섬진강재첩국

I love this house The kimchi is also delicious, and a bite of mackerel on the jaecheop bibimbap relieves fatigue.

It feels fresh. The broth is a bit light but the taste is not good.

The price is 8,000 won for soup and 9,000 won for bibimbap. It's a little expensive but friendly The mackerel stew served with it is also delicious The reappointment is cool Bibimbap was fresh with lots of vegetables

perfect for unwinding I like the cold jaecheopguk~ Stewed mackerel radish, cabbage is a delicacy~ Kelp clean and delicious

I told you the stone was chewing There is no employee Just say that the person who is supposed to be the boss cannot. Then we're not hungry to pick up a stone and eat it voluntarily. I just said I came out after eating food. I wasn't trying to get rewarded Sorry, I'll wash it a bit next time I just wanted to hear this word ... I went over 10 times and thought it was my standard, but I do n’t seem to recognize my face. You treat us as strange people, so I'm not going back.

I've been eating here for about 20 years I am always satisfied. Especially the taste of Busan to eat with seaweed and salted fish

. Opened in 1995 and boasting 25 years of history, this is a specialty restaurant specializing in spicy cuisine that comes to mind just after Seomjingang. It is a good place to open since early morning. I don't know why I come to Busan and drink alcohol like this, but anyway, it was the best of the Haejangguk I've had in Busan recently. If you go to Seomjingang, you can find a lot of restaurants in Jaepukguk. I went to Jung-gu, Busan. If you look at the Seomjin River for a while, ‘re-wip’, which inhabits only water quality of level 2 or higher, has been used as a material for Haejangguk for a long time. Seaweed is a shellfish inhabiting most river estuaries in Korea, where the seawater meets freshwater, and the sandy waters of the Gisu area have relatively good water quality. However, the catch amount of abbreviation plunged while making estuaries in most large rivers in Korea. A typical example is the reconnaissance of the Nakdong River. Before the construction of the Nakdong River Estuary began in 1987, an average of 10,000 tons per year was caught in Busan. However, since 1987, the amount of catches has started to drop sharply, and the amount has decreased to an average of 200 tons.However, in 2010 and 2011, there were no catches of concubines in Busan. It is said that they transplanted the Seomjin River and recovered 200 tons of catch since 2013. When the Nakdong River conglomerate barely maintained its reputation, the Seomjin River conglomerate began to become relatively famous. Although the amount of the Seomjin River has decreased, it has maintained an average of 700 to 800 tons of catch until recently, and a re-establishment system is held every July, which can be eaten during all seasons, but in spring, the nutrients are stored in the body for spawning. The fishing of the Seomjin River begins in late April and continues until October. In May, the queen of the season, if you go to the Seomjin River on a clear day, you can see the fishermen wearing rain boots coming up to their chests to catch their wives using a hand-held room (a fishing net), also known as a'fish' or'fish'. In addition to the mantle room, a fishing gear that uses a fishing boat to pull the bottom of the fishing net is a fishing net that tackles the liver, and taurine, which promotes liver detoxification, and a high concentration of essential amino acids, which have a high absorption rate in the body, are very good for disintegration. It has been noted that rehab is good for improving liver function and healing jaundice and also has a clearing effect on the stomach. It is said that the rapeseed collected from the Seomjin River in May has a great aroma and tastes better because of its small size and difficulty in cooking. According to a paper published in the Journal of the Korean Society for Food and Nutrition, nutrients come out well when boiled leaves are boiled for 30 minutes. It is also well suited for leek, and it is said that leek supplements vitamin A, which is lacking in concubine, and can complement the cold properties of concha with warm properties of leek. Another bowl of ambitious night.

While living as a taxi driver, I had a meal, but the taste is really excellent. The soup is truly authentic, and the owner's family I directly manage the kitchen and hall. The taste is the same. I like jaecheopguk I recommend this place. I also ate lunch at Seomjingang today.