Gijang in Busan is a seaweed and anchovy-populated region that is famous nationwide. Records show that seaweed and anchovy cultivation in Gijang stretches back to the Joseon period, and they have been considered the best-known seafood from Gijang for centuries.

Anchovies can improve brain function as they are rich in DHA and EPA. They are particularly effective in reviving brain tissues and keeping memory and cognitive function sharp.
Daebyeonhang Port is the primary Gijang anchovy harvesting region. Anchovy harvest takes place twice a year, mainly in spring and autumn. At Daebyeonhang Port, a ritual wishing for big catch of fish is held around January 5 on the lunar calendar. Seafood restaurants and food stalls are lined up around Daebyeonhang Port. They specialize in a wide range of seafood, including anchovies large enough to be served as sliced raw fish, which is a huge selling point to draw in customers.

All the restaurants around Daebyeonhang Port offer anchovy dishes, which may seem monotonous. However, as they have varying recipes, you’ll be amazed by the different anchovy flavors. Made with freshly caught anchovies, sliced raw anchovies have a highly refreshing texture. Anchovy stew, which is totally different from kimchi or soybean paste stew, is a local delicacy known for its spicy yet soothing taste. There’s even more to it. You can learn everything about anchovies at Daebyeonhang Port by trying different anchovy dishes, including anchovies with vegetable wraps and rice, grilled anchovies, deep-fried anchovies, and salted anchovies.
Gijang-gun has been hosting an annual anchovy festival since 1997. If you visit the city in early May when the festival is normally held, you’ll enjoy various performances and activities.

Another local specialty of Gijang-gun is seaweed, a highly profitable export. Seaweed grown in the sea in front of Gijang is widely known for its great texture and scent. Globally known seaweed needs clean water to survive, along with proper waves optimal for growing seaweed. Sea breezes are also required for drying seaweed. Gijang seaweed is normally shipped from December to April or May. In many cases, seaweed can last for a year. When summer comes, it starts to melt and loses its commercial value.

Seaweed is rich in potassium, magnesium, and calcium, which soothes your stomach and improves your digestion. In addition, it’s a blood purifier, making it famous among pregnant women. There are many popular recipes using seaweed. You can use freshly harvested seaweed to make seaweed salad with a vinegar dressing or stir-fried seaweed stems with some oil. As the most famous birthday food in Korea, seaweed soup is prepared in many different ways. Apart from seaweed soup with beef or clams, you can also try the one with flounder in Gijang.

The Gijang Sea Mustard, Sea Tangle Festival takes place annually in Gijang. The Gijang Sea Mustard, Sea Tangle Festival is often held between April and May and is packed with various food stalls. It’s the perfect opportunity to purchase a wide range of seaweed, such as sea mustard and sea tangle at the lowest prices of the year. You wouldn’t want to miss this chance to participate in diverse activities available only during the festival and purchase Gijang’s local specialties and seafood at highly affordable prices.

Anchovies and seaweed are delicious and healthy.
Why don’t you pay a visit to Gijang to enjoy the special dishes along with the cool sea breeze?