Gokseong's 5 Flavors Tempt Food Lovers' Spring Appetite

Selected as Gokseong's 5 Local Delicacies to Strengthen Regional Food Competitiveness

Chamgetang, Euneo Twigim, Heukdwaeji Seokswegui, Neungi Dakbaeksuk, Torantang, Kkaebi Jeongsik, and More

[Gokseong=Asia Economy Honam Reporting Headquarters, Reporter Cha Jong-sun] Jeollanam-do Gokseong-gun announced that it has selected the region’s representative local delicacies as the ‘Gokseong 5 Mi (Flavors)’ and plans to develop them as tourism resources.

To select the 5 Mi, Gokseong-gun gathered public opinion by conducting online and offline surveys targeting residents and others.

Additionally, the ‘Gokseong 5 Mi (Flavors) Selection Committee,’ which included experts such as Jeollanam-do food masters and food artisans, was held. Through various methods and extensive research, the final ‘Gokseong 5 Mi (Flavors)’ were selected.

The first of the Gokseong 5 Mi is ‘Spicy Crab Stew and Sweetfish Tempura.’

Spicy Crab Stew and Sweetfish Tempura are traditional local dishes enjoyed in Gokseong, located in the middle reaches of the Seomjin River.

Spicy Crab Stew boasts a richer and more savory broth than flower crab stew.

In winter and spring, dried radish greens (siraegi) are added in abundance, while in summer and autumn, leafy greens (ugeoji) are used generously. The unique sweetness of the freshwater crab combined with siraegi and ugeoji creates a deeper aroma and flavor.

If the Spicy Crab Stew alone feels insufficient, it is good to enjoy it together with Sweetfish Tempura.

Fresh sweetfish are coated in batter and fried whole. Unlike Japanese-style tendon, it is not greasy, so you can eat a lot without feeling tired.

The sweetfish’s characteristic tender flesh fills the mouth with a clean taste. You can also sense the fresh scent of the Seomjin River.

The second Mi is ‘Seokgok Black Pork Charcoal Grill.’

Seokgok Black Pork Charcoal Grill is served by marinating native Gokseong black pork in spicy seasoning and grilling it over charcoal on a wire rack.

Before the Honam Expressway opened in 1973, among people passing through the Yeosu and Suncheon areas, Seokgok black pork was more famous than Jeju black pork.

Black pork barbecue restaurants were always crowded with bus drivers and passengers waiting for buses.

Passengers on buses briefly stopping at Seokgok Terminal remembered the aroma of Seokgok black pork while seated and later visited Seokgok-myeon separately to enjoy the black pork barbecue.

Poet Im Bo vividly described Seokgok Black Pork Charcoal Grill in his poem .

“They slaughter native pigs, marinate them in spicy red pepper paste, and grill them sizzling over charcoal on a wire rack. The smell was so tempting that it was hard to just pass by that house.” (Im Bo, from ‘Suncheon-gwan’)

Even now, 5 to 6 black pork charcoal grill specialty restaurants in Seokgok-myeon, Gokseong-gun, captivate the hearts of residents and food lovers.

The firm black pork meat has a chewy texture that sticks pleasantly to the teeth.

The genuine savory aroma from real charcoal, not seasoning, is healing in itself.

The third Mi is ‘Neungi Mushroom Chicken Soup and Neungi Mushroom Chicken Boiled Whole.’

In old sayings, Neungi is ranked first among mushrooms, followed by shiitake and pine mushrooms, as the best in taste and aroma.

Gokseong-gun’s Neungi mushrooms have a deeper aroma due to the humidity of the Seomjin River and the high temperature difference in the basin terrain.

Since they cannot be artificially cultivated, dried Neungi mushrooms cost 40,000 to 50,000 KRW per 100g, making them expensive, but Gokseong’s Neungi Mushroom Chicken Soup and Chicken Boiled Whole generously include them.

The aroma is so strong that the chicken is the guest and the Neungi mushroom is the star.

The broth is seasoned with homemade soy sauce instead of salt, enhancing the unique aroma and flavor of Neungi.

Although widely known as a winter health food, it is enjoyed year-round in Gokseong.

Especially, it is popular as a high-protein, low-calorie health food in the hot summer when people sweat a lot.

The fourth Mi is ‘Taro Soup.’

Gokseong-gun is the largest taro production area in Korea, accounting for about 70% of the national production.

Compared to other regions, the harvest is earlier, and the taro bulbs are larger and firmer, making them more appetizing.

Gokseong Taro Soup contains plenty of perilla seed powder, giving it a rich and substantial taste.

When you put the smooth taro in your mouth and roll it around before biting, it crumbles softly, releasing a subtle nutty flavor.

Heo Gyun once said, “Among foods from the earth, nothing tastes better than taro.”

It is also good for health. High in fiber, it helps prevent constipation and colon cancer, and rich in melatonin and vitamins, it aids in relieving depression, promoting sound sleep, and preventing aging, helping maintain both body and mind health.

As the largest taro production area, various taro snacks such as taro ice cream, taro bread, and taro bubble tea can be found throughout Gokseong-gun besides taro soup.

The last fifth Mi is ‘Gokseong Kkaebi Jeongsik (Goblin Set Meal).’ It is named ‘Kkaebi Jeongsik’ because it is so plentiful it seems to be made with a goblin’s magic club in a snap.

The specialty products of Gokseong-gun?black pork, taro, melon, and wasabi?are all served on one table.

Kkaebi Jeongsik features Seokgok black pork barbecue as the main dish.

While preserving the advantages of Seokgok black pork charcoal grill, the meat is sliced thickly to focus more on the original taste of the meat.

The sweet seasoning based on melon is also unique.

It is loved by everyone from children to adults, regardless of gender or age.

It is so delicious that people jokingly say it’s called Kkaebi Jeongsik because it disappears ‘in a snap’ while eating.

Taro stalks grilled together on the grill have a harmonious balance of sweet and salty flavors.

The fibrous and crunchy texture of taro stalks makes the dining experience even more enjoyable.

The wasabi water kimchi served as a side dish is a taste even seasoned gourmets have rarely experienced.

Though unfamiliar at first, it strangely attracts you.

It has a dangerously addictive flavor. Especially, wasabi water kimchi lightly cleanses the greasy lips from black pork and makes you want to eat more meat.

Going forward, Gokseong-gun plans to promote the ‘Gokseong 5 Mi (Flavors)’ through various media such as videos and promotional materials.

They will also develop meal kit products using the Gokseong 5 Mi.

By branding local food products, they aim to expand the consumer market and diversify sales channels.

A county official said, “We will strive to strengthen the competitiveness of our county’s food tourism industry through the selection of the Gokseong 5 Mi (Flavors).”

Gokseong=Asia Economy Honam Reporting Headquarters, Reporter Cha Jong-sun cha6960@asiae.co.kr

This content was produced with the assistance of AI translation services.