Gyeongsang-do region is divided into Gyeongsangbuk-do, which has a o please guests’ palates. large basin and is close to the east sea, and Gyeongsangnam-do, which is close to the south sea. This explains why there are many vegetable and seafood dishes in the region.
Miryang, Gyeongsangnam-do
Dwaejigukbap (Pork and Rice Soup)
Steamed rice and boiled pork slices are mixed with rich-flavored soup made with ox-bone broth. This hearty soup was originally sold at traditional markets in Miryang about 60 years ago.
Geoje & Hadong, Gyeongsangnam-do
Meonggebibimbap & Jaecheopguk
Meonggebibimbap (Sea Pineapple Bibimbap): Steamed rice is topped with salted sea squirt and mixed with crushed dried laver and sesame oil. The fresh and unique flavor of sea pineapple genuinely excites one’s appetite.
Jaecheopguk (Marsh Clam Soup): Jaecheopguk is made with quality marsh clams sourced from the Seomjingang River, where brackish water flows. Served with garlic chives, this clean and refreshing soup is sure to please guests’ palates.
Busan
Busanmilmyeon (Busan-style Wheat Noodles)
Noodles made with wheat and starch are boiled in broth made with ox bones, medicinal herbs and vegetables. This local specialty of Busan was first loved by people after the Korean War as a substitute for cold buckwheat noodles.
Daegu
Makchang (Grilled Entrails)
Beef or pork entrails are sizzled to crispy perfection and dipped in soybean paste sauce made with spicy green peppers, garlic, and green onions. The more you chew the grilled entrails, the richer the flavor you get to taste. It is also a popular side dish for soju.
Yeongdeok & Uljin, Gyeongsangbuk-do
Daegejjim (Steamed Snow Crab)
The word daege is a combination of dae, meaning bamboo in Chinese character, and ge, meaning crab in Korean, since the shape of the snow crab legs resembles bamboo trunks. Snow crab is steamed in a simple manner and served. Once you taste it, you will love the taste.
Andong, Gyeongsangbuk-do
Jjimdak (Braised Chicken)
Jjimdak, which is braised in soy sauce along with glass noodles and various vegetables, is quite addictive. This chicken dish was mainly enjoyed by rich families in Andong during the Joseon Dynasty. Nowadays, jjimdak became a local delicacy of Andong.
Masan, Gyeongsangnam-do
Agujjim (Braised Spicy Monkfish with Bean Sprouts)
Monkfish braised with spicy seasonings boasts a chewy texture and savory taste. Monkfish is more commonly known as agwi in Korean. In Masan, the fish is called agu, which is why the dish is sometimes called agujjim.
Tongyeong, Gyeongsangnam-do
Chungmugimbap (Chungmu Gimbap)
Palm-sized gim (laver) is rolled with rice inside and served with radish kimchi and spicy baby octopus picked with small bamboo sticks.
