Hwangsan-Og

First of all... Wooeohoe had many thorns. The flesh and radish were very refreshing, but after I stabbed my gum in a thorn, I was reluctant to eat it. Fugu Maeuntang, Jiri is a little boring. It has one raw boil in a barrel, so it is incomparable to any other house that uses frozen clothes. Maeuntang is spicy. The spicy taste of gochujang was a big challenge for me, who couldn't eat spicy food well. The mouth was pleasant, but the intestine hurt

Welfare ri is cool and wooeo sashimi is very tasty. Rice is stone pot rice The inside facilities are clean and even the toilets are very hygienic. This is a restaurant I want to go to when I go to Ganggyeong.

Opened in 1915, Hwang Tae-ok, a Ganggyeong restaurant with a history of 106 years, and a restaurant in Nonsan, Hwang Tae-ok, a restaurant with a history of 106 years. Since the days of the first president, he has kept the recipes for side dishes and seasonings that he put on customers, and has been showing the same taste for more than 100 years. This restaurant is famous for cooking the best puffer fish in each season, such as wheat bok, blackcurrant, champignon, and live bok. The main menu is'Sengbok Steam', which is made by adding onion, fruit, ginger, etc., and seasoned for a week. The crispy bean sprouts and chewy texture add to the fun of chewing the live pufferfish. If you wrap bean sprouts and water parsley in puffer fish and dip it in mustard paste, you will get a richer taste and a more umami taste. 'Wooeohoe' is also popular, where you can enjoy the spring delicacy ungeo, which lives in an area where seawater and freshwater meet, mixed with sweet and spicy seasoning. Huangshan jade catches fish from March to June in advance and quickly cools them so that you can enjoy the dishes all year round. Unge, an anchovy of herring neck, is called ‘wooeo’ in Ganggyeong, the region. It is a slender silver fish that is about 30cm long and looks like a sword. The body is slimmer than the whole language. They live on the coast and go back to the river to spawn in April and May. Habits are similar to salmon. Because she is about to spawn, she gains weight. It is more greasy and the more you chew it, the lighter and savory it is. These days, the ear of barley is in season. It is said that those on the table in seasons other than spring are caught and frozen in spring. There are a lot of stories surrounding ung-eo, but if you look for it, it is said that it was called ‘eui-e’ because Baekje Chair King enjoyed it. In addition, there is a theory that after Sojeongbang captured Baekje, he found Baekmagang fish (ungeo), which King Jaja liked to eat, but it was called “uieo” because all of them were loyal to the wind. There is also a saying that the name ungeo was named after Ungpo (熊浦) in Iksan, Jeollabuk-do, where ungeo was caught a lot, or ‘Uongjin,’ the capital of Baekje. There is a record that the “weeoso” was placed in the lower stream of the Han River in the late Joseon Dynasty, so it seems that the delicacy was a delicacy. The word'wi(葦)' in'weeoso' means reed, but it is presumed to be called that because Woongeo spawned in the reed field. In Korea, they are caught at this time of year in the lower part of the Geum River, Nakdong River, Seomjin River, and Han River. In the Geum River, after a hagut-duk is formed, ungeo cannot rise to the river and is caught from the bottom of the bank. Gunsan and Iksan in Jeollabuk-do, Seocheon, Chungnam, Mokpo, Jeollanam-do, and Ganghwa, Incheon are the main production areas. The Hadan Fishing Village in Saha-gu, Busan, holds the Ungeo Festival every May, which was caught in the lower part of the Nakdong River. Oungeo is eaten by chopping it with the bones and dipping it in vinegar or grilling it. However, parsley, cucumber, carrot, onion, and other vegetables are best tossed with sesame oil and sesame seeds. In Chungcheong-do, it is wrapped with seaweed, and in other regions other than Chungcheong-do, garlic and red pepper are added and wrapped in lettuce. When eating sashimi, it is important to cut the bones from the head to the bottom of the tail, so it is said to be good to chew the bones when you cut them in the opposite direction. When I first visited this place, it was almost 10 years ago. It was in full swing when I traveled across the country by bicycle. I accidentally stopped by for dinner and ate bok soup and wooeo sashimi. Afterwards, a direct-managed store was established in Daejeon, so it was easier to eat wooeo sashimi than before, but it is hard to forget the taste of wooeo sashimi that I visited here while on a bicycle trip sometimes.

It's best. This is the first time I have ever had a goosebumps delicious house while eating. I really enjoyed steamed pufferfish and beef sashimi.

The price of simmered soup is high, so the small one is 40,000 won The big one is 50,000 won. It's good to go with Boktang and cooked rice so it's delicious~~^^

I drove for an hour to revisit the lighthouse restaurant next door. Visited Hwangsan-ok next door, which is open due to holidays. I saw reviews from bloggers saying that it is an old house and that it is delicious. It's hard to believe this blog... First of all, the pufferfish is very large and has a lot of flesh. The soup itself came out too cold To the feeling of boiling The side dishes did not taste fresh. In general, the food is not clean. Although I was very hungry, I personally Feels tasteless. In the end, I couldn't eat it all and left it.... No revisit intention. Two stars, but the kitchen staff was friendly.

Halbok stew meat was so soft and good. The soup is also authentic~~ You can nurture and enjoy with your parents by the Geumgang River. Hundred-year-old shop The old and well-run shop was friendly and made me feel good.