Written by hand, not generated. Dishes, markets, timing and prices for South Gyeongsang.
Gyeongnam holds south coast fishing towns and inland cities in the same province. Seafood in Tongyeong and Geoje, cold noodles and bibimbap in Jinju, braised monkfish in Masan — and a particularly developed culture of drinking spreads.
Plain rice rolls served with radish kimchi and seasoned squid on the side, a format that came from keeping food from spoiling on boats.
Raw, in soup with rice, or in pancakes. The farming grounds are close, so winter supply is heavy.
Buckwheat noodles in a seafood broth, topped with battered beef. A different lineage from the Pyeongyang and Hamhung styles.
Dried monkfish steamed with bean sprouts in a hot sauce. Chewier than the fresh version.
Spring anchovies braised and wrapped in leaves — big enough to eat bones and all.
Two fish markets close enough together to cover both breakfast and a raw fish lunch.
A street of braised monkfish specialists.
A downtown market with long-running cold noodle and bibimbap shops.
A harbour working in anchovy and hairtail.
A market on the Seomjin River selling clam soup and mountain greens.
What it costs — Chungmu gimbap runs around KRW 8,000, braised monkfish about KRW 40,000 for two, and oyster soup with rice around KRW 10,000.
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