Yeosu Travel: A Delectable Exploration of its 10 Iconic Specialty Foods
Yeosu’s gastronomic landscape is a testament to its coastal location, offering a bountiful array of specialty dishes that celebrate the region’s abundant seafood and time-honored culinary traditions. Today we explore the top 10 best foods in Yeosu below🔽.
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Top 10 Yeosu’s Specialty Food Lists
① Gejang Baekban
Indulge in the delightful flavors of Yeosu marinated crabs, featuring the zesty and sweet profile of spicy marinade, the fascinating taste of soy sauce marinade that strikes a perfect balance between salty and sweet, and the satisfyingly pleasant essence of soybean paste marinade. These scrumptious options are sure to please your palate and offer an authentic taste of Yeosu marinated crabs.
② Sae-Jogae Shabu Shabu
To fully appreciate the “noble clam” known as Sae-jogae, indulge in its delicate flavors by pairing it with a refreshing meat broth and a vibrant assortment of freshly cleaned vegetables such as shepherd’s purse, spinach, and water parsley. This delicacy is a seasonal treat, available exclusively from January to March. After relishing a shabu-shabu feast, boiling kalguksu or ramyeon in the flavorful broth transforms it into a delectable noodle dish that beautifully captures the delightful essence of clams.
③ Gukhwappang
Gukhwappang is a traditional Korean pastry that originated in Yeosu. The pastry takes on the shape of a flower, crafted from a dough made with wheat flour. It encases a delightful filling of sweet red bean paste, prepared by cooking and mashing azuki beans, which are then sweetened with sugar. Gukhwappang undergoes baking or grilling, resulting in a slightly crispy outer layer that envelops a soft and sweet filling. Locals and visitors alike relish this popular snack or dessert.
④ Gul Gui (Oyster)
Gul-gui restaurants dot the entire Dolsan coastline, offering an ideal setting to relish both the scenic coastal drive and savor the nourishing oysters. Yeosu presents a remarkable destination where one can indulge in breathtaking landscapes while treating themselves to the exquisite flavors of freshly grilled oysters. Embark on an exploration of Yeosu and delight in the unparalleled experience of savoring oven-fresh oysters amidst the picturesque ocean backdrop.
⑤ Maeun samgyeopsal
Maeun samgyeopsal is a spicy version of samgyeopsal, which refers to grilled pork belly. In Yeosu, you can find restaurants that specialize in marinating the pork belly in a spicy sauce made from gochujang (red chili paste), garlic, soy sauce, sugar, and other spices. The marinated pork belly is then grilled until it is crispy on the outside and tender on the inside. Maeun samgyeopsal offers a spicy kick to the rich and fatty flavors of the pork belly, creating a delightful combination.
⑥ Dolsan Gat-Kimchi
To create Dolsan gat-kimchi, the star ingredient, Dolsan gat, is combined with a flavorful seasoning mixture comprising green onions, red pepper powder, garlic, ginger, myulchi jeotgal (pickled anchovy), and shrimp. The harmonious blend of gat’s distinct spiciness and the fermented flavors from jeotgal tantalizes the taste buds, leaving a lasting impression and enticing people to crave more of this delectable gat-kimchi.
⑦ Ssambap
In the Korean dish called Ssambap, diners actively participate by wrapping a combination of ingredients in lettuce or perilla leaves. In Yeosu, fresh seafood, like grilled fish or shrimp, takes center stage as the main filling for ssambap. Skilled chefs cook the seafood to perfection and serve it alongside an array of condiments such as ssamjang (a dipping sauce made from fermented soybean paste), sliced garlic, chili peppers, and an assortment of pickled vegetables. The combination of the fresh seafood, crisplettuce or perilla leaves, and the assortment of condiments creates a customizable and flavorful bite.
⑧ Sannakji
Sannakji is a unique and somewhat adventurous dish made from live octopus. After slicing the octopus into small pieces, still wriggling with life, it is immediately served. Diners then take pleasure in experiencing the small, chewy pieces of octopus, often enhancing the flavor by dipping them in sesame oil or gochujang (red chili paste). Eating sannakji requires some caution and chew it properly to avoid any choking hazards. It’s an experience for those who enjoy trying exotic and fresh seafood.
⑨ Honghapbap
To prepare Honghapbap, start by steaming fresh mussels until they open. Once cooked, mix the mussels with rice, along with vegetables like carrots and onions. Season the dish with soy sauce, garlic, and sesame oil for a flavorful combination. The combination of the briny mussels with the fragrant rice and savory seasonings creates a flavorful and satisfying meal.
⑩ Hongeo
Hongeo refers to fermented skate, a type of fish. Skate has a unique texture and flavor, and the fermentation process intensifies these characteristics. The skate is typically fermented for several days, then sliced and served. Hongeo has a pungent aroma that some describe as reminiscent of ammonia. The taste is tangy and slightly sour. People often savor it as a side dish or wrap it in lettuce along with kimchi or garlic, creating a harmonious balance to complement the bold flavors.
