Yeongdeok flavors: 'Jjamppong Mulhoe' meets fresh hard clams

A culinary journey blending local seafood with traditional cooking methods has been showcased against the scenic backdrop of the sea in Yeongdeok, Gyeongbuk. According to a video from TV CHOSUN JOY, the cast enjoyed delicacies featuring hard clams harvested from the pristine East Sea of Yeongdeok alongside various other seafood.

Rediscovering Gochujang Mulhoe: The Traditional Meal of Old Fishermen

The standout menu item in the video is 'Jjamppong Mulhoe,' introduced as a Yeongdeok specialty. Unlike typical Mulhoe, this version is characterized by the absence of vinegar; instead, a generous amount of gochujang (red chili paste) is mixed in before adding water. According to the video, this method originated from the traditional way fishermen would quickly mix rice with gochujang before heading out to sea. Originally a way to satisfy hunger on the way to the market, this method has now established itself as a local delicacy.

The cast demonstrated the process of mixing the seasoning with a spoonful of gochujang before combining it with prepared rice. The footage captured them using chopsticks to ensure the seasoning was thoroughly incorporated, adding sugar to balance the saltiness of the gochujang. Notably, the warm rice served alongside the Mulhoe highlights the authentic local dining style.

Hard Clams and Scallops: Capturing the Flavor of the East Sea

Alongside the Mulhoe, fresh hard clams harvested from the sandy beaches off the Yeongdeok coast were served. In the video, the cast tasted raw hard clams harvested just the previous day, noting the unique aroma and sweetness of the shellfish. They shared their impressions, noting that the flavor is "a bit salty at first, but has a strong sweetness."

In the subsequent grilled shellfish course, the natural flavor of the seafood was emphasized. Accompanied by a special sauce made of garlic, sesame oil, and chili, the grilled hard clams and scallops were further enhanced. The cast discussed the soft texture of the meat and the intense sweetness unique to East Sea shellfish, conveying the true essence of the local flavors.

Regional Seafood Profile: "East Sea Shellfish Are Exceptionally Sweet"

The cast noted the distinct regional characteristics of the seafood. Compared to Manila clams produced in other regions, the sweetness of the East Sea shellfish was described as being a step above. The video concludes with the cast experiencing the rich flavors of the Yeongdeok sea, confirming the natural umami of the shellfish through the grilled course.