Cuttlefish (stir-fry, sashimi) “Smell of the sea” Caught with nets installed in rocky sea floors between April and May, cuttlefish is low in calories and high in nutrients—protein, calcium, potassium, and vitamin E. Having a mild taste, it is an ingredient that can be transformed into many recipes, such as stir-fry and sashimi. Grey Mullet Sashimi “Best in winter” As soon as the first snow of the year falls at Chilsan Fishery, grey mullet—with a chewy texture and gentle flavor—begins inviting gourmets from all over the country. Each year, the Buan Snow Gray Mullet Festival satisfies their palate and the other four senses. Gizzard Shad(grill, sashimi) “Gizzard shad of fall” Gizzard shad, eaten whole without deboning, is a fall favorite delicacy. There is a saying that the smell of grilled gizzard shads can bring back the runaway daughter-in-law. Full of nutrients, including calcium, vitamins, and unsaturated fatty acids, it is smooth and nutty. It is best served raw or grilled. Venus Clam Porridge “Freshness of wild-caught venus clams” Venus clam has been a specialty of Buan, the center of the West Coast; it was also a tribute to the king during the Joseon Dynasty. A large amount of iron and 30 different types of nutrients work to cure anemia and hangovers. Although venus clam is suitable for sashimi, steaming, and grilling, the best way to enjoy its fineness and delicateness is in a bowl of porridge. Littleneck Clam Kalguksu “Hearty flavor from clams” Because littleneck clam contains iron and vitamins B1 and B2, it is helpful in preventing anemia. It is ideal for soup, seasoned salad, porridge, and Kalguksu (noodle soup). If you eat Kalguksu chockfull of plump littleneck clams—harvested from Byeonsanbando, you will be able to feel the hospitality of the people of Buan. Gomso Jeotgal Baekban “Combo meal prepared with sincerity” A spoonful of freshly cooked Buan Rice and a pinch of Gomso Jeotgal (salted seafood) will remind you of your mom. Try every kind of Jeotgal on the table—which will be 14 to 16; you will soon find yourself empty your rice bowl. Soy Sauce-marinated Blue Crab “Rice thief which gets people to eat more rice” Blue crab is a quite lean and excellent protein source and contains essential amino acids. Delectable and easy to digest, it is one of the most nutrient-dense foods, which especially benefits children and seniors. The best blue crab comes from the coastal waters of Buan. The taste of egg-bearing female blue crabs marinated in soy sauce needs no embellishments. Mulberry Leaf and Littleneck Clam Porridge “Subtle richness of mulberry leaves from the Buan Silkworm Town” Littleneck clam inhabits shallow waters in Buan, which has a 66-kilometer-long coastline. Littleneck clam from Byeonsanbando does not require the step of purging sand. Meaty littleneck clams, Buan Rice, fresh vegetables, and mulberry leaves, which provide amino acids, calcium, and iron, make up Mulberry Leaf and Littleneck Clam Porridge. Webfoot Octopus “Tender and flavorful” Raw or blanched webfoot octopus from the waters off Byeonsanbando tastes fantastic. During the spawning season in April and May, a number of culinary tourists visit here. Rich in taurine, webfoot octopus helps with tiredness.
BUAN-GUN