Local food streets in South Gyeongsang

A street of braised monkfish specialists.

A harbour working in anchovy and hairtail.

A permanent market inside the Sangnam-dong entertainment district, with a five-day market overlapping on dates ending in 4 and 9. The food lane and the surrounding bar streets run late into the night.

Around the market in old-town Dongsang-dong, Korean soup houses sit next to Southeast Asian groceries and eateries. On weekends migrant workers gather and the market takes on an international feel.

The birthplace street of Chungmu gimbap near Seoho-dong by Tongyeong Harbor, where the dish became a national sensation after appearing at the 1981 'Gukpung 81' festival.

Korea's largest cod-landing port, handling over 30% of the nation's cod catch, with lively dawn auctions and a cod festival every December through February.

A cluster of restaurants at the entrance to the thousand-year-old Tongdosa Temple serving wild-greens set meals and grilled deodeok root, with some eateries over 40 years old carrying on temple food traditions.

A century-old pork soup street that began at Muan market in 1938, known for its clear broth simmered from beef bones instead of pork bones, which once fed Korean War refugees.

A specialty village created in 2009 in Sinki-ri, Hadong, where restaurants serve soup and raw salads made from freshwater clams harvested in the clean, sandy Seomjin River.

A traditional fish market by Samcheonpo Harbor, filled with live seafood and dried goods, near restaurants serving Sacheon's famous spicy Samcheonpo-style braised monkfish.

A five-day market held on days ending in 1 and 6, famous for 'tongguksi' knife-cut noodles as well as an alley of sundae, gukbap and dumpling-soup stalls.

A traditional-medicine theme village in Sancheong, hometown of the legendary physician Heo Jun, gathering restaurants that serve MSG-free health food cooked with medicinal herbs and mushrooms.

A traditional market gathering rice-noodle and gomtang shops using Hamyang's local black pork, bustling with wild mountain greens from the Jiri-san foothills on market days.

A riverside village in Docheon-myeon, Songjin-ri, Changnyeong, lined with restaurants specializing in charcoal-grilled freshwater eel along the Nakdong River.

A bay certified as clean waters by the US FDA, known for hanging-culture oyster and scallop farming, where fishing villages around the bay serve fresh grilled oysters and sashimi.

A street formed in the shopping district at the entrance to the thousand-year-old Haeinsa Temple, specializing in wild-greens set meals, grilled deodeok root, and pine mushroom soup.

Named for the nationally famous 'Uiryeong soba' original shop located inside Uiryeong-eup's traditional market, serving buckwheat noodles in anchovy broth as a local specialty.

The 'Hanwoo Gukbap Village' formed on the site of Haman-eup's old five-day market, gathering old eateries serving Haman beef gukbap with a milky broth simmered from beef bones and brisket.