Local food streets in South Jeolla

A seafood market with a street of evening food tents alongside it.

In Manho-dong, Mokpo, restaurants specialize in croaker sashimi and soup. Summer is the season, and the standard order is a course of raw, pan-fried and stewed croaker.

A street given over to cockle set meal restaurants.

Across from Juknokwon, Damju-ri in Damyang-eup is lined with minced-rib patty houses. Charcoal-grilled tteokgalbi with rice steamed in bamboo is the Damyang table.

One of the largest periodic-and-permanent markets in the province.

Yeongsanpo, a Yeongsan River port, is where Koreans began fermenting skate (hongeo) in the Joseon era; a 600-year-old skate specialty street stands here today.

Along the Seocheon stream in Gwangyang-eup, restaurants specialize in Gwangyang bulgogi. Thin beef is grilled straight on a charcoal grate, which sets it apart from other regional bulgogi.

Haenam-eup's traditional 5-day market, relocated to its current site in 1931. Opens on days ending in 1 and 6, gathering seafood from nearby tidal flats and local produce.

The heart of Wando, which produces 70% of Korea's farmed abalone. Abalone restaurants cluster near Wando Port to form this street.

A historic rural market, along with Hadong's Hwagae Market, where Gyeongsang and Jeolla traders once met; opens on days ending in 3 and 8, famed for Seomjin River clam soup and Jiri Mountain wild greens.

A seafood market held every Saturday at Maryang Port, where visitors buy live fish downstairs and have it sliced into sashimi upstairs.

Jindo's central 5-day market, held on days ending in 2 and 7; its fish stalls overflow with live and dried seafood, especially cuttlefish and skate.

A fisheries cooperative auction and sashimi center at Naro Port; live fish auctions run every morning and visitors can eat freshly caught sashimi on site.

A fish auction market on Songdo Island in Sinan's Jido-eup handling a major share of Korea's salted shrimp trade, with auctions held from fall through winter.

A specialty alley by Muan-eup bus terminal with about 20 shops serving thin-legged octopus from local tidal flats, including the local dish gijeol-nakji.

The birthplace of gulbi (dried yellow croaker), its name said to trace to the Goryeo-era exile of Yi Ja-gyeom; over 90% of Korea's gulbi is processed in Beopseongpo.

A 600-year-old market dating to the late Goryeo period, open on days ending in 3 and 8, known for wild greens and pine mushrooms from the Jiri Mountain foothills.

A tourism-oriented market created in 2005 by adding Saturdays to the traditional market days. Its signature Jangheung samhap lets you buy hanwoo beef downstairs and grill it upstairs.

A market established in 1964 in Hwasun-eup, open on days ending in 3 and 8. Named after the county's UNESCO World Heritage dolmens, it is known for deodeok and other mountain herbs.

Dokcheon Market thrived from 1964 with its own cattle market, and has now specialized into an octopus (nakji) restaurant alley that carries on its market tradition.

Established in 1903, Hampyeong's main 5-day market (days ending in 2, 7) hosts one of Korea's five major cattle markets and a themed street of hanwoo bibimbap restaurants.