangi spicy soup, and water catfish soup.
Trimmed Rubbish Enters the Rubbish Country
Sirakguk is a must-eat in Tongyeong. Although it feels more commoner than Zolbokkuk, it is 'Two Great Mountains of Tongyeong Soup'.
Sarakguk with miso and broth
Shirakguk, a dialect of Shiraegituk, is a haejangguk made from boiled eel heads and bones sold at the market with orphan siraegi.
Munge Bibimbap served together in Zolbok Guk restaurant
Many aid stores in the West Lake market (055-646-5973) are well known. 5,000 won per person.
Precious Stone Crab on the Namdo Coast and Jeju Island
Tongyeong's representative snack, honey bread
Tongyeong's representative Jujeonburi Honeybread boasts 'national reputation.' As the name suggests, fry the flour, add red bean paste and add sweet syrup to the outside. Sweet honey bread, similar in size to eggs, can be tasted throughout Tongyeong as a national ward.
Honey bread that can be tasted all over Tongyeong
It's also fun to taste a variety of honey breads containing sweet potatoes, chestnuts, citron and green tea.
Honey bread that can be tasted all over Tongyeong
Dozens of honey bakeries are located along Gangguan, including Omisa Honey Bread (055-646-3230), which is known to be the origin of Tongyeong Honey Bread, and Yi Sun Shin Honey Bread (055-644-2255) and Myeongga Honey Bread (055-642-4537). Prices vary little by little, but on average, it costs about 1,000 won.
Honey bread with bean paste
A little unfamiliar name, 'teotgegi' refers to thin slices of raw or boiled sweet potatoes and dried in the sun. When sweet potatoes are dried, the moisture evaporates and the sweet potatoes are twisted. This is called `` pecking '' in Gyeongsang-do. When rice was precious, he ate hunger by eating porridge with dried sweet potatoes. It is 'tteokgi porridge'. Born to be a 21st-century “well-being snack” overflowing with food, it is loved as a sweet snack for those who found Tongyeong. In the vicinity of Gangguan, you can taste it at Honey Complex (055-649-0032) and Tongyeong Uji and Porridge (055-645-7909). Vacuum-packed porridge can be heated at home.
Honey bread seasoned with various beef such as sweet potatoes and chestnuts
If it's funny It's short for 'udon and jjajang', and it's a Tongyeong delicacy eaten with jjajang sauce. When we were thinking about 'jjajang or champon', 'the people in Tongyeong seemed to think' udon or jjajang '. 'Uzzamyeon', born between Udon and Jjajang, is added with jjajang, red pepper powder, and pickled radish. Depot may also be used to make plain broth.
Udon with Udon and Jjajang
It is hard to see it as a great delicacy in this age that is overflowing with food, but it is still warm food with old memories for Tongyeong people. A bowl of 4,000 yuan. There are many Seoho-dong Hallujaja (055-644-9867) and Hangnam-dong Hangnam Wooja (055-646-6547).
※ The above information was written in August 2015, and may change afterwards. Please check before traveling.
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